6 to 8 large red, yellow and green peppers, sliced
1 c. extra virgin olive oil
4 to 6 large cloves garlic, minced or chopped
salt and pepper to taste
1 lb. cooked linguini pasta
1/2 c. Parmesan cheese
1 c. freshly chopped parsley

Heat oil in skillet; add garlic. Sauté until golden brown. Add sliced peppers. Cook until they begin to brown (keep warm for serving). Meantime, cook and drain pasta. Pour garlic-pepper mixture over drained pasta. Sprinkle with parsley and cheese. Toss gently to mix. Serve hot with garlic bread.