Ingredients
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1 tablespoon extra virgin olive oil
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1 tablespoon butter
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3 cloves garlic, chopped
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1 cup chopped red onion
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1 1/3 cups vegetable stock
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salt
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3/4 lb spaghetti or 3/4 lb spaghettini
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1/2 cup chpped fresh basil or 1/2 cup parsley, plus extra for garnish
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1 large lemon, grated zest of
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freshly grated parmesan cheese
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fresh ground pepper
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3 sweet red peppers, seeded,chopped
Instructions
- Heat oil and butter in large nonstick skillet over medium high heat.
- Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
- Add stock, salt and pepper.
- Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
- Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
- Cook pasta in large pot of boiling salted water until al dente.
- Drain well and add to sauce in skillet.
- Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
- Transfer to large serving bowl and sprinkle with lemon zest.
- Serve with cheese and pass the peppermill.