Sweet And Sour Peppers And Pasta Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute peppers in butter until crisp-tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or additional broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove from the heat; stir in the basil, salt and pepper. Drain pasta; toss with pepper mixture. Sprinkle with parsley.

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,

Steps:

• Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
• Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
• Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Stir in the onion, tomato, cucumber, green pepper and parsley; set aside. , In a small saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.

Steps:

• Quarter the peppers and remove the stalks and seeds.
• Place in boiling water and cook for 10-15 minutes, until tender.
• Drain and rinse under cold water.
• Peel away the skins and and leftover seeds, and cut the flesh lengthwise into strips.
• Set aside.
• Put the garlic, capers, raisins, mustard, lime zest and juice, honey and cliantro into a bowl.
• Season with salt and pepper and whisk together.
• Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until tender.
• Drain thoroughly.
• Return pasta to the pan and add the peppers and dressing.
• Heat genly on med-low and toss to miss.
• Transfer to a warm serving bowl.
• Serve with shavings of Parmesan cheese, if you like.

Steps:

• Quarter the peppers and remove the stalks and seed. Put the quarter in boling water and cook for 10-15 minutes or until tender. Drain and rinse under cold water, then peel off the skina nd cut the flesh into strips lenghtwise.
• Put the garlic, capers, raisins, mustard, lemon rind, lime juice, honey and pepper in a bowl and whisk.
• cook the pasta according to package directions until al dente and then drain completely.
• Return pasta to the pan and then add the pepper strips and dressing. Heat gently tossing to mix. Place in warm serving bowl and serve with shavings of cheese if desired.

Steps:

• Cook the pasta according to pack instructions.
• Meanwhile, heat the oil in a large pan, then fry the onion over a medium-high heat for 5-6 mins, stirring occasionally, until golden and softened. Stir in the garlic and cook for a further 2-3 mins. Drain the peppers, reserving their juice, then stir into the onion. Cook for 2-3 mins to heat through. Blitz the mixture in a food processor, with 75ml/2½fl oz reserved juice from the peppers and 75ml/2½fl oz cooking liquid from the pasta, to make a chunky sauce.
• Drain the pasta and return it to the pan. Add the pepper mixture, then season to taste. Toss with the rocket or watercress while still hot, so it just begins to wilt, then serve.