Pepper Pasta

The cooked tomatoes along with fresh lemon and pasta water make a refreshing light coating for the pasta.  This dish is great hot and just as good cold the next day for lunch.


16 oz. pkg. 100% whole wheat gobetti pasta
1 large yellow onion, thinly sliced
1 red pepper thinly sliced
1 yellow pepper thinly sliced
1 orange pepper thinly sliced
1 cup julienned carrot
4 cups grape tomatoes, halved
White cooking wine with lemon
Zest from 1 lemon
½ large lemon, juiced
½ cup green olives, halved
4 cloves garlic, minced
1 ½ t. basil
2-3 ladles pasta water
Salt & Pepper to taste


Prepare pasta according to package.  Be sure to reserve 2 – 3 ladles of pasta water.  While pasta is cooking prepare the peppers and veggies.

In a small bowl add 3 cups of grape tomatoes with 1 clove of garlic, ½ t. basil and a large pinch of salt and mix well.  Set aside.

In a large skillet sauté onion in a dry skillet, stir after about 4 – 5 minutes when onions begin to caramelize. 

Add peppers and carrots and continue to sauté until veggies begin to soften.  Add a few splashes of the white cooking wine with lemon to prevent sticking.

Next add the green olives, 3 cloves garlic, remaining basil and about 1 cup of tomatoes. Add lemon juice and pasta water and mix well.  Salt and pepper the veggies to taste. 

Serve in a pasta bowl and garnish with lemon zest.