Angel Hair Pasta with Spring Vegetable and Red Pepper Tomato Sauce

Ingredients:

 RED PEPPER- TOMATO SPICES:
 3 tablespoons olive oil
 1 medium onion, carefully chopped
 4 large (or 5 medium) red bell peppers, seeded and thinly sliced
 2 large tomatoes, peeled, seeded and finely chopped
 1/2 canned chipotle chile in adobo sauce, coarsely cut (add a whole one for more spice)
 1 bunch fresh basil, coarsely sliced
 salt and freshly ground black pepper.

PASTA:
 1 pound thin asparagus, clipped and cut into 1 1/2-inch lengths
 1 1/2 cups frozen small peas
 1 recipe red pepper tomato sauce (above)
 1 large peeled yellow bell pepper, slice into 1/4-inch-wide strips
 1 pound dried angel hair pasta
 1 tablespoon finely cut parsley (we used Italian flat-leaf)
 1/2 cup freshly grated Parmesan cheese
 Guidelines:

 1. Prepare sauce: In a large non-aluminum saucepan, heat the olive oil over medium heat. Include onion and sauté for 3 to 5 minutes, or till softened.

 2.
Add bell peppers, tomatoes, chile, and basil, cover in some measure, and cook over medium-low heat approximately 20 minutes, or until softened. Eliminate from heat.

 3. Purée the vegetables in a food processor fitted with the metal blade around 1 minute- before the mixture is smooth with some texture left over. Add the salt and pepper. Taste for flavoring.

 4. Prepare pasta: Fill saucepan with water and carry to a steam over high heat. Place the asparagus bits in a cooking area strainer basket with a cope with, lower into the boiling water, and cook for 2 to 3 min's, or until crisp-tender. Instantly transfer the asparagus to a bowl of ice water. Do it again the method to blanch the peas. Drain well.

 5. Bring a large pot of salted water to boil. Put the pasta and cook for 3 to 4 minutes, or until al dente.

 6. Meanwhile, place the sauce in a saucepan over medium heat and bring to a simmer. Add the asparagus, peas and yellow pepper and heat just until gravy is hot and the veggies are warmed through.

 7. Drain the pasta well and place in a helping bowl. Scoop out and reserve 1/4 cup of the sauce and add the remainder sauce to the pasta. Toss to coat. Spoon the reserved sauce on top and sprinkle with the parsley and Parmesan cheese. Serve immediately.
 Suggestions:

 *If you'd like to get ready this recipe as Gluten-free, just make sure that the chipotles in adobo gravy you're using are considered GF, and serve the sauce and veggies over your best gluten-free pasta.
 *To peel the yellow bell pepper, I preheated my broiler and set pepper on a broiler pan about 3 inches from the high temperature. I kept converting it until it was pretty well charred on the outside. Then i place the pepper in a bag and closed it for 10 minutes. The charred skin slipped next to and I seeded and cut the pepper.