Title: Pasta with Peppers and Chard
Categories: Pasta Vegetable
Yield: 4 Servings

JUDI M. PHELPS
2	tb	Butter
2	tb	Olive oil
1/3	c	Shallots; sliced
1		Red bell pepper; stemmed, seeded and cut julienne
1		Yellow bell pepper; stemmed seeded and cut julienne
4	c	Swiss chard; packed and thinly sliced
12	oz	Rigatoni, mostaccioli or penne, cooked and drained
		Coarse salt; optional
		Freshly ground pepper
		Crushed red pepper flakes optional
2	tb	Italian parsley; chopped
		Parmesan cheese; freshly grated

In large skillet, heat butter with olive oil over medium-high heat. Add shallots and saute 1 minute. Add red and yellow peppers and saute 2 minutes longer. Add Swiss chard, 1-2 cups at a time depending on size of pan, gently tossing and turning after each addition just until chard is wilted.

Placed cooked pasta in large bowl. Add vegetable mixture and toss to combine. Season to taste with salt, pepper and crushed red pepper. Serve sprinkled with parsley and Parmesan cheese. Serves 4.

Source: San Jose Mercury News. Shared and MM by Judi M. Phelps, (JUPHELPS) Delphi.

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