The bright hues of yellow bell peppers, red onions, cherry tomatoes, and fresh parsley make this pasta dish fit for the rainbow goddess herself. And all those colors mean the meal is filled with antioxidant mineral and vitamin nourishment.

Garlic and olive oil add their healthful benefits to this classic pasta dish that takes only minutes to make. Reminiscent of the pleasures of the Tuscan kitchen garden, Rainbow Garden Pasta is a colorful tribute to good taste and better health.

INGREDIENTS

12 ounces uncooked linguini or spaghetti
3 tablespoons olive oil
5 yellow bell peppers, cut lengthwise into 1/2-inch strips
1 red onion, sliced thinly
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup black olives, chopped
3 tablespoons capers
2/3 cup chopped Italian (flat-leaf) parsley
Salt and freshly-ground black pepper, to taste
2 cups small cherry tomatoes

1. Cook pasta according to package directions, 9 to 11 minutes or until al dente.

2. While pasta cooks, heat 2 tablespoons of the olive oil in a large heavy-bottomed saucepan over high heat, add peppers and onions, and cook, stirring frequently, about 4 minutes, until peppers have begun to soften.

3. Add garlic and wine and stir, scraping up the browned bits from the bottom of the pan. Lower the heat to medium and add olives, capers, 1/3 cup of the parsley, and 1/2 cup of water from the pasta pot. Season with salt and pepper to taste. Add tomatoes and simmer for one minute, then remove pan from heat.

4. Drain cooked spaghetti and toss in a large bowl with the remaining tablespoon of oil. Divide pasta among serving bowls, spooning pepper-tomato mixture over each and garnishing with remaining parsley.

Serves 6.