Red Pepper & Broccoli Spaghetti

Have you ever had one of those dishes that you just can’t get enough?

This pasta dish happens to be that for me, as I’ve made it three times in the past week. It is just so good!

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I’ve also recently become obsessed with cashew parmesan cheese, so sprinkling on some of that on this spaghetti really takes this dish to the next level.

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But the pasta on its own is still delicious!

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Red Pepper & Broccoli Spaghetti

Makes 4-5 servings

  • 1 lb spaghetti
  • 1/4 cup olive oil
  • 1 1/2 cups red pepper, sliced thinly
  • 1 1/2 cups broccoli, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 2-3 cups greens of choice (spinach, kale, arugula and spring mix all work wonderfully)

In a large pot, bring water to a boil. Once it reaches a boil, add the pasta and cook until al dente.

Once cooked, remove from heat, drain and set aside.

In a large pan, add the olive oil and garlic and cook on medium heat for 2-3 minutes or until garlic begins to brown lightly. Add the red peppers, broccoli, basil and oregano and cook for 1-2 minutes, stirring often.

Add the cooked spaghetti noodles to the pan and stir to combine.

Next, add your choice of greens and stir again to combine.

Remove pan from heat and dish out immediately.

If you desire, sprinkle with some cashew parmesan cheese (this recipe is divine).

Enjoy!

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