Five Pepper Spaghetti with Cilantro & Queso Cotija

 

13.25 oz. pkg. Dreamfields spaghetti or whole wheat spaghetti
3 T. light olive oil
2 cubanelle peppers
1 sweet red pepper 
1 sweet orange pepper
1 green bell pepper
1 medium onion
3 large cloves garlic
1 tsp. whole fennel seed, crushed
1 c. dry white wine
salt & pepper to taste
1 c. part-skim Cotija cheese, divided
1/2 c. chopped, fresh cilantro

Cook the pasts according to package directions and drain. Toss with 1 T. of olive oil and set aside.
While pasta in cooking, halve and thinly slice the peppers and onion. 
Mince the garlic.
In a large skillet (or use the same pot you cooked the pasta in, like I did), heat the remaining olive oil over medium heat. Saute the peppers, onion, garlic and fennel seed in the oil until almost tender. Add the white wine and let bubble away until absorbed by the vegetables. Salt and pepper to your taste. Turn off the heat.
Add the spaghetti and 1/2 c. of the Cotija. Toss, toss, mix, mix well to combine. 
Dump pasta into a large serving bowl and top with chopped cilantro and remaining Cotija cheese. 

*This recipe is good hot or cold!
** I used the fennel seed to create the illusion of "sausage" in this dish. 

6 servings

311 calories

15.5 g. fat

25.9g total carbs

5.3g fiber

5.6g sugars

11.8g protein

approx. using caloriecount