During the long, see-America-first car trips of my youth, when truck stop cafes provided the best ― and often the only ― fare for travelers, I first encountered the Denver omelet, an egg mixture with bell peppers, onions, and ham.
On more recent trips to the mile-high city in the heat of summer, my son-in-law's flourishing vegetable garden has inspired me to recapitulate those flavors in this simple main-dish pasta. The imprint of the old Denver omelet is visible, despite quite a few contemporary shifts: Pasta replaces the eggs, sautéed slivers of mellow green poblano chilies edge out the bell peppers, and the ham becomes crisp-baked bacon.
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