Two pepper Pasta

Two Pepper Pasta Sarah's Cucina Bella serves 4 Keep the vegetables cut pretty small for this so that they cook quickly and break down enough to coat the pasta. 1 1/2 tbsp olive oil1 green pepper, in a 1/4 in or less dice1 red pepper, in a 1/4 in or less dice1/2 cup finely chopped red onion2 spring onions (scallions), finely sliced – white and light green parts only1 cup parsley5 cloves garlic, crushed1/2 cup white winesalt and pepper1/2 lb pasta1/2 cup grated Romano, plus extra for sprinkling In a 12 inch skillet (a deep one), warm the olive oil over medium heat. Add the green and red peppers, red onion and scallions. Stir briefly and then cover. Let cook 10 minutes, stirring once. Meanwhile, combine the parsley, garlic and white wine in a food processor and process until smooth. Pour this combination over the vegetables and lower the burner heat to low. Simmer for 15-20 minutes. Cook the pasta while you are simmering the sauce. When both are done, toss the veggies, the pasta and 1/2 cup of the Romano together. Sprinkle the top with a little grated Romano and serve.