Pasta and Peppers with Fennel

• 8 ounces mostaccioli uncooked, tube shaped macaroni
• 3 tablespoons olive oil
• 1 medium sweet red bell peppers cut into thin strips
• 1 medium sweet yellow bell peppers cut into thin strips
• 1 medium green bell peppers cut into thin strips
• 1/2 cup scallions, spring or green onions sliced
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon salt
• 18 teaspoon black pepper

1. Cook mostaccioli to desired doneness as directed on package.
2. Drain; rinse with hot water.
3. Heat olive oil in large skillet over medium-high heat until hot.
4. Add bell peppers and onions; cook and stir 2 to 5 minutes or until crisp-gender.
5. Add mostaccioli, fennel, salt and pepper; blend well.
6. Cook an additional 3 to 5 minutes or until mixture is thoroughly heated, stirring occasionally.

mostaccioli, olive oil, sweet red bell peppers, sweet yellow bell peppers, green bell peppers, scallions, fennel seeds, salt, black pepper

Taken from recipeland.com/recipe/v/pasta-peppers-fennel-46455 (may not work)