This dish was inspired by bright, colorful vegetables. Made with Whole Wheat Linguine and topped with parmesan for perfection. This recipe makes about 2.5 servings, adjust accordingly.
2 servings of Whole Wheat Linguine or Spaghetti
1 cup of Cherry Tomatoes
1 Small Red Onion, cut in half moons
1/2 Red Pepper, cut in 1/4 inch chunks
2 Anaheim Chili Pepper, cut in 1/4 inch chunks
1 Fennel Bulb, quartered
1/2 cup Parmesan Cheese, grated
1/4 cup of Fresh Basil, chopped
Olive Oil Spray
1. Boil and Drain Pasta according to package directions. When draining save 1/4 cup of pasta water.
2. Coat 2 casserole dishes with olive oil spray. In dish 1 combine red pepper, Anaheim and cherry tomatoes. In dish 2 combine onion and fennel. Spray vegetables with a light coating of olive oil spray and then sprinkle salt and pepper. Put both dishes in oven to broil for about 4-5 minutes then bring them out and mix around, and then back in for another 5 minutes.
3. Combine ALL vegetables and pasta into one bowl and pour the sauce from the vegetable plans on top. Add pasta water and combine all ingredients. Top with 1/4 cup of parmesan and stir once more.
4. To serve, top the dish with a sprinkle of parmesan and a sprinkle of basil leaves
In good times, with good friends, and good food,
Tricia and JB