CSA member shared this recipe, adapted from one she found online, for a pasta dish that makes use of abundant summer peppers and greens. Any of the cooking greens could be used in this recipe, such as arugula, Swiss chard, spinach, or spicy mustard greens; you could also roast your own CSA garlic if you have it on hand!
Spaghetti and Bell Peppers on a Bed of Greens
- 1 lb spaghetti
- 1.4 lb pancetta or bacon cut into matchsticks
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 tsp roasted garlic
- 2 tsp Marinara sauce
- 1/4 cup vegetable broth
- Handful fresh greens
Cook spaghetti according to package.
Heat pan to medium heat and fry pancetta until just crisp. Remove from pan and drain on paper towel. Drain excess fat from pan, leaving about 2tsp.
Saute red and green bell peppers for 4 minutes. Add roasted garlic and Marinara sauce and cook until peppers are tender-crisp.
Pour in vegetable broth and add cooked spaghetti and pancetta. Toss together and cook until pasta is evenly heated and stock is absorbed.
Spread onto a bed of greens and enjoy!