In the time it takes to boil a pot of water, you can take your pasta to another level with roasted peppers. (Contributed by the Light of Life Foundation)
This versatile dish works well with many vegetables you may have on hand.
3 large bell peppers (ideally, 1 red, 1 yellow, and 1 green)
1 small clove garlic, minced (1/2 teaspoon)
2 scallions, whites minced, greens finely chopped
1/4 cup finely chopped fresh herbs (basil, oregano, parsley)
3 tablespoons capers (optional; omit if on a low-iodine diet)
3 tablespoons white vinegar
2 tbsp chili powder
2 teaspoons extra-virgin olive oil
2 tablespoons chicken stock (optional; no salt added)
freshly ground pepper to taste
Bring at least 4 quarts of water to a boil in a large pot.
Drain pasta in a colander and rinse well with cold water. Let drain.
To make the sauce, roast the peppers over a high flame or directly on an electric burner (set on high until black and charred on all sides).
If you like, you can saute the peppers, garlic and scallions in a pan with a little olive oil. This method works well too.
If you roasted the peppers, scrape the skin off the peppers using a paring knife (rinse under cold water to remove any bits of charred skin).
Core and seed the peppers and cut into penne-sized pieces.
Combine the garlic, scallions, and herbs in a large bowl.
Add the peppers, capers if using, vinegar, olive oil and stock.
Stir in the penne.
Correct the seasoning and vinegar to taste.
We hope you enjoy! Please "like" this recipe below and let us know how yours turned out. Share photos and videos of your culinary creations with the thyroid cancer community by including the hashtag #TruthAboutTC on your social media posts!
Talk to your doctor before making any dietary or lifestyle changes and if these recipes are healthy choices for you.