Have you all heard of this stuff? Black bean spaghetti?!
Holy smokes this was good. We did, essentially, a pasta primavera with the black bean spaghetti, asparagus, sweet peppers and heirloom tomatoes from the garden. Hubs ran out and grabbed some vodka sauce (Mia’s) and, voila! Dinner!
- one package of black bean spaghetti
- one bunch of asparagus
- two half peppers of different colors (or one large pepper)
- one large, very ripe heirloom tomato
- one jar of pasta sauce
- one tablespoon dry oregano
- salt/pepper/olive oil
Boil a large pan of water with a bit of salt and olive oil. When bubbling, add in black bean spaghetti and the dry oregano. Boil for 6-8 minutes until tender.
Meanwhile, cut the asparagus into one to two inch diagonal pieces, slice the peppers in to strips and roughly chop the tomato(es). Ad a tiny bit of olive oil to a saute pan and first cook the asparagus for about a minute or two and then add in the peppers. A minute or so after that, add the tomatoes. And salt and pepper to taste. Our pasta sauce is a bit spicy so I didn’t add in chili flakes to this recipe. If you are using a more subtle sauce, this is a good time to add in that heat. Stir occasionally.
When the black bean spaghetti is al dente, drain the water and dump in the jar of sauce, making sure it evenly coats the “pasta”. It could get a little sticky, so add a bit of olive oil if you need to. Let it soak up the sauce for a bit.
Plate the spaghetti first.
Test the doneness of the asparagus and then add the veggies on top.
I top with a bit of shaved parmesan reggiano.