← All recipes

Pasta With Sweet And Hot Peppers, Beans, Lemon And Olives

Pasta With Sweet And Hot Peppers, Beans, Lemon And Olives is an eat-lf mailing list pasta vegetarian recipe made with Eggless Vegetable Flavored Pasta, Low Sodium Vegetable Bouillon, Garlic, Sweet Onions, and Red And Green Bell Peppers. Serves 2. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 oz
• 2 cup
• 2
• 1/4 cup
• 1 1/3 cup
• 2 tbsp
• 1 cup
• 30 g
• 1/4 tsp
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 3
• 3 tsp

Method (preview)

1. 1

   (*) PASTA: eg.

2. 2

   PastaZesta: Spinach and nutmeg flavored fettuccini or other spaghetti.

3. 3

   Cook the pasta in a big pot of water and drain, reserving 2 cups of the cooking liquid.

4. 4

   Dissolve 2 teaspoons vegetable base (bouillon) in the pasta water.

5. 5

   Heat a wok and add the garlic, onion, and raw peppers to the dry pan; add 1/4 cup of the broth and cook until soft (about 3 minutes).

6. 6

   Add chopped Anaheims (or jalapenos), cooked beans, chopped olives, lemon zest to taste and lemon juice.

7. 7

   Add all but 1/4 cup of the broth and heat through.

8. 8

   Dissolved the cornstarch with the remaining 1/4 cup of broth and add to the wok; heat; stir to combine and thicken.

9. 9

   Adjust seasoning with salt, pepper, small amount of basil and olive oil, as desired.

10. 10

    Add the cooked pasta to the pan and toss to blend.

11. 11

    Serve hot with crusty bread or roll, and feta (if desired).

12. 12

    HALF: 601 cals, 8.4 g fat, 10.5%

13. 13

    THIRD: 401 cals, 5.6 g fat, 10.6%