6 oz. thin spaghetti
1 tbsp. olive oil
1 sm. green, red, and yellow bell peppers
1 clove garlic, minced
Salt and pepper to taste
Pinch of hot pepper flakes
4 tbsp. grated Parmesan cheese
1 tbsp. minced fresh basil

Chop peppers into medium dice. Cook spaghetti in boiling, salted water. Meanwhile, heat the oil in a large non-stick skillet and saute peppers and garlic. Season with salt and pepper and hot pepper flakes. Peppers should be cooked but crunchy. Drain the cooked pasta and add to skillet along with Parmesan and basil. Toss well.