Tri-Pepper Southwestern Penne

1 large onion, chopped 2 cloves garlic, minced
8 button mushrooms, sliced
1 tsp dried oregano
1 tsp. Dried thyme
1 tsp dried sweet basil
1 tsp dried parsley

1 medium yellow bell pepper, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 tsp. Salt
1 tsp. Freshly ground black pepper
1 (14.5 oz) can stewed tomatoes, chopped
1 (6oz) can tomato sauce
1 cup water
2 tsp granulated sugar
2 Tbs dry white wine
1 cup fresh or frozen kernel corn
1 (4 oz) can sliced black olives
1 1lb penne pasta, cooked al dente and drained

In a medium skillet, sauté the onion, garlic, and mushrooms until soft. Add the oregano, thyme, sweet basil, and parsley. Transfer the vegetables and herbs to the crock-pot. Add the remaining ingredients, except for the pasta, and mix thoroughly to combine. Cover; cook on low 4-6 hours or on high for 2-3 hours. To serve, place the pasta on six individual plates and spoon the sauce on top. Makes 6 servings; 3 grams of fat per serving.

I used 2 cans small stews and pieces for my mushrooms. I would cut back on the oregano a little bit maybe to ¾ tsp. I used regular basil. I also used to red peppers and 1 green. I only had a can of diced tomatoes and I left out the wine. I served over bowtie pasta—it’s what we had.

Turned out really nice—a great FALL dish!