1 green bell pepper, diced
1 red bell pepper, diced
1 zucchini, diced
2 Tbs coconut oil
1 Tbs dried minced onion
1 tsp chipotle chile powder
2 cups shredded cheddar cheese
1) Cook pasta per package directions. Drain and set aside.
2) In large skillet, combine oil, peppers, zucchini and onion. Saute for 5 minutes.
3) Add chipotle seasoning to vegetables and saute for 3 more minutes.
4) Add vegetable mixture to the pasta and toss. Top with cheddar cheese and serve.
Review: Mike & I collaborated together to "invent" this recipe. We had some veggies in the fridge that was reserved for a different recipe. However, the scallion and spinach for the recipe seemed to have rotted in the fridge and it wouldn't have been the same without those ingredients. So we decided to use the remaining vegetables and come up with something new. We seem to have done a good job, as this was really yummy. We were conservative with the chipotle, but it could have used more and been fine.
Sounds yummy -- and easy!
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