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Rainbow Spaghetti Aglio e Olio
Recipe:
INGREDIENTS
2 bell peppers, cut into thin strips (I used orange and red)
Swiss chard (I used rainbow variety), about 2 cups, finely chopped
2 cups steamed broccoli
5 garlic cloves, minced
¼ cup olive oil, plus more for drizzling
Freshly ground black pepper salt
1 lbs of long strand pasta
Crushed red pepper flakes, as needed
Vegan feta, crumbled, as needed (optional)
STEPS
Heat ¼ cup oil in a large heavy wok over medium. Cook garlic, stirring occasionally, until sizzling, about a minute.
Season with black pepper & stir in the peppers and cook for 3-4 minutes
Meanwhile, cook pasta, stirring occasionally, until al dente
Add the Swiss chard to the peppers and sprinkle the crushed red pepper
Using tongs, add pasta to the peppers & Swiss chard in the wok, stir in the broccoli & splash in about 1/2 cup pasta water.
Cook, tossing until sauce lightly coats pasta, about 2 minutes.
Serve pasta topped with vegan feta, if using.
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