1 pound Wheat Pasta
1/2 cup extra virgin olive oil
3 cloves garlic, minced
2 yellow peppers, thinly sliced
1 pint grape tomatoes
1 red onion, thinly sliced
2 cups fresh spinach
2 tablespoons fresh herbs; basil, thyme, rosemary chopped
2 lemons, 1 zested and 1 thinly sliced for garnish
parmesan cheese to taste
salt and pepper to taste
Fill a large pot with water and 1 tablespoon of salt, and bring to a boil.
Add all of the pasta and cook until al dente, or slightly firm.
Drain and set aside.
In a large skillet on medium heat add extra virgin olive oil and garlic.
Allow to simmer until garlic starts to sizzle.
Add tomatoes, peppers, onion and toss lightly.
Once tomatoes have begun to soften add fresh herbs and lemon zest.
Toss once or twice to mix in the herbs and add pasta.
Begin to stir the pasta into the sauce and slowly add spinach.
Once everything is evenly coated remove from heat and serve.
Garnish with lemon slices and parmesan cheese.
Serves: up to 4
Presented by: Bella Luna
Date: August 2, 2013