Pepper and Mascarpone Rotini

• 1 Tablespoon Olive Oil
• 1 whole Orange Pepper, Finely Chopped
• 2 cups Whole Wheat Rotini
• 26 ounces, fluid Roasted Red Pepper Sauce
• 3 Tablespoons Mascarpone
• 1/2 cups Fresh Mozzarella, Cut In Small Cubes
• 1 teaspoon Herbes De Provence
• 1/2 teaspoons Minced Garlic
• Parmesan And/Or Fresh Basil, To Serve

1. Heat the olive oil in a large saucier on medium-high heat.
2. Add the chopped orange pepper and let saute until peppers get soft and slightly brown on the edges, about 5 minutes.
3. While peppers are heating, begin cooking pasta according to box directions.
4. Turn heat down to low and add roasted red pepper sauce to the orange peppers.
5. Add mascarpone, mozzarella, herbs de provence, and garlic.
6. Stir frequently on low heat to warm the cheeses and spread them evenly in the sauce.
7. Drain pasta and return to pot.
8. Cover with the roasted red pepper sauce and stir, coating evenly.
9. Serve with parmesan, basil, or as is.

olive oil, orange pepper, whole wheat rotini, red pepper, mascarpone, fresh mozzarella, garlic, parmesan

Taken from tastykitchen.com/recipes/main-courses/pepper-and-mascarpone-rotini/ (may not work)