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Pepper Parmesan Pasta

Sometimes, the simplest meals are the best. We have a Latino market across the street where we can get two heavy bags of fresh produce for $10. With fresh ingredients, it’s easy to make a delicious meal. Like this pepper parmesan pasta…

You can substitute whatever fresh veggies you like. This time I used orange bell pepper and mushrooms. Sometimes I’ll throw in frozen peas as well. For lots of color, use red, yellow and green bell peppers.

Safeway had a sundried tomato spread on the discontinued shelf for $.49 a jar, so we got two! If you don’t have a spread, substitute sun dried tomatoes packed in oil, and saute them first omitting the olive oil.

I served this with some storebought sourdough bread and olive oil and vinegar. The whole meal took 10 minutes to make and cost us about $2 each serving.

Pepper Parmesan Pasta
1 small handful spaghetti noodles
2 TBS olive oil (eyeball it)
1 clove minced garlic
1/2 orange bell pepper chopped
5 white mushrooms (washed, stems removed, sliced)
2 TBS sundried tomato spread
1/4 cup freshly shredded italian cheese blend (or parmesan)

Bring a large pot of water to a boil. Break spaghetti in half (if desired) and cook according to package directions.

Meanwhile in a frying pan, heat oil over medium high. Add garlic and saute about 20 seconds, add pepper and mushrooms. Saute for 3-5 minutes or until peppers are tender. Add tomato spread and mix well.

When pasta is ready, drain and then add to frying pan. (turn off burner) Mix the noodles well with the vegetables to make sure they’re coated in the oil. Sprinkle on cheese and give one final mix.

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.

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