This is perfect for a summer supper or anytime.
1 pkg. thin pasta regular, or whole wheat or gluten free)
1 c. each: chopped: pitted olives, chopped tomatoes (cherry or Roma), chopped bell pepper, chopped onions
1 c. each: chopped: pitted olives, chopped tomatoes (cherry or Roma), chopped bell pepper, chopped onions
1/3 c. dry vermouth
1/4 c sliced green onions
2 - 3 T. oil
1 tsp. each: parsley, oregano, basil (dried or fresh)
1/4 tsp. each: black pepper, salt
Cook pasta according to directions.
Peel, rinse, chop Onions and garlic and place in a clean bowl.
Seed, rinse, chop peppers, add to onions.
Rinse, cut ends from chop green onions, add to onion bowl
Zest and cut lemon in half.
Rinse, chop tomatoes, add to onion bowl.
Preheat skillet over medium high heat. Lower heat to medium, add oil.
Combine: vegetables, olives, herbs, garlic, salt, pepper, lemon zest.
Squeeze some lemon over vegetables.
Cook for 5- 6 minutes.
Carefully add vermouth, cook for a couple of minutes more.
Serve over your favorite pasta.
Serves 4
This post first appeared on Cooking With Heideâ„¢/Cooking With Heidiâ„¢, please read the originial post: here
