I love the color and flavor of this easy to make pasta meal. Add other vegetables of your choice such as mushrooms or artichokes. Add other seafood such as salmon or scallops or choose chicken or Italian sausage. This is truly a recipe you can make your own.

6 ounces (2 cups dry) penne pasta 1 tablespoon canola oil 1 large onion, chopped 1 large green pepper, thinly sliced 1 large red pepper, thinly sliced 1 large yellow pepper, thinly sliced 1/2 cup sun-dried oil-packed tomatoes, minced dash seasoned salt 2 teaspoons Italian seasoning 2 teaspoons minced garlic 1 tablespoon cornstarch 1-1/2 cup fat-free chicken broth 1 cup black pitted olives 1 pound cooked shrimp, peeled and deveined salt and pepper to taste 1/2 cup white wine, optional 1 cup shredded Parmesan cheese dash red pepper flakes, optional

In a large saucepan, cook pasta in boiling salted water until al dente. Drain and rinse under cold water. Set aside.

In a large (13 ? 14 inch) deep skillet, heat oil. Add onion and cook until translucent. Remove and set aside. Add peppers, tomatoes, seasoned salt, Italian seasoning, and garlic. Cook 1 minute. Return onions to the skillet. In a cup, combine cornstarch and chicken broth. Stir until mixed. Add to skillet. Bring to a boil, stirring constantly. Add olives and shrimp. Heat through. Add salt and pepper to taste. Keep warm. When ready to serve, add reserved pasta. Stir to mix and heat through. Add wine or extra chicken broth to thin to desired consistency. Spoon into serving bowl and sprinkle with cheese.

Pass red pepper flakes and extra Parmesan cheese at the table if desired. Serves 4 - 6

Serves 4

Nutritional Information per serving:

Calories: 485 Fat, gm.: 16 Protein, gm.: 39 Carbs, gm.: 47 Cholesterol, mg.: 230 Fiber, gm.: 3.3

Serves 6

Nutritional Information per serving:

Calories: 325 Fat, gm.: 11 Protein, gm.: 26 Carbs, gm.: 31 Cholesterol, mg.: 150 Fiber, gm.: 1.9