fettuccini with avocado, spicy chile

1 16 ounce package Adelina?s red chile fettuccini
1 large red bell pepper
1 large green bell pepper
1 large ripe avocado
1/2 yellow onion
2 4-ounce cans chopped green chile
1 clove garlic, minced
4 tablespoons olive oil
1 cup grated parmesan cheese
Salt and pepper to taste

Cook pasta according to package directions. Chop both peppers and onion to desired size. Slice avocados lengthwise and set aside. In a medium saucepan, heat 2 tablespoons olive oil and add the peppers, onion and garlic. Sauté for about 5 minutes. Add remaining olive oil, green chile and salt and pepper to taste. Simmer on low heat. When pasta is ready, place in serving dish and top with the green chile mixture. Place avocado on top; add fresh grated parmesan to taste, if desired.

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