1 lb. angel hair pasta
2 tbsp. butter
2 tbsp. olive oil
8 sun-dried tomatoes, packed in oil, finely chopped
1/4 c. chopped fresh basil
1/4 c. chopped fresh parsley
4 cloves garlic, minced
2 roasted red peppers, peeled & cut julienne
2 roasted green pepper, peeled & cut julienne (or substitute 15 oz. jar roasted pepper)
Salt & pepper
1/4 c. grated Parmesan cheese

Melt butter in saucepan or skillet. Add olive oil and heat. Add tomatoes, basil, parsley, garlic and peppers. Saute until heated through. Season to taste with salt and pepper. Cook pasta in boiling salted water until just tender. Drain. Add sauce to drained pasta and toss to mix well. Top with Parmesan cheese. Makes 6 to 8 servings.