Yellow Pepper Pasta
by Toscana Saporita
¼ cup extra virgin olive oil
1 cups diced onion
1 -2 yellow bell peppers, cleaned of all seeds and pulp sliced very thinly
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh thyme or half that of dried
250g pasta, or any pasta that holds sauce well such as Fusilli
1 cup freshly grated Parmesan cheese, plus more to sprinkle over the finished dish
Great vegetables & you can fine tune your vegbox to suit. Eating more seasonally & organic, so much better for the environment. Weekly newsletter helps understand organic farming & I’m happy supporting a local farmer.
— Nancy, Bradwell on Sea
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