SWEET PEPPER PASTA

Ingredients

1 tablespoon olive oil
1/2 small onion, thinly sliced
3 cloves garlic, chopped fine
1 red pepper, cut into strips
1 green pepper, cut into strips
1 yellow pepper, cut into strips
1 teaspoon Italian seasoning
1 cup chicken broth
1 tablespoon soy sauce
1 teaspoon peeled, grated ginger
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
8 ounces pasta or soba noodles, cooked al dente and drained

Directions
Heat olive oil in skillet over medium heat.  Add onion to pan and saute for about 3 minutes.  Add garlic and saute one minute more. Add pepper strips and season with Italian seasoning.  Saute for one or two more minutes, until peppers are just done and still crisp.  Stir in chicken broth, soy sauce, ginger and red pepper flakes.  Bring the mixture to a boil and simmer for 2-3 more minutes.  Stir in sesame oil.  Add hot cooked pasta to pepper mixture and toss to coat.  Sprinkle with Parmesan cheese before serving.

Let's Dish
For having such a light sauce, this dish is suprisingly flavorful.  You could easily add other vegetables, or even some thinly sliced beef or chicken breast.  Of course, fresh is best, but I  like to keep a bag of frozen bell pepper strips on hand so I can cheat and make this quickly on nights when we're short on time.

Who Dished It Up First
When I discovered I'd inherited the family's high cholestertol gene, I rushed out and bought several cookbooks featuring low-cholesterol cookbooks.  I adapted this recipe from Harriet Roth's Cholesterol Control Cookbook.