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FEBRUARY 2020

Three Peppers and a Pound of Pogoda Pasta

Here the focus is on color! You can use any type of pasta, just be sure to go for the vegetable-colored pasta. Go heavy on the vinegar. This will allow you to keep the pasta moist, keep bringing the spices back to the tongue, and also allow the pasta to be served hot or cold.

Recipe:

1 lb. of Pogoda vegetable pasta, prepared as usual being careful to avoid overcooking

Steam the following for 5 minutes, covered, on HIGH in the microwave:

1 sweet red bell pepper, chopped into bite-sized pieces

1 sweet yellow bell pepper, chopped the same

1 sweet green bell pepper, chopped the same

Steam the following item on HIGH for 7–8 minutes in microwave using an airtight lid in order to save the liquid:

1 medium yellow onion, finely chopped

Add:

1 1/2 cups of red wine vinegar

Spices

2 T. garlic powder

1 t. black pepper

1 T. ground mustard

Toss hot pasta with peppers and onions.

Serve hot, cold, or warmed up the next day in the microwave.