Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
3 tablespoons olive oil, divided
1 large red onion, sliced
1 tablespoon minced garlic
3 bell peppers (red, yellow and green) sliced thinly
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon minced fresh rosemary
1-12 oz jar roasted red peppers, drained
1-8 oz can tomato sauce
1/2 cup grated Parmesan cheese, divided

Directions

1.	Put a large pot of salted water on to boil.
2.	In a large nonstick skillet, heat 2 tablespoons olive oil. Add onion and garlic. Sauté until almost soft.
3.	Add bell peppers, salt, and pepper. Saute until peppers begin to soften. Add rosemary and saute 2 minutes more.
4.	Pour roasted red peppers and tomato sauce into a food processor or blender. Blend until smooth and add to vegetables. Simmer 5 minutes, stirring occasionally.
5.	Meanwhile, boil Notta Pasta according to directions on box. Drain and rinse briefly. Toss with remaining tablespoon olive oil and 1/4 cup of Parmesan cheese.
6.	Pour Notta Pasta into pasta bowl and top with sauce. Sprinkle with remaining 1/4 cup Parmesan cheese and serve.