Vegetarian Spaghetti with garlic, pepper and spinach
8 oz Tinkyada Brown Rice Spaghetti Style
¼ cup extra-virgin olive oil
1 medium size onion, thinly sliced
3 cloves garlic, diced
½ medium red sweet pepper, thinly sliced
½ medium yellow sweet pepper, thinly sliced
1 cup baby spinach
½ teaspoon salt
1 teaspoon ground pepper
½ cup parmesan cheese
Bring a large pot of water to a boil and cook Brown rice pasta spaghetti style according to package directions and then set aside.
When the pasta is cooking, add olive oil to a large skillet and stir fry the garlic and onion over medium heat until fragrant. Add red and yellow peppers, spinach, salt and pepper to the pan; cook until the spinach is soft.
Add the pasta to the pan, cook until heated pasta is heated through.
Turn off the heat, mix in the parmesan cheese.