Spaghetti with Basil Roasted Red Peppers in a Yellow Tomato Sauce 342

To learn how to make Spaghetti with Basil Roasted Red Peppers in a Yellow Tomato Sauce Show Number 342 Click the Subscribe button and then click here for the recipe. #TheDiabeticDietShow #Italtian Spaghetti with Fresh Basil and a Roasted Red Peppers with Yellow Tomato Sauce 342 Tomato And Basil Pasta Recipe Spaghetti with Fresh Tomato Sauce This tomato and basil pasta is perfect for those quick weekday dinners. It's vegetarian and can easily be made vegan. While some historians believe pasta originated in Italy, most are convinced Marco Polo actually brought it back from his epic voyage to China. The earliest known pasta was made from rice flour and was common in the east. In Italy, pasta was made from hard wheat and shaped into long strands.—bringing this ancient food much closer to modern-day spaghetti. However, the earliest Italian version was likely a bit closer to vermicelli. Spaghetti comes from the word Spago, which translates in English to “string,” or “twine.” In Italy, spaghetti (like all pasta) is generally cooked just to al dente (which means “to the tooth.”) to create a slightly chewy texture, rather than an overly soft consistency. INGREDIENTS Fresh Basil Fettuccine & Yellow Tomato Sauce with Roasted Red Peppers 1 14-Oz Can Whole Peeled Yellow Tomatoes ½ lb Fresh Basil Fettuccine Pasta (Previously Frozen) 2 cloves Garlic 1 Zucchini 1 Tbsp Capers 1 oz Butter ¼ cup Grated Parmesan Cheese 1 oz Sliced Roasted Red Peppers ¼ cup Cream ¼ tsp Crushed Red Pepper Flakes 1 tsp Whole Dried Oregano INSTRUCTIONS Prepare the ingredients 1. Prepare the ingredients Remove the pasta from the refrigerator to bring it to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Quarter the zucchini lengthwise then cut crosswise into 1/2-inch pieces. Roughly chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands. Cook the zucchini 2. Cook the zucchini In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Make the sauce 3. Make the sauce To the pan of cooked zucchini, add the chopped peppers, crushed tomatoes (carefully, as the liquid may splatter), oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until slightly thickened. Turn off the heat. Cook the pasta 4. Cook the pasta Meanwhile, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly, and return to the pot. Finish & serve your dish 5. Finish & serve your dish To the pot of cooked pasta, add the sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and thoroughly combined. Turn off the heat and stir in the cream until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!