Tuesday, June 24, 2014

Veggie Fajita Pasta

This delicious and full of flavor Fajita Pasta dish is a one pot meal. Perfect for during the week and packed with veggies. You can make this dish for a meatless Monday, or you can also add chicken to this to make it even more filling. Enjoy!!!

  • 16 ounces linguine
  • 1 ( 28 ounce) can crushed tomatoes
  • 1 ( 8 ounce)container vegetable stock
  • 1 large  red onion, thinly sliced
  • 8 cloves garlic, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 3/4 teaspoon ground oregano
  • 2 sprigs cilantro, plus extra for garnish
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 2 1/2 cups water
  • 1/3 cup Full-Fat Greek yogurt
  • Limes, for serving
  1. In a large pot (preferably heavy bottomed) combine linguini, tomatoes, stock, onion, garlic, red and green peppers, red-pepper flakes, cilantro, oil, salt, cumin, oregano, pepper, and water. Bring to a boil over high heat.
  2. Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 11 minutes. It may look like a lot of sauce when you remove the pan from heat,  it will soak into the pasta! Remove cilantro sprigs if visible. Stir in the greek yogurt.
  3. Season to taste with salt and pepper. Garnish with chopped cilantro and lime for squeezing. Serve!!!

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