Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

¼ teaspoon freshly ground black pepper
¼ cup freshly grated Parmesan cheese

Cook the pasta according to package directions,
drain, and cool under cold water. Set aside.
Heat the oil in a high-sided skillet large
enough to hold the whole dish over medium­
high. Sauté the onion 2 minutes. Add the garlic
and cook 1 minute longer. Toss in the bell pep­
pers and cook 5–8 minutes until tender.
Add the spinach just to wilt it. Stir in the
cooked pasta, salt, and black pepper. Sprinkle
Parmesan cheese over each serving.

Per serving : 283 calories, 4 g fat, 1 g saturated fat (3%
calories from saturated fat), 51 g carbohydrate, 11 g
protein, 4 g dietary fiber, 144 mg sodium. Exchanges:
2 ½ Starch, 3 Vegetable, ½ Fat

ROASTED RED



PEPPER SOUP

If the peppers have done really well and you’ve
left enough to ripen (redden) on the plant,
then here’s a special soup for the early winter
season.
SERVES 6

1 teaspoon olive oil
½ cup diced sweet onion
2 garlic cloves
4 large red bell peppers, roasted (see page 212)
1 (15-ounce) can diced tomatoes, in juice

4 cups low-sodium vegetable stock

(see page 288)

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon balsamic vinegar (optional)

Heat the oil in a large saucepan over medium­

high. Sauté the onion 2 minutes, and then add

the garlic and cook 1 minute more. Add the

roasted peppers, tomatoes, and stock, and  br­

ing to a boil. Reduce  the heat and simmer 10

minutes.

Whiz half the soup in a blender, then pour

it back into the pan. Season with salt, pepper,

and vinegar. Divide among 6 hot soup bowls

and serve with some good hearty, whole-grain

bread.

Per serving : 48 calories, 1 g fat, 0 g saturated fat, 8 g

carbohydrate, 2 g protein, 1 g dietary fi ber, 361 mg

sodium. Exchanges: 2 Vegetable

MULTICOLOR



PEPPER SAUTÉ

If you love great colors, this dish will delight

you. Serve as a side dish to barbecued meats,

in omelets, or heaped on small garlic-rubbed

toast rounds as bruschetta.

SERVES 4

1 teaspoon olive oil

1 cup sliced sweet onion

2 garlic cloves, chopped

1 red bell pepper, cored and cut into fi ne strips

214 • GROWING AT THE SPEED OF LIFE