5 to 6 cloves garlic, minced
3 bunches scallions (bulbs) finely chopped
4 lg. carrots, shredded (with potato peeler)
4 to 5 lg. red or yellow bell peppers, sliced thin
1/3 c. grated Parmesan or Romano cheese
1/3 c. corn oil
2 tsp. salt
1 tsp. pepper
1/2 to 3/4 lb. fusilli