Pasta And Peppers

• 3 frying peppers
• 3 each medium green, red and yellow bell peppers
• 3 stalks celery
• 2 medium sized onions
• 1 clove garlic
• 1 container mushrooms
• 2 lb. pasta of your choice e.g., bow ties, linguine, shells , etc.
• 2 to 3 large tomatoes for garnishing
• handful of parsley for garnishing
• salt and pepper

1. Clean and cut bell peppers and frying peppers in bite-size chunks.
2. Also cut onions in bite-size chunks.
3. Clean and slice each mushroom in thin slices.
4. Clean celery stalks; cut each stalk crosswise in 1/8-inch slices.
5. In a hot pot add 4 tablespoons cooking oil, a bit of butter and crushed garlic.
6. Saute celery, onions and mushrooms until tender, stirring occasionally.
7. Lower fire; add peppers and saute for 3 to 4 minutes more.
8. Remove pot from fire and set aside.
9. Cook pasta until tender, but firm.
10. Drain and mix with peppers, etc., in a foil tin.
11. Garnish each serving with tomato wedges and a bit of chopped parsley.
12. Add salt and pepper to taste.

peppers, medium green, stalks celery, onions, clove garlic, mushrooms, pasta of your choice eg, tomatoes, handful of parsley for garnishing, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053755 (may not work)