Here’s a light, yet filling dish that is also quick and easy! Using a thin pasta like capellini or angel hair really speeds up the cooking time. You could also use spaghetti noodles of even a wide noodle like fettucine, but adjust the pasta cooking time accordingly. The veg only takes about 10 minutes, well..12 if you count chopping time. Also realize that if you opt for roasted red bell, and you don’t already have some roasted..this will increase the cooking time. I like to roast a couple on the weekend, then store them in an airtight container for use in sandwiches or entrées like this within the first few days of the week. So this would make an excellent healthy, yet quick weeknight dinner. This recipe serves about 4. A side spinach salad would round this out nicely!
1 box Capellini or Angel hair pasta (you can also use a GF pasta)
1 large head broccoli, cut into florets
2 red bell peppers, diced – either roasted or raw
2-4 cloves garlic, minced
1/2 C chopped pecans
2-3 TBSP Extra-virgin olive oil, plus 4 tsp more for drizzling
optional herbs: oregano, basil, marjoram, thyme – about 1 tsp per herb
1. Cook pasta according to package directions – capellini only takes about 4 minutes once the water is boiling, so get the water started before chopping the veg then add the noodles to the water when you add the broccoli to the other veg. Warm olive oil in a non-stick skillet over medium-high heat. Add garlic, red bell pepper, and pecans. Saute until garlic begins to soften, about 5 minutes.
2. Add the broccoli (and any herbs you might like) to skillet and cook an additional 5 minutes.
3. Divide pasta into 4 bowls, top with veggie saute. Salt and pepper to taste, drizzle (about 1 tsp per bowl) with extra olive oil, and enjoy!
*You could also add in some diced onion (yellow or red), if you’re crazy for onions..I just didn’t have any on hand when I made this, and it tasted just fine without them.