SWEET BELL PEPPERS & PASTA

Sweet Bell Peppers & Pasta image

Provided by Jennifer Bass @jenniebug1978

Categories Pasta

Number Of Ingredients 13

2 cup(s) uncooked, mini penne pasta
3/4 cup(s) chopped onion
1 tablespoon(s) extra-virgin olive oil
5 clove(s) garlic, minced
2 slice(s) medium to thick pancetta, chopped
2 cup(s) chopped sweet bell peppers
4 ounce(s) sliced baby portobello mushrooms
1 teaspoon(s) italian seasoning
1/8 teaspoon(s) cayenne pepper
1/4 cup(s) water
1/2 cup(s) shredded mozzarella cheese
1/4 cup(s) grated parmesan cheese
2 tablespoon(s) freshly grated asiago cheese, optional

Steps:

Cook pasta according to package directions.
In a non-stick skillet, cook Pancetta until crisp. Drain on paper towel lined plate and set aside.
While pasta and pancetta are cooking, use a non-stick skillet and saute the onion in extra-virgin olive oil for 1 1/2 minutes. Add garlic; cook for 30 seconds longer. Add the sweet bell peppers and mushrooms; cook and stir for 3 minutes or until peppers are tender. Stir in the Italian seasoning and cayenne pepper. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Add Pancetta and remove from heat. Stir in the cheese. Garnish with freshly grated Asiago cheese. Serve immediately.