Rasta Pasta recipe

[Guest guest]

This is from " The Sugar Hill Caribbean Cookbook " by

Jinx and Jefferson Morgan.

 

Rasta Pasta

 

4 tablespoons olive oil

2 garlic cloves, minced

1 large onion sliced

2 yellow or red bell peppers cut into julienne strips (or one of each)

1 lb. fettucine, cooked and drained

2 cups cooked black beans, drained

salt and pepper to taste

2 cups cooked broccoli florets

1/4 up minced basil or 1 teaspoon dried

2 teaspoons fresh oregano or 1/2 teaspoon dried

Grated Parmesan cheese

 

Heat 3 tablespoons oil in a large skillet and saute onions, garlic and peppers

just until limp. Stir in the black beans, salt & pepper, basil and oregano.

Add cooked broccoli florets and stir.

Toss the fettucine with remaining 1 tablespoon olive oil, Add the

all the ingredients together and toss.

Serve with Parmesan cheese.

 

 

 

 

 

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