Red pepper pasta

Ingredients:

8 oz Tinkyada brand rice spaghetti

2 red bell peppers, thinly sliced

4 oz baby bella mushrooms, sliced

7-8 kalamata olives, pitted and sliced

2 garlic cloves, chopped

olive oil

2 tablespoons balsamic vinegar

2 oz hazelnuts, toasted

1-2 tablespoons fresh cilantro, chopped

Lightly coat pepper slices in olive oil and roast peppers on a baking sheet at 400 degrees for approximately 30 minutes. Toast hazelnuts on a baking sheet for 5-8 minutes. Sautee mushrooms, olives and garlic in olive oil and balsamic vinegar in medium pan over medium high heat. Add peppers, salt/pepper and more olive oil to cooked mushroom olive garlic mix. Allow peppers to marinate covered in mushroom mix while pasta is cooking according to package directions. Mix cilantro with toasted hazelnuts. When pasta is cooked and drained, add to mushroom pepper mix. Top with hazelnut/cilantro and serve.