Rainbow Spaghetti Aglio E Olio
Ingredients
- 2 bell peppers
- about 2 cups Swiss chard (rainbow variety)
- 2 cups steamed broccoli
- 5 garlic cloves
- 1/4 cup olive oil, plus more for drizzling
- salt and freshly ground black pepper
- 1 lb long strand pasta
- crushed red pepper flakes, as needed
- vegan feta, crumbled, as needed (optional)
Preparation
Heat 1/4 cup oil in a large heavy wok over medium heat. Cook garlic, stirring occasionally, until sizzling, about a minute.
Season with black pepper and stir in the peppers and cook for 3-4 minutes.
Meanwhile, cook pasta, stirring occasionally, until al dente.
Add the Swiss chard to the peppers and sprinkle the crushed red pepper.
Using tongs, add pasta to the peppers and Swiss chard in the wok, stir in the broccoli and splash in about 1/2 cup pasta water.
Cook, tossing until sauce lightly coats pasta, about 2 minutes.
Serve pasta topped with vegan feta, if using.
Tips
Swap the Swiss chard for spinach or kale if preferred or available.
