Penne Pasta with Roasted Red Peppers

Adapted from Kaye Vasquez

Want to make this dish uber healthy? Just use whole-wheat pasta and this is a guilt-free meal. I normally use penne with this recipe, but any short pasta will work.

1lb penne pasta
2 tablespoons olive oil
5 oz roasted red peppers (about 2 full peppers), sliced or julienned
2-3 garlic cloves, minced
1/4 cup fresh basil leaves, chopped or chiffonade
1 cup grated parmesan cheese

Cook the pasta in boiling water, drain and set aside.

Heat the olive oil in a large skillet Add the red peppers and garlic and saute over medium heat for 3-5 minutes. Add in the pasta and basil and toss in the red-pepper infused oil. Sprinkle with salt and pepper to taste. Serve topped with parmesan cheese.