Chipotle Veggie Capellini

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Posted on Feb 24 2012 - 12:13pm by lowfatchick

This month Taste & Create, a foodie website who brings together food bloggers to try out each others recipes, paired me up with No Reason Needed.  I browsed the recipes on No Reason Needed’s site and decided to make their Name It What You Will Spaghetti. Their recipe took a Food Network recipe and changed it up by improvising with what ingredients they had available. I found the basis for the recipe to be a good one as well, and improvised myself. Always wanting to make a pasta flavored with Chipotle, a smokey jalapeno, I thought this would be a good time to make it happen. I took the day off from work today to make up for all the crazy hours I had been putting in this week, and cooking for relaxation is all I had planned.  So, at 8am in the morning, with my deck door wide open to bring the perfect February 68 degree weather in, I got crackin’ on my vision of this recipe. I did not want a traditional breakfast…I wanted pasta.  The subtle spice of smoky Chipotle went well with veggies of peppers, onions, and mushrooms. This is now a favorite of mine.

Chipotle Veggie Capellini

Rating: 51

Servings: 4

Calories per serving: 538.62

Fat per serving: 18.49g / Sat Fat 5.85g

Chipotle Veggie Capellini

Ingredients

8 cloves garlic, pressed

3 Tbsp extra virgin olive oil

1 red bell pepper, diced

1 green bell pepper, diced

1 onion, diced
4 oz mushrooms, sliced

1 Tbsp butter

1 (15-ounce) can crushed tomatoes

4 tsp Chipotle pepper, diced

2 Tbsp Italian seasoning

2 Tbsp parsley, chopped

1 tsp salt

1/2 tsp black pepper

12 oz capellini pasta, cooked al dente

1/4 cup parmesan, grated

In a skillet, cook garlic in olive oil for 10 minutes on low heat, stirring occasionally. Add red and green bell peppers to skillet and stir to combine. Cook for 10 minutes. Add onions and mushrooms to skillet. Increase heat to medium high and cook for 5 minutes, stirring occasionally.

In a large saucepan, add butter and tomatoes and cook on medium heat. Stir until well blended and the butter is melted. Stir in garlic and vegetable mixture, Chipotle pepper, Italian seasoning, parsley, salt and pepper. Allow the flavors to meld for 5 minutes.

Remove pan from heat and add in Capellini. Toss to coat and serve garnished with parmesan.

http://lowfatchick.com/2012/02/24/chipotle-veggie-capellini/

4 Comments so far. Feel free to join this conversation.

  1. Gabriella February 27, 2012 at 9:12 am - Reply

    Uh oh – this looks amazing. Next time I make pasta, I’m making this!!

    • The Low Fat Chick February 27, 2012 at 10:25 pm - Reply

      Thanks so much! :-) I hope you like it. If you like an even bolder Chipotle favor, add additional tablespoons of the sauce the peppers come in as well.

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