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Italian Pasta and Veggie Skillet

Prep Time: 10

Cook Time: 20

Serves: Serves: 4

Ingredients

• 8 oz. mostaccioli, rotini or penne pasta
• 2 tsp. olive oil
• 1 large onion, chopped
• 1/2 tsp. sugar
• 1 yellow or green bell pepper, diced
• 2 cups (8 oz.) sliced mushrooms
• 3 cloves garlic, minced
• 1 jar (26 oz.) tomato basil pasta sauce
• 1 cup (4 oz.) Sargento® Shredded Reduced Fat Mozzarella Cheese
• 1/4 cup chopped basil or Italian parsley

Directions

• Cook pasta according to package directions.

• Meanwhile, heat oil in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Sprinkle sugar over onion; continue cooking until onion is caramelized and golden, about 5 minutes. Add bell pepper, mushrooms and garlic; cook 5 minutes, stirring occasionally. Stir in pasta sauce; simmer 5 minutes.

• Add drained pasta to skillet, tossing to coat. Transfer to serving plates; top with cheese and basil.