Ingredients
1 Tbsp vegetable oil
2 small green pepper
yellow pepper, cut into 2-inch-long strips
1 cup sliced fresh mushroom
1 tsp dried basil leaves, crushed
¼ tsp garlic powder
1 clove garlic, minced
1 cup Pace® Picante Sauce
2 medium tomato , coarsely chopped
1 lb medium shrimp, peeled and deveined
3 ¼ cup medium tube-shaped pasta (ziti), cooked and drained
2 small green pepper
yellow pepper, cut into 2-inch-long strips
1 cup sliced fresh mushroom
1 tsp dried basil leaves, crushed
¼ tsp garlic powder
1 clove garlic, minced
1 cup Pace® Picante Sauce
2 medium tomato , coarsely chopped
1 lb medium shrimp, peeled and deveined
3 ¼ cup medium tube-shaped pasta (ziti), cooked and drained
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the peppers, mushrooms, basil and garlic powder to the skillet and cook until the vegetables are tender-crisp.
Stir the picante sauce, tomatoes and shrimp in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat through.
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