Maccheroncini with Orange Bell Pepper Arugula Ginger Sauce
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2
- Category: Pasta
- Cuisine: Vegetarian
Ingredients
- 1 medium Orange Bell Pepper (stem and seeds removed)
- 2 1/2 cups Arugula (save 1/2 cup for garnish)
- 1/4 of a medium size Yellow Onion
- 1/2 Clove Garlic
- Pinch of Salt
- Pinch of Pepper
- 2 tsp freshly grated Ginger
- 2 Tbs EVOO (extra virgin olive oil)
- 3 cups uncooked Maccheroncini Pasta
- 2 Tbs Salt (to add to the water to cook the pasta in)
- Parmesan Cheese to garnish *optional
Instructions
- Blend all ingredients (except Pasta and the 2 Tbs of Salt) in a food processor until smooth
- Set aside
- In a large pot fill half full with water and bring to a boil
- Add 2 Tbs Salt
- Add Maccheroncini
- Cooking time will vary according to pasta brand, follow cooking instructions on package and cook until al dente
- Drain pasta and add back to pot
- Add in sauce, stir into pasta for 1 minute until sauce is warm
- Top with Parmesan Cheese *optional
- Garnish with remaining 1/2 cup Arugula
Notes
Sauce does not need to be cooked. It is simply stirred into the cooked pasta at the end to warm up.