Spring Pene with Red Peppers and Carrots

I love this dish because it's colorful and fun, just in time for Spring! Even better, it's a meal that you can make in LESS than 20 minutes!

Ingredients:

- 1/2 pound Pene Pasta
- 1/2 large red bell pepper, sliced lengthwise
- 1 small onion, diced
- 8 garlic cloves, diced
- 2 carrots, shredded
- olive oil
- Parmesan Cheese
- crushed red pepper
- oregano
- paprika
- garlic powder
- salt
- pepper

To Make:

Boil a pot of salted water and cook the pene until it's al-dente.

In the meantime, in a deep skillet, drizzle olive oil and cook the peppers, onions and garlic for about 5 minutes until semi-soft on medium high heat. Season with salt and pepper. Add in the shredded carrots and cook for another 5 minutes or until the pasta is ready. Drain the pasta, DO NOT RINSE and add into the mixture. Add more olive oil over top and add 1 teaspoon of the following: oregano, paprika, crushed red pepper, black pepper and garlic powder. Add in 1/2 cup Parmesan cheese.

Cook together for 2-3 minutes and serve immediately with extra Parmesan cheese if desired.