Market Peppers & Pasta

• 2 12 cups uncooked dried mostaccioli pasta
• 34 cup green bell pepper, cut into thin strips
• 34 cup red bell pepper, cut into thin strips
• 34 cup yellow bell peppers or 34 cup orange bell pepper, cut into thin strips
• 12 teaspoon fresh garlic, finely chopped
• 13 cup parmesan cheese, freshly shredded
• 3 tablespoons light butter, softened
• 2 tablespoons fresh parsley, chopped
• 12 teaspoon salt
• 18 teaspoon fresh ground black pepper

1. Cook pasta according to package directions; drain and set aside and keep warm.
2. Meanwhile, spray 10-inch nonstick skillet with nonstick cooking spray; add pepper strips and garlic.
3. Cook over high heat, stirring constantly, until peppers are crisply tender and just begin to brown, 3-5 minutes.
4. Combine cooked warm pasta, pepper strips and garlic mixture and all remaining ingredients in large bowl; lightly stir until butter is melted.
5. Serve warm.

pasta, green bell pepper, red bell pepper, yellow bell peppers, fresh garlic, parmesan cheese, light butter, fresh parsley, salt, ground black pepper

Taken from www.food.com/recipe/market-peppers-pasta-370505 (may not work)