March 13, 2009

Recipe: Veggie-Style Spaghetti

Main Ingredient: Tomato Pasta, Rice & Grains
Cooking Method: Stir-Fry
Difficulty: Easy
Occasions: Holiday Dinner Parties Seasonal
Serves: 6

Veggie-Style Spaghetti
Created by The MDM Team, Saturday, October 27, 2007

What's on top of your spaghetti? It will be this onion, olive, caper and wine medley that's downright divine. Use your noodle and give it a try.

12 oz. whole wheat spaghetti
3 tbsp. extra virgin olive oil, divided
5 yellow peppers, peeled and cut into strips
1 large red onion, sliced thin
2 garlic cloves, minced
1/2 cup dry white wine
1/2 cup kalamata olives
3 tbsp. capers, rinsed
2/3 cup flat leaf parsley, divided
1/4 tsp. salt
1/4 tsp. black pepper
2 cups cherry tomatoes (left whole)

Prepare spaghetti al dente.
While pasta is cooking, heat 2 tbsp. oil in a Dutch oven. Cook peppers and onions over high heat, stirring often, 4 - 5 minutes.
Add garlic, wine, and stir with a wooden spoon.
Lower heat to medium. Add olives, capers, 1/3 cup parsley, and 1/2 cup water from the pasta pot. Add salt and pepper and tomatoes and simmer for one minute. Remove from heat.
Toss cooked and drained spaghetti with remaining 1 tbsp. oil and then toss with veggies. Garnish with remaining parsley.

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