A purple pepper kind of sounds like something mystical and made up, much like that of the Loch Ness Monster or Big Foot. I’m here to tell you that they do exist and they taste just like their green counterparts, only they’re way more fun to look at.
This simple garden marinara is a quick and easy way to use up all those veggies that are growing in abundance this time of year. I like mine to be more on the chunky side, but if you don’t then just chop your veggies into smaller bites.
Linguine with Garden Vegetable Marinara
- 1/2 box of linguine
- 2 tablespoons olive oil
- 1 small green onion, minced
- 2 cloves of garlic, minced
- 3 plum tomatoes, diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1/2 green pepper, diced
- 1/2 purple pepper, diced (any color will also work)
- 1 teaspoon crushed red pepper flakes
- salt and pepper
- handful of fresh torn basil
Cook linguine according to package directions or until al dente. In a large skillet, add all remaining ingredients and saute over medium heat for about 15 minutes or until veggies have begun breaking down. Toss with linguine and serve!