Thin Spaghetti with Peppers and Arugula

 Barilla

1 box thin spaghetti

4 tablespoons extra virgin olive oil

½ onion, chopped

1 yellow bell pepper cut in thin strips

1 red bell pepper, cut in thin strips

Salt and black pepper, to taste

2 cup arugula, chopped

½ cup Parmigiano Reggiano cheese, grated

Happy colors for a cheerful dinner!

Bring a large pot of water to a boil.

In a large skillet, heat olive oil and saute onions for 2-3 minutes.

Add peppers and season with salt and pepper. Cook until soft, about 4-5 minutes

Cook pasta according to package directions. Drain and toss with the sauce.

Gotta love olive oil pasta sauces. So simple, so good.

Stir in arugula and top with cheese.

Time for a little pizzazz!

What an attractive pasta dish!

My Rating: 4/5 "The smooth olive oil, the pop! of the peppers, and the always-invigorating arugula combine to make this a really memorable pasta. If you're like me and red sauce isn't necessarily your thing, give this a shot. You may be impressed!"