Pasta and Peppers with Fennel

INGREDIENTS: 8 ounces mostaccioli -- (2-1/2 cups)

-- uncooked -- tube shaped macaroni 3 tablespoons olive oil

1 medium red bell pepper -- cut into thin strips

1 medium yellow bell pepper -- cut into thin strips

1 medium green bell pepper -- cut into thin strips

1/2 cup sliced green onions

1/4 teaspoon fennel seed -- (1/4 to 1/2)

1/4 teaspoon salt -- (1/4 to 1/2)

1/8 teaspoon pepper

DIRECTIONS: Cook mostaccioli to desired doneness as directed on package. Drain; rinse with hot water.

Heat olive oil in large skillet over medium-high heat until hot. Add bell peppers and onions; cook and stir 2 to 5 minutes or until crisp-gender. Add mostaccioli, fennel, salt and pepper; blend well. Cook an additional 3 to 5 minutes or until mixture is thoroughly heated, stirring occasionally

Dietary Exchanges: 2-1/2 Starch, 2 Vegetable, 2 Fat.