A delicious and savory meatless spaghetti filled with pan grilled bell peppers and shallots, paired with a tomato basil sauce and served over vegetable based spaghetti pasta.
Wash the bell peppers, cut the front stem area off and the bottom off.
Remove the seeds and membranes, then slice the bell pepper into long strips (fajita style)
Remove the skin from the shallots and remove both the root and top ends.
Slice the shallots vertically into small strips and keep the bell peppers and shallots separate on the cutting board.
Place the oil in a large skillet and heat on medium heat until hot.
Add the bell peppers in and cook on medium heat, tossing occasionally until they just become tender but still have some crunch.
When the bell peppers are almost cooked, add in the shallots and cook until translucent, tossing occasionally until the bell peppers and shallots become "grilled".
While the veggies cook, boil the spaghetti noodles according to package directions and until al dente, drain, and set aside.
Pour the pasta sauce into the pan with the "grilled" onions and bell peppers and stir well.
Reduce heat to medium low and continue stirring, allowing the pasta sauce to heat through until hot and bubbling.
Once the pasta sauce is heated through, serve it over the spaghetti noodles and enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
To view the Homemade Marinara Sauce Recipe that this recipe calls for, click the link below: