Thin Spaghetti with Red and Yellow Peppers, Endive and Pine Nuts


1/3 cup extra virgin olive oil
1/2 cup onion, diced
2 cups Belgian endive, thinly sliced
1 red bell pepper, fresh or roasted, thinly sliced
1 yellow bell pepper, thinly sliced
1/4 cup pine nuts
1 box Barilla PLUS Thin Spaghetti
2 tablespoons fresh basil, chopped
1/2 cup Asiago cheese, diced

1. Heat olive oil in a large skillet. Add onions and sauté until golden.

2. Add endive and sauté until wilted. Add peppers and cook until tender over medium heat.

3. Add pine nuts, cook for 1-2 minutes until slightly toasted.

4. Cook pasta according to package directions. Drain.

5. Add pasta to skillet with peppers and endive. Mix well adding in cheese and basil.