No Cook Sweet Pepper Sauce Pasta Recipe
Ingredients
| Garlic | 2 Clove (5gm), finely chopped | |
| Onions | 2 Large, chopped | |
| 2 sweet red, yellow, or green peppers, diced | ||
| Zucchini | 1 Large, diced | |
| Celery stalks | 3 , diced | |
| Carrots | 2 , diced | |
| Olive oil | 2 Tablespoon | |
| 2 tablespoons balsamic or red wine vinegar | ||
| 2 tablespoons each chopped fresh basil and parsley | ||
| Spaghetti | 1 pound | |
| Parmesan cheese | 3 Tablespoon, grated | |
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
GETTING READY
1. ln a large mixing bowl, combine garlic and all the vegetables.
2. Add oil, vinegar, salt, and pepper. Toss the ingredients to coat well with the dressing.
3. Cover bowl with cling film and refrigerate. Allow to marinate for 2 hours.
MAKING
4. Remove mixture from refrigerator and stir in herbs.
5. Allow vegetables to come to room temperature.
6. In the mean time, boil spaghetti in salted water until cooked al dente or tender-crisp.
7. Drain in a colander and transfer to a bowl.
8. Sprinkle the cheese over the spaghetti and toss well.
SERVING
9. Divide the warm pasta into individual pasta plates
10. Spoon the marinated pepper and vegetable sauce over each serving
11. Serve while spaghetti is warm.
1. ln a large mixing bowl, combine garlic and all the vegetables.
2. Add oil, vinegar, salt, and pepper. Toss the ingredients to coat well with the dressing.
3. Cover bowl with cling film and refrigerate. Allow to marinate for 2 hours.
MAKING
4. Remove mixture from refrigerator and stir in herbs.
5. Allow vegetables to come to room temperature.
6. In the mean time, boil spaghetti in salted water until cooked al dente or tender-crisp.
7. Drain in a colander and transfer to a bowl.
8. Sprinkle the cheese over the spaghetti and toss well.
SERVING
9. Divide the warm pasta into individual pasta plates
10. Spoon the marinated pepper and vegetable sauce over each serving
11. Serve while spaghetti is warm.
Chef
