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Recipe of the Week - 6/21/09

Green Chile Spaghetti Sautee


I created this dish when I ended up with leftover
spaghetti, but no sauce. It's quick and easy, but
also elegant and tasty. Also it's is nutritious.

This is the kind of dish that works just as well
if you substitute or add different vegetables.
You can add mushrooms, squash, peas, string
beans, whatever. Also proportions are flexible.
If you only have one cup of spaghetti, fine.


Green Chile Spaghetti Sautee

Ingredients:

2 tbsp olive oil
2 cups coarsely chopped onion (strips)
1 tsp sugar
2 tsp red wine vinegar
1 cup chopped cabbage
1 large green bell pepper
1 large red, yellow or orange bell pepper
1 cup green chiles, cut in strips
2 cups (approximately) cooked spaghetti
soy sauce, to taste
cilantro, for garnish


Preparation:

1. Sautee onion with olive oil in skillet until
    it begins to turn translucent.

2. Add sugar and red wine vinegar and mix well.

3. Add all other vegetables and sautee on medium
    heat until just getting soft, about 5 minutes.

4. Add spaghetti, stir well over medium heat for
    another minute until heated thoroughly.

5. Add soy sauce to taste.

6. Garnish with cilantro and serve.


Preparation time: 20 minutes
Serves: 4
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Green Chile Spaghetti Sautee




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Anita

303-316-8002

denvergreenchili@gmail.com

 

 

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