This wonderful side dish could easily double as an entree. We had this for dinner last night with marinated grilled chicken and they went fabulously together. The kids even gave this their stamp of approval. There was only one problem...we ran out and everyone wanted more. I got this recipe years ago from Cooking Light and have made some changes, including adding more pasta so next time we don't run out.
12 oz uncooked gluten free spaghetti noodles
1/2 yellow bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
1 T olive oil
1 1/4 c tomatoes, diced
1 T dried parsley
1/4 t salt
1 (4-ounce) package crumbled feta cheese
1. Cook pasta according to directions. Place cut bell peppers in a colander, drain the pasta over the bell pepper (This cooks the peppers just slightly). Combine pasta, bell pepper, oil, tomatoes, and remaining ingredients in a large bowl. Toss gently and serve immediately.
Thanks to Allergy Free Wednesdays and Tasty Tuesdays for featuring this post!