Pepper Pasta
The cooked tomatoes along with fresh lemon and pasta water make a refreshing light coating for the pasta. This dish is great hot and just as good cold the next day for lunch.
Ingredients
16 oz. pkg. 100% whole wheat gobetti pasta
1 large yellow onion, thinly sliced
1 red pepper thinly sliced
1 yellow pepper thinly sliced
1 orange pepper thinly sliced
1 cup julienned carrot
4 cups grape tomatoes, halved
White cooking wine with lemon
Zest from 1 lemon
½ large lemon, juiced
½ cup green olives, halved
4 cloves garlic, minced
1 ½ t. basil
2-3 ladles pasta water
Salt & Pepper to taste
Instructions
Prepare pasta according to package. Be sure to reserve 2 – 3 ladles of pasta water. While pasta is cooking prepare the peppers and veggies.
In a small bowl add 3 cups of grape tomatoes with 1 clove of garlic, ½ t. basil and a large pinch of salt and mix well. Set aside.
In a large skillet sauté onion in a dry skillet, stir after about 4 – 5 minutes when onions begin to caramelize.
Add peppers and carrots and continue to sauté until veggies begin to soften. Add a few splashes of the white cooking wine with lemon to prevent sticking.
Next add the green olives, 3 cloves garlic, remaining basil and about 1 cup of tomatoes. Add lemon juice and pasta water and mix well. Salt and pepper the veggies to taste.
Serve in a pasta bowl and garnish with lemon zest.
