Colorful Bell Pepper Pasta Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 200g fresh bell peppers (red, yellow, and green), sliced into thin strips
• 200g linguine or spaghetti pasta
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh basil
• 1/4 cup chopped green onions
• 1/4 cup white wine (optional, substitute with chicken broth if needed)
• 1/4 cup heavy cream
• Salt and freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Bring a large pot of salted water to a boil. Cook the linguine or spaghetti pasta according to the package instructions until al dente. Drain and set aside.

• Heat a large skillet over medium-high heat. Add the olive oil and sauté the sliced bell peppers until they are soft and slightly caramelized, about 5-7 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

• Add the white wine (or chicken broth) to the skillet. Bring to a simmer and let it cook for 2-3 minutes to reduce slightly. Stir in the heavy cream and let the sauce simmer for another 2-3 minutes until it thickens slightly.

• Add the cooked pasta to the skillet with the bell peppers and sauce. Toss everything together until the pasta is well coated with the sauce.
• Season with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Stir in the chopped basil and green onions.
• Transfer the colorful bell pepper pasta to a serving plate. Garnish with grated Parmesan cheese, chopped fresh parsley, thinly sliced red chili peppers (if using), and thinly sliced green onions.
• Serve immediately, enjoying the vibrant colors and flavors of the bell peppers with the creamy pasta.