Spanish-style Pasta Casserole


By Donna George of The Peanut Patch in Yuma, Arizona. For more recipes, see

This customizable recipe serves around 4 people, and can be doubled for a buffet or gathering.

1 tablespoon peanut oil
½ cup broken vermicelli or angel hair pasta
5 cloves of garlic, divided
1 red bell pepper, diced
½ yellow onion, diced
½ cup dry white wine
½ cup dry roasted peanuts, divided
2 cups chicken broth (sodium reduced)
½ cup white rice
1 tablespoon lemon zest
Salt, optional to taste

In covered skillet, heat peanut oil. Add vermicelli or angel hair pasta; sauté until golden.
Reserve 2 garlic cloves. Stir remaining garlic, bell pepper and onion into vermicelli. Cook and stir until onion is tender.
Stir in white wine, cook and stir for 30 seconds.
Reserve 1 tablespoon of peanuts. Stir remaining peanuts, broth, and rice in vermicelli mixture.
Cover and cook until rice is tender, about 15 minutes.
Chop reserved peanuts and garlic. In small bowl, mix chopped peanuts and garlic with parsley and lemon zest.
Sprinkle each serving with about 1 tablespoon of the parley mixture.


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