3 lg. bell peppers, any color, cut julienne style
2 cloves garlic, sliced thin
1/2 c. olive oil
8 basil leaves, broken
5 stalks parsley, chopped
1 c. heavy cream with 1/2 tsp. cornstarch, heat until thick
3 heaping tbsp. Parmesan cheese
Salt
Pepper
400 grams penne or ziti

In medium pot, cook uncovered garlic and peppers in olive oil over low/medium flame 20-30 minutes. Add basil, parsley, salt, and pepper. Raise flame; cook for 5 minutes.

In small bowl, mix cream, cheese, and pepper. Keep warm. Cook pasta al dente. Drain. Mix pasta and cream together. Add peppers. Retoss and serve.