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.