Friday, March 13, 2009

Pasta with Red Bell Pepper Sauce & Greens

Today I'm offering the seventh meal suggestion from the Feb 28th shopping list.

It's a simple, hearty meal. One that'll take about 15 minutes to prepare which means it's great for evenings when you're too tired to fuss with food -- like Friday nights!

Pasta with Red Bell Pepper and Greens
1) Chop and saute red bell pepper, onion, garlic in olive oil over med heat.
2) Bring pot of water to boil for pasta.
3) In a separate pan saute additional onion in olive oil, then toss in unfrozen spinach, chopped broccoli florets and chopped asparagus. Turn hot plate to low and put lid on so that veggies stew lightly in their own juice.
4) Add pasta to boiling water and simmer until pasta is soft but still slightly chewy (al dente).
5) At this point, add a big blob of olive and caper tapenade to the red bell peppers, onion and garlic. Put the lot through a food processor to create a thick sauce or if you can't be bothered, just spoon it over the pasta as a chunky sauce.
6) Once pasta is cooked to your liking, strain, and then run strainer w/pasta under the hot water tap to flush out starchy pasta water. Return pasta to pot, drizzle olive oil over pasta and stir through with pot on hot plate, though don't over heat and fry pasta.

To serve: Spoon pasta onto plate, top with red bell pepper sauce, and some zesty cheese if you have any. Add side of greens to create a colorful and nutritious meal.

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