Confetti Spaghetti

Confetti Spaghetti

This colorful dish takes advantage of late summer flavors with tomatoes, sweet peppers, and basil.  For a variation we add edible flower petals picked fresh from our school garden!  This festive and easy to prepare dish will feed a family or friends with tasty ingredients that are truly seasonal.


1 pound cooked spaghetti

1 tablespoon olive oil

2 garlic cloves, minced

1 red, yellow, orange sweet peppers, diced

½ head escarole, chopped, core removed, (optional)

1 pint mixed cherry tomatoes, sliced in half

2/3 cup toasted breadcrumbs

1/2 cup grated Parmesan

¼ cup fresh basil, chiffonade

Salt, to taste


Set cooked spaghetti aside in a large bowl.

Heat a large skillet over high heat. Add olive oil.

Add garlic and sweet peppers to the skillet. Sauté over medium-high heat for several minutes.  Add escarole, if using, and quickly sauté for 2 minutes. Combine with cooked spaghetti.

Gently toss together cherry tomatoes, and spaghetti. Combine the toasted breadcrumbs and Parmesan. Top with basil and season with salt.