Rigatoni with Bell Peppers

Ingredients:

• 4 large bell pepper (red, orange & yellow, not grn, (3-4 peppers)
• 1 pound rigatoni or other tube-shaped pasta
• 2 Tablespoons butter, melted
• 2 Tablespoons olive oil
• 5 whole garlic clove, peeled (4-5 cloves)
• 2/3 cup parmesan cheese, grated
• 20 large basil leaves, fresh, grated (16-20

Directions:

Heat oil in large skillet. Put in garlic cloves and brown on each side. Discard garlic. Add peppers to the oil and saute until tender (15-20 min). Season with salt & pepper. Boil pasta and drain. Return to pan. Pour melted butter over pasta and toss. Add peppers, parmesan cheese and basil. Toss and serve. Top pasta with extra cheese.

6 servings

Author or contributor: Julie Blyth

Categories:  International Cuisine ,  Main Course ,  Pasta & Pasta Sauces ,  Vegetarian Dishes ,