If you’re trying to sneak more veggies into your children’s diet, pasta is always a good place to start – consider sautéing mushrooms with the peppers or throwing in baby spinach or arugula at the very end.
Yield: 4 servings
Bring six quarts of salted water to a boil. Cook spaghetti until al dente. Strain spaghetti, reserving 1 cup of cooking water.
Add oil to a large sauté pan on medium-low heat. Add peppers, and season with salt and pepper. Cover and cook, stirring occasionally, until very soft, about 15 minutes.
If you’re trying to sneak more veggies into your children’s diet, pasta is always a good place to start – consider sautéing mushrooms with the peppers or throwing in baby spinach or arugula at the very end.
Yield: 4 servings
Bring six quarts of salted water to a boil. Cook spaghetti until al dente. Strain spaghetti, reserving 1 cup of cooking water.
Add oil to a large sauté pan on medium-low heat. Add peppers, and season with salt and pepper. Cover and cook, stirring occasionally, until very soft, about 15 minutes.
Add butter and garlic, and cook for 2 minutes. Add 1/2 cup pasta water, lemon juice, parsley, and spaghetti. Mix pasta well, adding remaining pasta water if necessary, and serve.
