Makes 2 servings

Ingredients:

1 medium leek
1 small green bell pepper, thinly sliced
2 tablespoons olive oil
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound pasta, cooked
2 tablespoons chopped fresh Italian parsley
1/3 cup crumbled goat cheese

Remove and discard green tops from leeks. Cut white portions in half lengthwise, and cut into 1/4-inch slices.

In a large sauté pan over high heat, add the olive oil and sauté the leek and bell pepper until tender, about 5 to 6 minutes. Add the tomatoes, salt and pepper, cook an additional 2 minutes. Stir in the pasta, parsley and cheese, heat through. Serve warm.