GARGANELLI WITH BELL PEPPERS AND ZUCCHINE

Pasta entree - vegetarian - lactose intolerant safe

1 lb garganelli

1 red and 1 yellow bell pepper, julienned

2 baby zucchine, julienned

1 14-oz can San Marzano Italian tomatoes

6 tbsp extra virgin olive oil

1 clove garlic, chopped

2 scallions, thinly sliced

1 bunch basil, leaves only, chopped

1 tbsp parsley, chopped

Bring a large pot of water to a boil.

In a skillet over low heat, warm half olive oil and same quantity of water; stew scallions in it for about 5 minutes. Add peppers, stir and cook for 5 minutes; add zucchine, stir and stew for 5 more minutes. Season with salt, sprinkle with parsley and set aside.

In another skillet (large enough to contain all ingredients) warm the remaining olive oil, sautee garlic for 1-2 minutes then add tomatoes; cook for about 10-15 minutes, stirring occasionally. Season with salt, if needed, and add basil; stir vegetables in, cokk for 5 more minutes.

When water boils, add salt and garganelli. Garganelli is an egg based pasta and cook in 7-8 minutes maximum.

When al dente, drain it and transfer in the skillet with the sauce, sautee a couple of minutes to coat evenly.

Serve immediately.

This recipe serves 4-6.

- As is, this is a vegetarian, lactose intolerant safe dish.

- You can sprinkle a little parmigiano on top, when serving it.

- You can add Italian dried black olives and capers (packed in salt and thoroughly rinsed) in the sauce.