Fusilli Four Color Pasta

• 2 tablespoons extra virgin olive oil
• 1 1 walla walla onions or 1 other sweet onion, sliced
• 2 garlic cloves, chopped
• 1 yellow pepper, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 orange bell pepper, sliced
• 1 teaspoon salt
• 1 tablespoon balsamic vinegar
• 1/2 cup white wine or 1/2 cup chicken stock
• 1/4 cup fresh basil, chopped
• 1/4 cup of fresh mint, chopped
• 3/4 lb fusilli, cooked
• 1/3 cup parmigiano-reggiano cheese, grated
• 1 lemon, zest of
• 20 black olives, pitted & chopped
• fresh coarse ground black pepper

1. Cook the onion first and then add the other ingredients so they are cooked but still crisp.
2. Mix all the ingredients together in a skillet (except the pasta) heat to hot.
3. Mix with the cooked pasta, GOOD GOOD.

extra virgin olive oil, walla walla onions, garlic, yellow pepper, red pepper, green pepper, orange bell pepper, salt, balsamic vinegar, white wine, fresh basil, mint, fusilli, cheese, lemon, black olives, ground black pepper

Taken from www.food.com/recipe/fusilli-four-color-pasta-11941 (may not work)