Lemony Linguine with Bell Pepper

 

 This recipe is entirely my own creation based on things I had a lot of and needed to use up.  It turned out to be delicious and rather nutritious.  I served the linguine with some homemade garlic bread.   I think that the sweetness of the bell peppers is contrasted nicely with the lemon's tartness.  I really loved the lightness of the linguine, but I think I would have liked angel hair pasta even better.  I loved this one, so I knew I had to post it here.

My Hint:

Make sure that you read how long your desired pasta is supposed to cook.  Different brands and kinds (linguine takes longer than angel hair, etc) take different times to cook.  My linguine said 7 minutes, but that doesn't mean yours will. 

Here's My Recipe:

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Ingredients:

• 8 oz dried linguine
• 3 medium to large bell peppers (I used one each of red, orange and yellow), seeded and ribbed, cut in 1-inch chunks
• 1/2 red onion cut in large chunks
• 4 large cloves garlic, minced
• Juice of 2 average size lemons
• 3 TB olive oil
• Sea salt and cracked black pepper to taste
• (optional) 1/2 cup parmesan or vegan equivalent

Method:

1. Put a large pot of water on to boil. Add a tsp. or so of salt.
2. Using a 12-inch skillet, pour about 2 Tb oil in and heat until shimmering on medium heat. 
3. Add pasta to boiling water and stir occasionally so it doesn't stick together or to the bottom.
4. Add peppers to skillet and stir occasionally, about 4 minutes.
5. Add in onion, stirring about 6 more minutes, or until peppers softened and onions translucent.
6. Add in garlic and stir, 1-2 minutes. 
7. Add lemon juice and take off of the heat.
8. Drain pasta (it is okay if it has a touch of water left on it).
9. Add past to the skillet and use tongs to gently toss and combine. 
10. If the pasta is a touch too dry, add the rest of the oil and continue tossing.
11. Add the salt and pepper to your own taste. 
12. Add about 2/3 of the parmesan cheese and toss more.
13. Serve it up!

I put the rest of the cheese in a bowl and used it to top our individual servings.  I hope you enjoy it as much as I did!
February 7, 2010 Edit: This recipe was not good left overnight in the fridge.  It turned too oily when re-heated.  I'm not sure how to change that.  However, my mom said she added Italian dressing and parmesan to the leftovers and ate cold, like a pasta salad and she loved that.  I just wanted to let everyone know that!