Recipe: Spaghetti with wilted peppers
1 hour. 6 servings
3 tablespoons olive oil
1 onion, sliced in ¼-inch half-moons
4 slices prosciutto, cut in ¼-inch ribbons
6 red and yellow bell peppers
1/2 teaspoon salt
3 cloves garlic, thinly sliced
2 tablespoons chopped parsley
1 pound spaghetti
Grated Pecorino Romano
1. Heat the olive oil in a large skillet over medium heat, add the onion and prosciutto, and cook until the onions have softened but not browned, 6 to 7 minutes.
2. While the onions are cooking, clean the peppers: Cut off the tops and bottoms and remove the seeds and core. Cut into lengthwise quarters and trim away the ribs. Cut into one-fourth-inch crosswise strips. Add the peppers to the skillet with one-half teaspoon salt and reduce the heat to low.
3. Cook, stirring occasionally, until the peppers are limp, about 45 minutes. The prosciutto will be frazzled and the onion caramelized. Add the garlic and parsley, and continue cooking while you prepare the pasta.
4. Cook the spaghetti in a large pot of rapidly boiling salted water until tender, about 10 minutes. Drain and add to the skillet with the peppers. Stir to mix well and divide among 6 warm pasta plates. Dust generously with grated Pecorino Romano and serve immediately.
EACH SERVING, WITHOUT CHEESE
Protein 14 grams
Carbohydrates 66 grams
Fiber 5 grams
Fat 9 grams
Saturated fat 2 grams
Cholesterol 8 mg
Sugar 7 grams
Sodium 386 mg
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