1 green bell pepper (remove core and take out all seeds, slice in strips)
1 red bell pepper (remove core and take out all seeds, slice in strips)
1 yellow bell pepper (remove core and take out all seeds, slice in strips)
1 small box of sliced baby portabella mushrooms
1 can of sliced black olives (drained)
1 large yellow onion (Sliced and diced)
Olive oil (as needed)
¼ cup butter
Oregano
Rosemary
Thyme
Diced roasted garlic
In a large pot boil water and cook the pasta until the pasta is al dente and drain in a colander.
In the meantime when the pasta is being cooked, pour two tablespoons of olive oil and butter into a large frying pan with high sides at medium heat.
After butter is fully melted put in onions and stir until they start to caramelize.
Add the bell peppers and stir slightly. Cover and simmer until the peppers begin to soften.
Add more olive oil as needed to prevent burning of vegetables.
Add two full tablespoons of garlic and stir to evenly disperse the garlic among the vegetables.
Add a couple of pinches of oregano, and a lite sprinkling of Rosemary and Thyme and stir to mix in.
Add the olives and mushrooms and stir to mix.
Cover and simmer for 5 minutes.
Remove cover and add drained pasta to the vegetables and mix in so the pasta is coated with oil and spices.
Turn off heat and let set a few minutes and dish up.
Add pepper and parmesan cheese to taste.
[Editor's Note: Christiana wanted to share this recipe with the fans but didn't have a picture of it but she did have some pictures of her making a cake. We didn't think anyone would mind the substitution.]
