Fusilli pasta with artichokes and peppers

 Print This Post | This page as PDF

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:

1. Bring a pot of lightly salted water to boil and cook the pasta.
2. Slice the bell pepper into fine strips.
3. Heat the olive oil and lightly saute the paprika just enough to soften.
4. Remove the peppers from the pan.
5. 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).
6. Cut the artichokes into quarters.
7. Finely cut the chives into fine pieces.
8. Add most of the chives to the sauce reserving some for garnish.
9. When the pasta is cooked, drain the water.
10. Pour the sauce over the pasta and mix well.
11. Add the pepper pieces, and the artichokes mix well.
12. Serve garnished sprinkled with chives and lemon zest.

This entry was posted on Friday, August 8th, 2008 at 7:59 pm and is filed under Artichoke, Bell Pepper, Main Dishes, Pasta. You can follow any responses to this entry through the RSS 2.0 feed.

This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.