|1 pkg (375 g)||CATELLI® HEALTHY HARVEST® Whole Wheat Spaghetti|
|1/2 cup (125 ml)||extra virgin olive oil|
|1 tsp (5 ml)||hot chili pepper flakes|
|2||sprigs fresh rosemary, coarsely chopped|
|1||each green, red and yellow sweet peppers, thinly sliced|
|4||cloves garlic, minced|
|3 tbsp (45 ml)||lemon juice|
|1 tsp (5 ml)||lemon zest|
|To taste||salt and black pepper|
|To taste||shaved Parmesan cheese (optional)|
Prepare spaghetti according to package directions.
Heat oil in a small, heavy saucepan set over low heat. Add chili flakes and rosemary. Cook for 15 minutes. Strain and discard solids. Reheat oil in a large skillet set over medium-high heat. Add sweet peppers; sauté for 5 minutes or until sweet pepper are tender but still bright.
Add hot spaghetti, garlic, lemon juice and zest to sweet pepper mixture; toss to combine. Season to taste with salt and black pepper. Garnish with shaved Parmesan (if using).
Discover our flavourful Rainbow Pepper Spaghetti. Made with a handful of fresh and healthy ingredients, it's tasty twist others will love.
|Tip||Shortcut this recipe by using a prepared, spicy olive oil.|