Pasta Peperonata

• 1 onion, quartered and thinly sliced
• 2 yellow bell peppers, quartered lengthwise and sliced
• 2 red bell peppers, quartered lengthwise and sliced
• 2 garlic cloves, minced
• fresh basil, chopped
• 2 tablespoons balsamic vinegar
• 1/3 cup parmesan cheese, grated
• 3 tablespoons cream cheese

1. Saute the onion, add the garlic.
2. Saute till onion is softened, then add the bell pepper. (The pepper colors can be any but green.).
3. Lower heat to medium to that the bell pepper softenens slowly. They'll become so nice and sweet that way!
4. If you love garlic, add extra garlic at this point - only optional.
5. Saute for another 10 to 15 minutes until peppers are softened but still have a slight crunch.
6. Add the vinegar, and stir.
7. Add the basil.
8. Add the grated cheese and cream cheese. If too stringy, add a little more cream cheese or milk. Stir around till all peppers are covered in the creamy sauce.
9. Enjoy over pasta.

onion, yellow bell peppers, red bell peppers, garlic, fresh basil, balsamic vinegar, parmesan cheese, cream cheese

Taken from www.food.com/recipe/pasta-peperonata-492447 (may not work)