• 1 package pasta.  I prefer fusili or penne pasta
  • ¼ cup extra virgin olive oil
  • ½ cup onions, chopped
  • ½ cup garlic scapes, chopped into 1/2 inch  pieces
  • ½ cup red peppers diced
  • ½ cup yellow peppers diced
  • ¼ cup your choice- jalapeno or Anaheim pepper chopped
  • ½ cup carrots, peeled and diced (optional)
  • ¼ cup fresh basil chopped
  • 1 tbsp fresh oregano chopped
  • ½ teaspoon sea salt
  • Black pepper to taste
  • ½ cup freshly grated parmesan cheese


Cook pasta according to directions, set aside. In a large skillet, heat oil on medium heat and add garlic scapes and onions. Saute until tender, add peppers and carrots.  Saute for two minutes, add basil and oregano. Stir frequently for one minute. Add salt and pepper to taste. In large bowl, combine pasta and pepper mixture. Toss gently and top with parmesan.