If you are looking for a crunchy, light, and fresh pasta recipe, you should try this very easy recipe. These pastas are very good when they are spicy, but it is not essential, you can do without them. This recipe should be done quickly, as all the beauty and the taste of the dish is brought by the crunchy peppers, the acidity of the lemon fillet at the end, and the freshness of the parsley.
Ingredients
1 red bell pepper
1/2 red onion
1 clove garlic
1 bunch of parsley
1/2 lemon
Feta cheese
(Crushed Italian dry chili)
Spaghetti
Instructions
Cut the pepper and onion into brunoise (small dice)
Chop garlic & chop parsley
Start cooking your spaghetti
Fry in a pan, with a nice drizzle of olive oil, garlic, and onion
When the onions are translucent (after about a minute and a half) add the peppers
Add the chilies and parsley
Wait until it sticks to the pan and deglaze with the pasta water.
Toss the pasta in the pan before the mixture becomes too soft
Put your pasta in a dish
Crumble the feta cheese on the plate, add a handful of fresh parsley and a dash of lemon juice
Season and then serve!
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