Instructions: 1. Heat oil in 12-inch skillet over medium-high heat. Add mushrooms and peppers; cook 5 minutes.

2. Meanwhile, start to cook pasta according to package directions,

3. Stir in salt and pepper into vegetables. Reduce heat to medium-low and cook, stirring occasionally, 10 minutes until vegetables are tender.

4. Drain pasta; reserve 3/4 cup pasta water. Add pasta water to skillet with vegetables; bring to boil, scraping bottom to loosen browned bits.

Combine sauce with pasta in large serving bowl; toss with half the Romano.

Sprinkle top with remaining cheese. Serve immediately.

Prep time: 15 minutes

Cooking Time: 23 minutes

NOTES : Roasted garlic flavored olive oil adds a nice twist to this pasta dish-but regular or extra-virgin olive oil work well too.

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