Rainbow Pasta

You Need:
2 tablespoons of extra virgin olive oil
3 tablespoons minced garlic
1 can of drained and rinsed beans (so far I have only tried white beans)
3 cups of assorted bell peppers
1 pound penne pasta (cooked seperately)
5 tablespoons canned, chopped, black ripe olives
4 tablespoons chopped parsley
4 tablespoons lemon juice
4 tablespoons grated parm cheese
salt and pepper

Directions:

Heat Olive oil in medium saute pan over low heat. Add garlic, cook 3 minutes. Increase heat to medium high (depends on how fast your oven is..ours is crazy so I use medium) add beans and peppers. Saute 5 minutes, season with salt and pepper. Meanwhile, cook pasta in a large pasta pot.

Drain cooked pasta. Add olives, parsley, lemon juice, and bean and pepper mixture to the large pasta pot, add pasta then toss well. Add salt and pepper to taste. Dish up your plates and then sprinkle on the parm! You can eat this hot or stick it in the fridge and eat it cold!