Rainbow Spaghetti Aglio E Olio
Ingredients
- 2 bell peppers, cut into thin strips (I used orange and red)
- Swiss chard (I used rainbow variety), about 2 cups, finely chopped
- 2 cups steamed broccoli
- 5 garlic cloves, minced
- 1/4 cup olive oil, plus more for drizzling
- Freshly ground black pepper and salt
- 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, then 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 the sauce lightly coats the pasta, about 2 minutes.
Serve the pasta topped with vegan feta, if using.
Tips
You can swap Swiss chard for spinach or kale if preferred.
