This makes a nice light dinner for two. Light and lemony in flavor, lovely with a mixed salad and whole grain bread.
Serving Size: 2
Ingredients:
- 200 grams fusilli (spiral) pasta
- 1 can artichoke hearts
- 1 large sweet red bell pepper
- chives
- 1/2 cup soy cream or soy yogurt
- 1 Tbs. olive oil
- 1 lemon zest and juice
- salt and lemon pepper
- Tabasco
- chives
Directions:
- Bring a pot of lightly salted water to boil and cook the pasta.
- Slice the bell pepper into fine strips.
- Heat the olive oil and lightly saute the paprika just enough to soften.
- Remove the peppers from the pan.
- Add the soy cream or yogurt to the remaining oil, gently warm, add the lemon juice and most of the zest (reserve a bit of zest as garnish).
- Cut the artichokes into quarters.
- Finely cut the chives into fine pieces.
- Add most of the chives to the sauce reserving some for garnish.
- When the pasta is cooked, drain the water.
- Pour the sauce over the pasta and mix well.
- Add the pepper pieces, and the artichokes mix well.
- Serve garnished sprinkled with chives and lemon zest.
on Aug 9th, 2008 at 10:20 am
If this tastes as good as it looks I am sure I will have a winner - one questions though - could I use jarred roasted or fried peppers? I have these piquillo peppers that I love but can’t get them fresh.
on Aug 10th, 2008 at 5:48 pm
nice! and a bit of a different approach to pasta, I’ll have to try it!