Get some salted water boiling in your pot and throw in your pasta. Make sure your pot is big enough for your pasta to move around freely. Otherwise it will end up in one big lump, and that is gross.
Free range pasta!
Dice up some peppers and onions.
Heat some olive oil in a pan and throw in your onion.
After your onion is cooked for a few minutes, throw in your peppers.
Sautee those for a few minutes, then add your peas and garlic to the pan.
So pretty huh?
Season with salt, pepper, and red chile flakes. Careful with those flakes & start with a pinch. Things can go from zero to crazy spicy in seconds.
Sometimes less is more,
…but not when it comes to diamonds.
Sautee the veggies for a few minutes then squeeze some tomato paste into the pan,
…then grab your chicken or vegetable broth, pour it into your pan, and scrape the bottom to get all the good stuff off.
This is called deglazing, but you do not have to call it that. You can call it scraping if you want.
After your veggies have simmered in the broth for 5 or so minutes, combine the pasta and the veggies.
…and don’t leave any of those good bits behind.
Add a handful of parmesan cheese,
…and give it a good stir.
Look at that! A yummy, hearty dinner in a flash. Enjoy!
- 1 box of penne pasta
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 onion diced
- 1 cup of frozen peas
- 1 tbl spoon of garlic
- 1 cup of chicken or vegetable broth
- 1 teaspoon of tomato paste
- Olive oil
- sea salt, pepper, red chile flakes, to taste