Just serve any of these dishes with a salad and some bread and you’ve got an easy, complete meal. You can find good-quality prepared pesto in the refrigerator section of your supermarket.

2 servings; can be doubled or tripled.

INGREDIENTS

  • 8 ounces fettuccine

  • 1 tablespoon olive oil

  • 1 7-ounce jar roasted bell peppers, drained, rinsed, sliced

  • 1/2 cup prepared pesto sauce

  • salt and freshly ground pepper
  • freshly grated romano or parmesan cheese

    DIRECTIONS

    Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

    Meanwhile, heat oil in heavy small skillet over medium-low heat. Add peppers and stir until heated through.

    Drain fettuccine well. Return to pot. Mix in peppers and pesto. Season with salt and pepper. Serve, passing cheese.