Ingredients:
- 1/2 cup julian cut bell peppers
- 1/2 cup julian cut onion
- 2 large garlic cloves, chopped
- 1 tbsp. chicken bouillon
- 1 cup pasta water
- 1/2 cup chicken broth
- noodles of choice
- 1 1/2 tsp. PYF seasoning
- 1 1/2 cup parmesan cheese
Boil noodles over high heat until al denté. Before draining noodles, grab your half cup of pasta water to set aside, then drain. Put noodles back into pot and add one tbsp. of olive oil, 1/2 cup of parmesan, and 1/2 a tbsp. of PYF seasoning until coated. If needed, one more tablespoon of oil can be added. Set noodles aside, then in a skillet over medium heat, add one tbsp. of oil, bell pepper, onion, and garlic. Stir and add in one tsp. of PYF seasoning. Fry for 3 minutes, then add in your noodles, 1/2 cup of pasta water, 1/2 of chicken broth, and cook and stir until liquid reduces. add in remaining parmesan cheese and serve with a parsley or cilantro garnish.