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.