Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanch sun-dried tomatoes by dropping them into a small pot of boiling water; immediately remove pot from heat and allow to soak until soft, about 10 minutes; Drain and set aside to cool. | 2. Heat a large skillet over medium high heat. | 3. Drizzle in a little olive oil, enough to coat bottom of pan plus a little extra. | 4. Add minced garlic and most of the chopped green onions (reserve some onions for garnish later); sauté until lightly browned. | 5. Slice the cooled tomatoes into strips, add to skillet along with the roasted red pepper strips. | 6. Squeeze the lemon juice into the pan to add moisture and continue to sauté. | 7. Sprinkle in a little garlic powder, salt and pepper, red pepper flakes, and about 1 Tbsp or some of cheese (grate a layer of cheese "snow" over the surface). | 8. Sauté until peppers are heated through, sampling sauce and reseasoning to your tastes, adding as much garlic powder, cheese, salt, pepper, and red pepper flakes as you prefer. | 9. Remove pepper mixture from the pan using a slotted spoon and set aside in a covered bowl, leaving any remaining oil in the pan. | 10. Add about 3 more Tbsp olive oil and heat for about 1 minute, and then add the drained pasta and toss in the oil to coat. | 11. Squirt a bit more lemon juice, red pepper flakes, and grate more cheese over the pasta, toss. | 12. Add some of the pepper mixture to the pasta (maybe 1/2 cup or so) and toss to coat to the pasta, tossing to coat well. | 13. Add a ladleful or so of reserved pasta cooking water and toss to coat--it should not be very dry, but it should not be very wet either. | 14. Portion out some pasta onto serving plates and top with a scoop of the pepper mixture. | 15. Garnish with reserved green onions, a grating of cheese, fresh parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sun tomato	1	cup	sun-dried	-	-	-	-
pimiento	1	jar	roasted drained sliced	-	-	-	-
garlic	1	jar	minced	-	-	-	-
green onion	1	bunch	chopped	-	-	-	-
extra virgin olive oil	3 -6	tablespoons		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
flat leaf parsley	2	teaspoons	chopped	-	-	-	-
garlic powder	1 -2	teaspoon		0.0	0.0	0.0	0.0
romano cheese	2 -3	tablespoons	grated	-	-	-	-
angel hair pasta	1	box	cooked drained cooked drained	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
red pepper flake				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.