| 1 box | Barilla Whole Grain Rotini |
| 2 cups (1 medium) | white onion, chopped |
| 3 tablespoons | extra virgin olive oil, divided |
| 1 | red bell pepper, julienne |
| 1 | yellow bell pepper, julienne |
| 1 | green bell pepper, julienne |
| 4 leaves | fresh basil |
| 1/3 cup | Pecorino Romano cheese, grated |
BRING a large pot of water to a boil.
HEAT half of olive oil in medium-sized skillet over medium-high heat.
ADD onion and sauté for 4 minutes or until translucent.
ADD peppers and season with salt and pepper. Add just enough hot water to cover the peppers; simmer for 12 minutes until peppers are tender and water is completely reduced.
COOK pasta according to package directions.
DRAIN Whole Grain Rotini; add to skillet with onions and peppers. Toss pasta with the remaining oil, basil and grated cheese before serving