3 tbsp. butter
1 tbsp. oil
1 c. chopped onion
1 c. green peppers in 1/2 inch cubes
1 c. yellow peppers in 1/2 inch cubes
1 c. red peppers in 1/2 inch cubes
2/3 c. heavy cream
1/2 c. Parmigiano, grated
2 tbsp. parsley
1 lb. medium shells

1. Saute butter and oil and onion; add peppers, cook until tender.

2. Add salt and pepper and cream, reduce by half.

3. Toss with hot, cooked pasta shells, sprinkle with parsley and grated Parmigiano.