Saturday, March 15, 2014

Parmesan Garlic Spaghetti Olio With Red & Green Peppers

I make one pasta dish a week and it's usually a variation of Spaghetti Olio. In Italian, Olio means oil. So this spaghetti dish is oil based, simple, and versatile. You can't go wrong with an olive oil and garlic base - and then whatever else you want to to flavor the dish. What's fantastic about it is that my whole family loves it. Our picky toddler can devour this in massive amounts. It is a winner and it's soooo easy to make.

Parmesan Garlic Spaghetti Olio 
With Red & Green Peppers
By Elle A
Serving Size: 4
Total Time:  35 minutes
4 Garlic Cloves
1/2 Large Chopped Onion
1/2 Large Red Pepper Chopped
1/2 Large Green Pepper Chopped
10 Cherry Tomatoes Quartered
2 tbsp ghee or butter
1 Box of Spaghetti
1/2 cup Olive Oil
3/4 cup Water
2 tbsp Garlic Powder
3 tbsp Parmesan Cheese
Salt & Pepper
6 Strips Turkey Bacon Chopped

  1. Saute garlic in a large pot with 2 tbsp ghee or butter until golden. Add the chopped onions and cook for 5 minutes on medium heat. 
  2. Add the red pepper and green pepper and cook for 5 minutes. Stir occasionally. Set it low heat for another 5 minutes. Continue stirring. Add salt and pepper as desired and then set aside. 
  3. Cook spaghetti according to package directions. 
  4. Cook turkey bacon strips according to package directions and set aside. Chop once cooled.
  5. In a large mixing bowl, mix together 1/2 cup olive oil, 3/4 cup water, 2 tbsp garlic powder, and 3 tbsp Parmesan Cheese. Add Salt and pepper to taste. Mix.
  6. Add the cooked garlic, onions, and the red and green pepper. Mix.
  7. Add more salt, pepper, garlic powder and Parmesan cheese to taste. Mix.
  8. Mix in or top with cherry tomatoes.
* To make this diabetic friendly, use Dreamfields Spaghetti
* Substitute tomatoes with chopped sun dried tomatoes for a different taste
* For a kick, sprinkle crushed red peppers
* Omit turkey bacon to make it vegetarian
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