What’s Cooking in Gail’s Kitchen? Equal Measures: Yellow Pepper Spaghetti! You know how spaghetti always tastes better the second day? There’s something about those savory spices intensifying the sauce and melding it with the pasta. Some of it has to do with starch, I’m told, but I don’t want to get too scientific. I’ll trust my taste buds to go with the flow. Because my garden has a bounty of peppers right now, this seemed like a natural progression. Stuff ‘em. Not only did the leftover spaghetti taste amazing, but the yellow pepper added it’s own smoother mild flavoring. Not bitter. Not sweet. Just right. Maybe you’ll come to the same conclusion.
YELLOW PEPPER SPAGHETTI
4 yellow peppers, whole
4 ounces mozzarella cheese, shredded
2 cups of leftover cooked spaghetti in marinara sauce
Chopped tomatoes, for garnish
Preheat the oven to 350°. Cut off the top of each…
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