| 1 box | Barilla Whole Grain Thin Spaghetti |
| 3 tablespoons | extra virgin olive oil |
| 3 cups | onion, julienne |
| 1-1/2 cups | yellow bell pepper, julienne |
| 1-1/2 cups | red bell pepper, julienne |
| 3 cups (1 pint) | cherry tomatoes, halved |
| 4 leaves | fresh basil, torn |
| 1/2 cup | Parmigiano cheese, grated |
BRING a large pot of water to a boil.
HEAT oil in a medium sized skillet over medium heat; add onion and sauté for 4-5 minutes until translucent.
ADD peppers and sauté for 3 more minutes and season with salt and pepper. Toss in cherry tomatoes, and continue to cook until the tomatoes are heated through and the skins are slightly blistered, about 2 minutes.
COOK Whole Grain Thin Spaghetti according to the directions, drain and toss with the sauce. Finish by tossing in the torn basil and cheese before serving