2 tbsp. olive oil
2 cloves garlic, peeled and minced
4 med. bell peppers, seeded and cut into strips - preferably one each of red, green, yellow and orange
1 tsp. dried or 1 tbsp. fresh minced oregano
Pinch red pepper flakes
1/2 tsp. salt
Pepper to taste
2 med. plum tomatoes, seeded and cut into strips
1/3 c. dry white wine
8 oz. pasta, cooked according to pkg. directions
1/3 c. FRESH grated Parmesan cheese (or more to taste)

Heat olive oil over medium heat in large skillet. Add garlic; saute 2 minutes. Add peppers, oregano, red pepper flakes, salt and pepper. Saute vegetables 3 minutes; add tomatoes and heat through for 1 minute. With slotted spoon remove vegetables to a plate.

Pour wine into pan and boil until slightly reduced (2 minutes). Drain pasta and put back into the hot pot. Stir in vegetables and wine and Parmesan cheese. Stir to coat and serve immediately. 4 servings. 291 calories per serving and 10 grams fat.