Pasta!

Today’s lunch is a vegan and gluten free pasta dish!

Here are the ingredients!

· 8 ounces of Kite Hill original dairy free cream cheese

· 1 box of gluten free rigatoni (1 lb.)

· 1 tablespoon of salt- for the pasta

· 1 teaspoon of freshly ground black pepper

· 2 lemons- the zest and the juice

· Juice from the slice of 1 lime

· 5 cloves of garlic-peeled and chopped finely

· 1 large green bell pepper- cut into small-ish bite sized pieces

· 1 large white onion- cut into thin slivers

· 1 tablespoon of salt- for the pasta water

· 1 tablespoon of olive oil- for the pasta water

First, I filled a large pasta pot with water and added in the olive oil and salt. I set the heat to high and covered it. Once it reached a roaring boil, I added in the rigatoni and cooked it for 13 minutes, stirring occasionally.

In a large saucepan, I added in the pepper, salt, lemon zest and the juice, and the lime juice. I added in the finely chopped garlic, the green pepper, and the onion and let this simmer on low.

Once the pasta was done, I drained it and tossed it straight in with the vegetables, added in the crème cheese, stirred everything to coat, and then served.