Updated: Jan 30
An amazingly easy, absolutely delicious meal. For another quick and easy pasta dish, click green link.
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Wash and core your pepper. Place it into a baking pan and place into a preheated 350 degree oven. Allow to roast until it's very soft. Take out of oven and allow to cool. Peel skin off cooled pepper and chop pepper into small pieces. (see above video)
Wash your spinach and steam until wilted. If you don't have a steamer pot, put it into a little bit of water and stir as you let it cook. (see video)
Drain your spinach and squeeze out excess water. If you have cheesecloth, it works well. If you don't, use a strainer and squeeze water out of handfuls of spinach. Chop spinach into small pieces. (see video)
Set aside chopped spinach and pepper for later. This will be added into the dish once the rest of the ingredients are ready.
Prepare your spaghetti. (I use Tinkyada organic, gluten free brown rice.) I like to break mine in half. I don't like really long strands. Put a pot of cold water up to boil and salt generously. When the water is boiling, place in your spaghetti and stir so it doesn't stick. I like mine al dente. (see video)
Chop your onions and garlic and add to a pan coated with olive oil and melted butter. Salt to taste and cook on medium heat until tender. Add in the peppers and spinach and be sure to add the juice from the peppers. There's a lot of flavor from the pepper juice. Stir together until combined well and all ingredients are hot.
When spaghetti is done, remove from pot. I scooped mine out and put it into a bowl. If you want to use a colander, then take about three large ladlefuls of starchy water from the pot the spaghetti was cooked in and put it into a bowl to use later. Add the spaghetti to the pan with the vegetables. Stir together well. Add in the starchy water. (see video)
Transfer dish into a serving bowl. Top with parmesan cheese. Serve and enjoy!
Gluten free spaghetti (I love Tinkyada organic brown rice)