Rainbow Spaghetti Aglio e Olio

RECIPE BY ANUSHA OF @YUMMYYATRA

This vibrant spaghetti is a quick & healthy dinner chock-full of vegetables. Basically easy aglio oglio, all dressed up. Swap out the Swiss chard for spinach or kale, if that’s what you have/like.

INGREDIENTS
  • 2 bell peppers, cut into thin strips (I used orange and red)
  • Swiss chard (I used rainbow variety), about 2 cups, finely chopped 
  • 2 cups steamed broccoli 
  • 5 garlic cloves, minced 
  • ¼ cup olive oil, plus more for drizzling
  • Freshly ground black pepper salt 
  • 1 lbs of long strand pasta
  • Crushed red pepper flakes, as needed 
  • Vegan feta, crumbled, as needed (optional)
STEPS
  • Heat ¼ cup oil in a large heavy wok over medium. Cook garlic, stirring occasionally, until sizzling, about a minute. 
  • Season with black pepper & stir in the peppers and cook for 3-4 minutes 
  • Meanwhile, cook pasta, stirring occasionally, until al dente
  • Add the Swiss chard to the peppers and sprinkle the crushed red pepper 
  • Using tongs, add pasta to the peppers & Swiss chard in the wok, stir in the broccoli & splash in about 1/2 cup pasta water. 
  • Cook, tossing until sauce lightly coats pasta, about 2 minutes.
  • Serve pasta topped with vegan feta, if using.

More about Anusha:

Having lived in many countries, Anusha considers herself a “Global Citizen”. She grew up vegetarian and has been vegan for over 5 years. She is passionate about animal welfare, the environment, and healthy living. She loves potatoes, traveling, photography and dogs. Her goal is to inspire everyone to eat clean and nutritious food.

Instagram: https://www.instagram.com/yummyyatra/

 

 


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