Sauté garlic in olive oil in non stick skillet over medium - high heat, stirring until golden brown. Add bell peppers, wine, and salt and fresh ground black pepper to taste. Cook covered, stirring occasionally, until tender (15 to 20 minutes). While peppers simmer, cook pasta in large pot of boiling salted water until al dente. Drain. Toss with pepper mixture and sprinkle with crushed red pepper flakes, if desired.
Per Serving: 480 Calories
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