Wednesday, April 20, 2011

Onion and Pepper and Garlic

I often start dinner this way:

Saute onion and bell pepper in oil for 10 minutes on low heat, add fresh garlic, either crushed or minced, saute for a few more minutes.

From there, baby, you can go anyplace. I often go to a pasta place. In fact, you could boil some water, cook some pasta, add salt, pepper, and parmesan to taste, and have a simple meal in 15-20 minutes.

The secret to making a dish like this successful is having enough liquid. In this case, the liquid is oil, and you don't need a ton, but enough to coat the pasta and keep it from drying out. A way to cut back on the oil is to add a splash of white wine or lemon juice. You could also use chicken or veggie broth.

Make it more interesting: Add fresh spinach (frozen works, too) and/or diced tomatoes, to the peppers and onions, just before adding the garlic. If you have a lemon--and it's always a good idea to have a lemon--grate a little lemon zest into the sauce to brighten it up.

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