Farfalle Pasta with Roasted Peppers

• 1 each orange and red pepper, cut into 3/4-inch pieces
• 4 cloves garlic, minced
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 3 cups farfalle (bow-tie pasta), uncooked
• 1/2 cup Kraft 100% Parmesan Shredded Cheese
• 1/2 cup each chopped fresh basil and parsley

1. Heat oven to 400 degrees F.
2. Toss peppers and garlic with 3 Tbsp.
3. dressing; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
4. Bake 35 min.
5. or until peppers are tender.
6. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
7. Drain pasta, reserving 1/3 cup cooking water.
8. Return pasta and reserved water to saucepan.
9. Add roasted peppers and remaining dressing; cook and stir 1 min.
10. or until heated through.
11. Remove from heat.
12. Add cheese and herbs; mix lightly.

orange, garlic, italian dressing, farfalle, cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/farfalle-pasta-roasted-peppers-179203.aspx (may not work)