Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon butter
3 cloves garlic, chopped
1 cup chopped red onions
3 sweet red peppers, seeded,chopped
1 1/3 cups vegetable stock
salt
fresh ground pepper
3/4 lb spaghetti or 3/4 lb spaghettini
1/2 cup chpped fresh basil or 1/2 cup parsley, plus extra for garnish
1 large lemons, grated zest of
freshly grated parmesan cheese
Directions:
Heat oil and butter in large nonstick skillet over medium high heat.
Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
Add stock, salt and pepper.
Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
Cook pasta in large pot of boiling salted water until al dente.
Drain well and add to sauce in skillet.
Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
Transfer to large serving bowl and sprinkle with lemon zest.
Serve with cheese and pass the peppermill.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.