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Categories:Viewed: 91 - Published at: 8 years ago
Ingredients
- 3 red peppers
- 1 lb. spaghetti (can be whole wheat if you want to feel more virtuous)
- 1 c. freshly shredded or grated Parmesan
- 2 medium baking potatoes (also can use Yukon gold or baby potatoes)
- 1 handful watercress or Italian parsley
- 6 tablespoons olive oil
- Salt to taste
Method
- Begin by roasting red peppers. The easiest way to do this is to slice thinly (after removing seeds and stem) and place on cookie sheet. Drizzle with about a tablespoon of olive oil, salt to taste (sea salt is nice) and roast at 450 for 15-20 minutes, until peppers are soft and with some charring along edges.
- While peppers are roasting, peel and cube potatoes (about 1"
- cubes) and place in rapidly boiling salted water for 5-8 minutes until soft but still holding their shape. In another pot, cook spaghetti adding 1 tablespoon of the olive oil to the water.
- Combine peppers, potatoes and pasta in a bowl, adding the remaining 4 tablespoons of olive oil and parmesan. Transfer to pasta bowls. Cut watercress or parsley (chiffonade or just using a scissors directly to the herbs) and sprinkle on top.
