Three-Pepper Pasta With Pesto - cooking recipe

Ingredients

2 1/4 cups ziti pasta (8 oz.)
1 tablespoon olive oil (vegetable oil is OK)
1 medium onion, cut into thin wedges
1 orange bell pepper, cut into bite-sized strips (or red pepper)
1 yellow bell pepper, cut into bite-sized strips
1 green bell pepper, cut into bite-sized strips
1/3 cup basil pesto
2 teaspoons balsamic vinegar
1/4 cup asiago cheese (1 oz. ) or 1/4 cup parmesan cheese, shredded (1 oz. )

Preparation

Cook ziti as directed on package. Drain.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.