NO Meat Dishes
14-Minute Meal: with Red Fresno Chili s Pasta Primavera
Ingredients
Yields: Serves 4-6
Preparation. Bring a pot of water to a boil for the pasta. Once boiling, add salt and pasta.
Heat olive oil, about 4 turns of the pan, over medium heat. Finely chop or thinly slice Fresno chili pepper and add it to oil. Grate garlic
with a handheld grater into oil and stir. Finely chop or fine dice zucchini and add to the pan. Peel and fine chop carrot, seed and fine chop
pepper, chop whites of onions; adding each vegetable to the pan as you work. Stir and season the vegetables with salt and pepper, and
raise heat a bit. Cook 5 minutes, stir in tomatoes, basil, greens of scallions, bring to a bubble, reduce heat and simmer 5-6 minutes
more as pasta cooks.
Cook pasta to al dente (Cooked so as to be still firm when bitten), reserve 1 cup starchy cooking water, drain and toss pasta with sauce.
Add a little water if necessary to thin sauce. Adjust salt and pepper to taste, transfer to a serving bowl and garnish with cheese and herbs.
Ingredients
- 1 pound whole wheat pasta
- 1/4 cup Extra Virgin Olive Oil
- 1 red Fresno chili pepper, finely chopped or thinly sliced with our seeds
- 4 cloves garlic, grated
- 1 small, firm zucchini
- 1 small carrot
- 1 small red bell pepper
- 1 small bunch spring onions
- 1 15-ounce can diced Italian tomatoes
- 6-ounce Jack cheese grated
- A handful basil leaves, finely chopped
- A small handful mint leaves, finely chopped
- A small handful parsley, finely chopped
- Salt & pepper to taste
Yields: Serves 4-6
Preparation. Bring a pot of water to a boil for the pasta. Once boiling, add salt and pasta.
Heat olive oil, about 4 turns of the pan, over medium heat. Finely chop or thinly slice Fresno chili pepper and add it to oil. Grate garlic
with a handheld grater into oil and stir. Finely chop or fine dice zucchini and add to the pan. Peel and fine chop carrot, seed and fine chop
pepper, chop whites of onions; adding each vegetable to the pan as you work. Stir and season the vegetables with salt and pepper, and
raise heat a bit. Cook 5 minutes, stir in tomatoes, basil, greens of scallions, bring to a bubble, reduce heat and simmer 5-6 minutes
more as pasta cooks.
Cook pasta to al dente (Cooked so as to be still firm when bitten), reserve 1 cup starchy cooking water, drain and toss pasta with sauce.
Add a little water if necessary to thin sauce. Adjust salt and pepper to taste, transfer to a serving bowl and garnish with cheese and herbs.