BELL PEPPERS AND PASTA
This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio
Provided by Taste of Home
Categories Dinner
Time 22m
Yield 4 servings.
Number Of Ingredients 12
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.,
Nutrition Facts : Calories 274 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 434mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
SWEET PEPPER PESTO PASTA
What's a family gathering or potluck without at least one pasta salad? This one's great freshly made or for several days after. We like it warm or cold. -Karen Hentges, Bakersfield, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Toss peppers with oil and garlic powder; spread evenly in a greased 15x10x1-in. pan. Roast until tender, 10-15 minutes. Cool slightly., Cook pasta according to package directions. Drain; rinse with cold water and drain. Place in a large bowl., Stir in pesto, olives and peppers. Refrigerate, covered, until serving. Sprinkle with cheese.
Nutrition Facts : Calories 308 calories, Fat 14g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 493mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
CACIO E PEPE (CHEESE AND PEPPER PASTA)
An incredibly simple dish, requiring only five ingredients.
Provided by HugeTaste
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
- Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
- Serve with additional cheese, if desired.
Nutrition Facts : Calories 347.4 calories, Carbohydrate 42.9 g, Cholesterol 38.5 mg, Fat 12.2 g, Fiber 1.9 g, Protein 15.7 g, SaturatedFat 7.3 g, Sodium 316.4 mg, Sugar 1.7 g
SWEET PEPPER PASTA
A sweet pepper pasta dish that's ready in 20 minutes - an ideal veggie supper
Provided by Good Food team
Categories Dinner, Pasta, Supper
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 375 calories, Fat 42 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein
SWEET PEPPERS WITH PASTA
Categories Garlic Pasta Vegetarian Bell Pepper White Wine Fall Vegan Gourmet
Yield Serves 4 as a main course
Number Of Ingredients 5
Steps:
- Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.
- While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.
SPAGHETTI WITH SWEET RED PEPPER SAUCE
Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.
Provided by Moody
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in large nonstick skillet over medium high heat.
- Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
- Add stock, salt and pepper.
- Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
- Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
- Cook pasta in large pot of boiling salted water until al dente.
- Drain well and add to sauce in skillet.
- Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
- Transfer to large serving bowl and sprinkle with lemon zest.
- Serve with cheese and pass the peppermill.
Nutrition Facts : Calories 422.7, Fat 8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 29.2, Carbohydrate 77.1, Fiber 6.6, Sugar 7, Protein 13
PASTA AND PEPPERS
This colorful pasta toss is sure to brighten your dinner table. Garlic, basil and a splash of white wine accent the sweet peppers and spiral pasta. For a fun and different look, you can substitute bow tie or medium shell pasta instead.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 249 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 665mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE
Very flavorful and spicy. You'll never know it's a healthy dish. You can also add some cut up grilled chicken - wonderful!
Provided by julieliz
Categories Main Dish Recipes Pasta
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
- Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
- Toss hot pasta with sauce and season with salt and pepper to taste; serve.
Nutrition Facts : Calories 475 calories, Carbohydrate 69.3 g, Cholesterol 36.8 mg, Fat 13.9 g, Fiber 4.1 g, Protein 20.3 g, SaturatedFat 7.6 g, Sodium 403.2 mg, Sugar 4.8 g
SWEET PEPPER PASTA TOSS WITH KALE
This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA.
Provided by MOTTSBELA
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
- In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 17 g, Fiber 3.9 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 643.9 mg, Sugar 5.1 g
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