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Capallini a la Twig

What you need: 

6 stalks fresh okra *
1 small red pepper
2-3 cloves garlic minced
12-16 medium black olives pitted
6 artichoke hearts (from tin)
6 cherry tomatoes
1/2 lb. “Earth Balance” butter
1 tablespoon olive oil
1/4 cup vegan parmesan cheese
1/2 pkgs. capallini noodles
black pepper

What you do: 

Bring a pot of water to a boil and cook capallini according to directions on box and drain. Cut okra into 1/4 inch pieces and set aside. Dice red pepper, set aside. Cut olives in half and set aside. Cut tomatoes into three sections, set aside. Squeeze excess juice from artichokes and cube. In a skillet saute garlic for 10 seconds and turn flame to low, add butter. After butter is melted (being careful not to burn it) add okra and red pepper, saute approximately 1 minute. Add parmesan cheese artichokes and tomatoes, continue to cook for another 1-2 minutes (until cheese is melted) and remove from heat. Add olives and mix lightly. Pour mixture over noodles and pepper to taste. Enjoy!
* Can be substituted with asparagus

Preparation Time: 
25 mins
Cooking Time: 
Servings: 
4
Recipe Category: 

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