Ingredients
12 ounces uncooked spiral pasta2 medium sweet red peppers, cut into 1/2-inch pieces2 medium sweet yellow peppers, cut into 1/2-inch pieces1 tablespoon butter3 garlic cloves, minced1 tablespoon cornstarch1-1/2 cups vegetable broth2 tablespoons white wine or additional vegetable broth2 tablespoons minced fresh basil1 teaspoon salt1/4 teaspoon pepper1 tablespoon minced fresh parsley
Preparation
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute peppers in butter until crisp-tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or additional broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat; stir in the basil, salt and pepper. Drain pasta; toss with pepper mixture. Sprinkle with parsley.
