*  Exported from  MasterCook  *

                      Pasta and Peppers with Fennel

Recipe By     :  Pillsbury Cookbooks Casseroles & One-Dish Meals #140
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Theme Week
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        INGREDIENTS:
   8      ounces        mostaccioli -- (2-1/2 cups)
                         -- uncooked
                         -- tube shaped macaroni
   3      tablespoons   olive oil
   1      medium        red bell pepper -- cut into thin strips
   1      medium        yellow bell pepper -- cut into thin strips
   1      medium        green bell pepper -- cut into thin strips
     1/2  cup           sliced green onions
     1/4  teaspoon      fennel seed -- (1/4 to 1/2)
     1/4  teaspoon      salt -- (1/4 to 1/2)
     1/8  teaspoon      pepper

DIRECTIONS:
Cook mostaccioli to desired doneness as directed on package.  Drain;
rinse 
with hot water.

Heat olive oil in large skillet over medium-high heat until hot.  Add
bell 
peppers and onions; cook and stir 2 to 5 minutes or until crisp-gender.  
Add mostaccioli, fennel, salt and pepper; blend well.  Cook an
additional 
3 to 5 minutes or until mixture is thoroughly heated, stirring 
occasionally

Dietary Exchanges:  2-1/2 Starch, 2 Vegetable, 2 Fat.



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NOTES : Just a hint of fennel makes this dish distinctive.
         Source:  Pillsbury Cookbooks Casseroles & One-Dish Meals
October 
       1992 #140
       
         Serves 4 (1-1/2 cup) servings.