16 ounces linguini pasta, cooked according to package directions and drained
2 tablespoons olive oil, divided
3 bell peppers (1 red, 1 yellow, 1 orange), sliced into 1-inch pieces
1 Anaheim or Poblano pepper, seeded and cut into 1-inch pieces
1 tablespoon garlic, coarsely chopped
1/4 teaspoon salt
2 cups Wisconsin Pepato cheese, shredded
1 cup Wisconsin Romano cheese, grated
1/4 cup fresh parsley, chopped
Toss cooked linguini with 1 tablespoon olive oil; set aside. In a large, nonstick skillet, heat remaining 1 tablespoon olive oil; add all peppers. Sauté over high heat for 6 to 8 minutes, stirring frequently.
Reduce heat to medium; add garlic and salt. Cook for 2 to 3 minutes; add to pasta; mix, then sprinkle with cheeses.
Toss pasta mixture and sprinkle with parsley. Serve immediately.