 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
1/2 cup(s) thinly sliced pepperoni |
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups) |
2 cup(s) prego® fresh mushroom italian sauce or prego® traditional italian sauce |
1/3 cup(s) pitted ripe olives, cut in half (optional) |
3 cup(s) corkscrew-shaped pasta (rotini), cooked and drained (about 4 cups) |
1 cup(s) shredded mozzarella cheese (about 4 ounces) |
grated parmesan cheese |
Directions:
1. • Cook the pepperoni and pepper in a 10-inch skillet over medium heat until the pepper is tender-crisp, stirring often.
2. • Stir the sauce and olives, if desired, in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
3. • Stir the pasta and mozzarella cheese in the skillet. Serve with the Parmesan cheese.
|
|