Basic, tasty. Feel free to embellish–some grated carrots added with the green peppers will add color, flavor, substance, more nutritional value…

3 c dried pasta shapes
2 T olive oil
1 or 2 green peppers, cored, seeded, chopped
salt and pepper, to taste
1 T butter, or 1 T olive oil
grated Parmesan cheese

1. Bring a large pot of salted water to the boil for the pasta. Cook until al dente, or to your preference. Drain, reserving a cup of cooking liquid.

2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the green peppers, salt, and pepper. Cook just until the peppers are tender. Set aside if the pasta is not done yet.

3. When the pasta has drained, either return to the cooking pot or add to the skillet. Add the 1 T butter or olive oil and 1/4 c of the pasta cooking liquid. Toss to combine. If you think the pasta is still a bit dry, add a bit more of the pasta water. Add Parmesan and toss again. Taste for seasonings. Serve.