Fiery Vegetable Pasta

• 1 package (13 1/4 Oz. Size) Whole Wheat Angel Hair Pasta
• 2 whole Medium Gold Potatoes, Diced
• 2 cloves Garlic, Finely Chopped
• 1 whole Green Chili Pepper, Stem And Seeds Removed, Finely Chopped
• 2 cups Broccoli Florets, Steamed
• 4 Tablespoons Extra Virgin Olive Oil, Divided
• 1 can (28 Oz. Size) Diced Tomatoes
• 1 teaspoon Garlic Powder
• Shredded Pecorino Romano And Asiago For Topping
• Salt And Pepper, to taste

1. 1.
2. Bring a large pot of salted water to a boil and cook pasta according to package instructions for al dente.
3. 2.
4. While pasta is cooking, prep the veggies according to details in the list above.
5. Set aside.
6. 3.
7. Heat half of the olive oil in a large skillet over medium heat and saute the potatoes until golden brown, about 10 minutes.
8. Remove potatoes from the skillet to a bowl and set aside.
9. 4.
10. Once pasta is finished cooking, drain and rinse and set aside.
11. 5.
12. Heat remaining olive oil in the large skillet (can be the same one) and add the garlic cloves and diced serrano pepper.
13. Heat until fragrant, right around 30 seconds.
14. 6.
15. Add the can of diced tomatoes to the garlic and serrano pepper and season with the garlic powder.
16. 7.
17. Simmer the sauce for 5-7 minutes, until it has thickened.
18. Once thickened, season with salt and pepper.
19. 8.
20. Pour the sauce mixture over the pasta, potatoes and steamed broccoli and serve with shredded Pecorino Romano and Asiago cheese.

whole wheat angel, potatoes, garlic, green chili pepper, broccoli, olive oil, tomatoes, garlic, salt

Taken from tastykitchen.com/recipes/main-courses/fiery-vegetable-pasta/ (may not work)