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Angel Hair Pasta with Spring Vegetable and Red Pepper Tomato Sauce

  • 6servings
  • 35minutes

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Source: www.recipegirl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. RED PEPPER- TOMATO SAUCE:

  2. 3 tablespoons olive oil

  3. 1 medium onion, finely chopped

  4. 4 large (or 5 medium) red bell peppers, seeded and thinly sliced

  5. 2 large tomatoes, peeled, seeded and finely chopped

  6. 1/2 canned chipotle chile in adobo sauce, coarsely chopped (add a whole one for more spice)

  7. 1 bunch fresh basil, coarsely chopped

  8. salt and freshly ground black pepper

  9. PASTA:

  10. 1 pound thin asparagus, trimmed and cut into 1 1/2-inch lengths

  11. 1 1/2 cups frozen petite peas

  12. 1 recipe red pepper tomato sauce (above)

  13. 1 large peeled yellow bell pepper, cut into 1/4-inch-wide strips

  14. 1 pound dried angel hair pasta

  15. 1 tablespoon finely chopped parsley (we used Italian flat-leaf)

  16. 1/2 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Prepare sauce: In a large non-aluminum saucepan, heat the olive oil over medium heat. Add onion and sauté for 3 to 5 minutes, or until softened.

  2. Add bell peppers, tomatoes, chile, and basil, cover partially, and cook over medium-low heat for about 20 minutes, or until softened. Remove from heat.

  3. Purée the vegetables in a food processor fitted with the metal blade for about 1 minute- until the mixture is smooth with some texture remaining. Add the salt and pepper. Taste for seasoning.

  4. Prepare pasta: Fill saucepan with water and bring to a boil over high heat. Place the asparagus pieces in a kitchen strainer basket with a handle, lower into the boiling water, and cook for 2 to 3 minutes, or until crisp-tender. Immediately transfer the asparagus to a bowl of ice water. Repeat the method to blanch the peas. Drain well.

  5. Bring a large pot of salted water to boil. Add the pasta and cook for 3 to 4 minutes, or until al dente.

  6. Meanwhile, place the sauce in a saucepan over medium heat and bring to a simmer. Add the asparagus, peas and yellow pepper and heat just until sauce is hot and the vegetables are warmed through.

  7. Drain the pasta well and place in a serving bowl. Scoop out and reserve 1/4 cup of the sauce and add the remaining sauce to the pasta. Toss to coat. Spoon the reserved sauce on top and sprinkle with the parsley and Parmesan cheese. Serve immediately.

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