I probably eat four to five whole bell peppers a week on average, at least. That’s not counting any that are eaten while dining out or while making a meal at home.
At least once a week, I make a batch of roasted peppers. I put them in a container, let them steam and then take them out, peel their skins off and slice them into bite-size pieces. I dip them in hummus, I salt and pepper them, I put mustard on them, I wrap them with turkey slices. Any way possible, I’ll have them.
Long story short, I’m so obsessed with bell peppers that I can’t believe it’s taken me this long to post up a recipe. Time just flies when you’re having fun, don’t it?
Roasted red pepper sauce is among the classics when it comes to pasta dishes. It’s light and healthy. The seemingly bland flavors of the bell peppers are transformed once roasted and the robust taste is incredible.
The butternut squash noodles soften when roasted and make that beautiful light consistency. The heartiness of the chicken is the perfection addition to this pasta.
Chopped parsley goes a long way here, finishing up the dish and adding that additional freshness to this winter pasta.
Honestly, while I’m looking forward to zucchinis being back in season (I’m counting down the days to summer, can you tell?), I’m going to miss my winter veggies. I’ve been having fun with butternut squash, beets and sweet potatoes. Later this week, I’m bringing you some turnips, too.
Who am I kidding? I can’t wait for the zucchinis!
Are you enjoying your winter spiralizing? What have you tried?