PEPPERONI PIZZA PASTA

8 Ounces Bow Tie Pasta, uncooked 1 Large Onion, chopped 1 1/2 Cups Green Pepper, chopped 1 1/2 Cups Red Pepper, chopped 2 Cloves Garlic, minced 1 Tablespoons Olive Oil

1 Can (14.5 Oz) Stewed Tomatoes 1 1/2 Teaspoons Dried Basil 4 Ounces Turkey Pepperoni, halved and sliced 1 Cup Fresh Tomatoes, chopped 1/4 Teaspoon Pepper 4 Ounces Mozzarella Cheese, diced

Cook pasta per package directions. In a non-stick skillet, sauté the garlic and vegetables in the oil. Add the next 2 ingredients and cooked for 10 minutes. Stir in the remaining ingredients and toss with the pasta. Serve.

SERVINGS 9; CALORIES 213; FAT 6 g; PROTEIN 12 g; CARBS 29 g; FIBER 3 g; CHOL 22 mg; SODIUM 585 mg SERVING SIZE= 4 Cup Exchanges: 1 1/2 Starch, 1 Vegetables, 1 Protein

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Updated 12/7/99