Difference between revisions of "Dinner/Pasta with Red Peppers and Basil"

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It is a tad on the small size. I have a 5 gallon cinnaoter I mix nutrient solution in when I need it. I top off the Emily's pretty much every other day. Usually the reservoir is very low (practically empty) which probably stresses the plants out, but they seem to deal with it.  They really don't have much of a choice.I just like to try putting stuff in it and see what happens.  Cucumbers grew great , though they were sour because of the stress I put them under.  I hear you can get cucumbers that lack the chemical or whatever that makes them sour, and I plan on getting some seeds someday and doing another cucumber crop.Overall, I'd rate the Emily's garden as a good beginner hydroponic system.  Once you get one and see how it works, you can reproduce it fairly cheaply.  If you go to the webcam page some time when it's one (6pm to 6am or so) you can see the makeshift systems based on the same concept of the Emily's garden.
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Serves: 6-8
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Active Time: 40 minutes
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Total Time: 50 minutes
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From: Celebrate Vegan by Dynise Balcavage
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===Ingredients===
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4 Tbsp. olive oil (plus extra for drizzling)
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4 cloves garlic sliced (yes - this is right)
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1/4 tsp. red pepper flakes
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2 lbs. (9 small) red bell peppers, thinly sliced
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2 Tbsp. low-sodium vegetable broth
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1 lb. pasta (gemelli, farfalle, rotinni, penne rigate)
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1/2 cup chopped fresh basil
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zest of 1 lemon
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1/2 cup pine nuts, toasted
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salt and pepper to taste
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=Directions=
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==Step 1==
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Bring a large pot of salted water to a boil for the pasta.
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==Step 2==
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In a large high-sided pan heat oil over medium low heat.  Add garlic and red pepper flakes, saute' slowly and carefully making sure not to burn the garlic until the garlic is very soft, about 10 minutes.
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==Step 3==
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Add sliced red pepper.  Turn heat to medium and saute stirring every few minutes. The pepper may exude liquid - that is OK.  Once the liquid is re-absorbed add 1-2 Tbsp. of broth.  Continue stirring and cooking until the peppers are quite soft and flavorful, about 20 minutes.  Start cooking pasta about 1/2 way through.
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==Step 4==
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Drain pasta very well, shaking collender to remove excess water. Add basil and lemon zest to pasta and toss.
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==Step 5==
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Toss pasta with pepper mixture. Top with pine nuts and drizzle with extra oil if desired.  Adjust seasoning with salt and pepper.

Latest revision as of 20:50, 27 February 2016

Serves: 6-8

Active Time: 40 minutes

Total Time: 50 minutes

From: Celebrate Vegan by Dynise Balcavage

Ingredients

4 Tbsp. olive oil (plus extra for drizzling)

4 cloves garlic sliced (yes - this is right)

1/4 tsp. red pepper flakes

2 lbs. (9 small) red bell peppers, thinly sliced

2 Tbsp. low-sodium vegetable broth

1 lb. pasta (gemelli, farfalle, rotinni, penne rigate)

1/2 cup chopped fresh basil

zest of 1 lemon

1/2 cup pine nuts, toasted

salt and pepper to taste

Directions

Step 1

Bring a large pot of salted water to a boil for the pasta.

Step 2

In a large high-sided pan heat oil over medium low heat. Add garlic and red pepper flakes, saute' slowly and carefully making sure not to burn the garlic until the garlic is very soft, about 10 minutes.

Step 3

Add sliced red pepper. Turn heat to medium and saute stirring every few minutes. The pepper may exude liquid - that is OK. Once the liquid is re-absorbed add 1-2 Tbsp. of broth. Continue stirring and cooking until the peppers are quite soft and flavorful, about 20 minutes. Start cooking pasta about 1/2 way through.

Step 4

Drain pasta very well, shaking collender to remove excess water. Add basil and lemon zest to pasta and toss.

Step 5

Toss pasta with pepper mixture. Top with pine nuts and drizzle with extra oil if desired. Adjust seasoning with salt and pepper.

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