"Antioxidant Pasta Sauce"
Peppers are an amazing Vegetable! Although they may not fit the classification of "Superfood" by the newest health Blogs or magazines I couldn't describe them as anything less. They are high in Vitamins C and E two of the most important antioxidants just to name a few and are anti- inflammatory. A small bag of mixed sweet Peppers make for a wonderful snack and in this case it makes a deliciously mild Pasta Sauce.
It's definitely Autumn in Metro Detroit and the Weather has changed just as aggressively as it always does. This can be horrible for people with Sinus issues, young children end up with Colds and it's all just a big ole' mess. I came up with this one because I always want to keep everyone in my home as healthy as possible and it's of course back to school season for the youth. We've gotta keep them at their best right! This is Yummy and has now been requested three times since the first time I made it! BE WELL AND ENJOY!
ingredients: 10 Prep Time: 15 minutes Serves: 2 cups of Sauce
1/2 Zucchini diced
1/2 cup of Walnuts soaked for 1 hour and chopped fine
2 Red Bell Peppers rough chopped
4 Cherry Tomatoes rough chopped
2 cloves of raw garlic
1 Cubanel Pepper rough chopped
1 cup of Hot Water
1 handful of Flat Leaf Parsley
1/4 tsp of Pink Himalayan Sea Salt
1/2 tsp of Olive Oil
Place Peppers, Tomatoes, Garlic, Hot Water, Parsley and Sea Salt in a Blender for approximately 30 seconds. Heat a deep skillet over a medium low heat for one minute. Add Olive Oil and let it cover the bottom of the skillet. Add Walnuts and Zucchini, sautee' for 5 minutes. Add Sauce to the skillet and cook on Medium Low Heat with the uncovered for 5 minutes and serve on top of Pasta.
