Pepperoni Pizza Pasta

I hardly ever use pepperoni (even when making pizza), but every now and then I just get the biggest hankering for it. Although I love pizza, pasta always tops my list, so I decided to create a pasta using traditional pepperoni pizza toppings for a fun spin. With whole wheat pasta and subbing some shredded parmesan for gobs of mozzarella, this is a healthy(ish) swap!

Pepperoni Pizza Pasta

1 pound whole wheat large pasta shells
1 tablespoon olive oil
2 cloves garlic, minced
1 red onion, diced
2 green bell peppers, diced
1 red bell pepper, diced
2 cups marinara sauce
1 cup pepperoni, roughly chopped
1 cup sliced olives
Salt and pepper to taste
2 teaspoons dried basil
Parmesan, shredded

Place a large pot of water to boil, and cook pasta until al dente, drain and set aside. Heat a large nonstick skillet on medium heat and warm oil. Saute garlic and onion for 3 minutes, then add bell peppers and cook another 5. Stir in marinara sauce and let simmer about 10 minutes. Add in pepperoni, sliced olives, salt and pepper and basil and cook 2 minutes. Top with desired amount of parmesan (I used about 1 cup). Enjoy!