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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This really looks good and tastes the same way.. The balsamic vinegar gives it that lovely tang Ingredients:
2 tablespoons extra virgin olive oil |
1 vidalia onions or 1 walla walla onions or 1 other sweet onion, sliced |
2 garlic cloves, chopped |
1 yellow pepper, sliced |
1 red pepper, sliced |
1 green pepper, sliced |
1 orange bell pepper, sliced |
1 teaspoon salt |
1 tablespoon balsamic vinegar |
1/2 cup white wine or 1/2 cup chicken stock |
1/4 cup fresh basil, chopped |
1/4 cup fresh mint, chopped |
3/4 lb fusilli, cooked |
1/3 cup parmigiano-reggiano cheese, grated |
1 lemon, zest of |
20 black olives, pitted & chopped |
fresh coarse ground black pepper |
Directions:
1. Cook the onion first and then add the other ingredients so they are cooked but still crisp.
2. Mix all the ingredients together in a skillet (except the pasta) heat to hot.
3. Mix with the cooked pasta, GOOD GOOD.
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