Artisan Pasta with Sun-Dried Tomatoes, Lemon and Red Bell Peppers
Artisan Pasta with Sun-Dried Tomatoes, Lemon and Red Bell Peppers
½ lb. artisan pasta (I used spinach garlic fettuccine)
4 small cloves garlic, minced
1/3 cup sun-dried tomatoes, covered with boiling water to reconstitute, cut into strips
½ cup diced red bell pepper, 2tbsp reserved for garnish
1 lemon, zested and juiced
¼ cup olive oil
Red pepper flakes, to taste
Boil water for pasta. Salt heavily and add pasta. Cook until al dente.
Meanwhile, heat olive oil in a large sauté pan. Add garlic and sauté briefly, until fragrant. Add red pepper flakes, and warm. Add bell peppers and sun-dried tomatoes and sauté for a minute or two. Sprinkle with salt and pepper to taste. Add lemon juice and zest. Check for salt.
Drain pasta, reserving about ¼ cup of the cooking water. Add the pasta directly to the sauté pan with the sauce, adding the reserved liquid if the pasta is dry. Serve immediately.