Pepper Pasta Quick Cook Food

PEPPER PASTA QUICK COOK

Steps:

• Heat oil and butter in a large skillet over medium heat. Add garlic, and cook until golden, about 5 minutes. Stir in shallot, and cook until translucent, about 3 minutes. Add peppers, salt, pepper, and red-pepper flakes, and cook, stirring until soft, about 5 minutes more. Stir in half of the basil.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, 2 to 4 minutes. Drain, and add to the pan with peppers. Cook, stirring constantly, for 1 minute. Transfer to serving platter. If desired, remove garlic, and discard. Garnish with remaining basil and Parmesan. Serve immediately.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

BELL PEPPERS AND PASTA

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.,

PASTA WITH PEPPER AND TOMATO SAUCE

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
• Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
• Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
• Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.

PASTA WITH PEPPERS

Steps:

• Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and freshly ground pepper, cover with a lid and cook over medium heat for about 15 minutes. Stir frequently.
• After 15 minutes stir in the the onion and cook for a further 10 minutes. Add a touch of water if needed.
• When the onion and the peppers are done, add the olives, the balsamic vinegar and the garlic, give a good stir and cook for about 3 minutes. Taste and adjust the seasoning according to your likings, you might want to add an extra pinch of salt or more black pepper.
• Meanwhile, bring a pot of salty water to the boil and cook your pasta until al dente, according to the package's directions. Keep in mind to reserve some of the starchy cooking water when you drain the pasta (about ½ cup should be fine).
• Add the pasta to the pan along with a good drizzle of extra virgin olive oil and some of the pasta cooking water (add it gradually until needed). Addd the basil leaves and toss well until the pasta looks well coated and moist.
• Divide the pasta with peppers into 4 bowls, garnish with a few extra basil leaves and serve with freshly grated parmesan cheese if you don't keep it vegan. Enjoy!

THREE PEPPER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

CHICKEN & PEPPERS WITH PASTA

Steps:

• Melt Fresh Buttery Taste Spread in 12-inch skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat, 2-3 minutes, until peppers are crisply tender. Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.
• Add chicken strips, tarragon, salt and pepper to juices in pan. Continue cooking, stirring occasionally, 7-9 minutes, until chicken is lightly browned and no longer pink.
• Cook vermicelli according to package directions. Drain.
• Add vegetable mixture, mozzarella cheese, Parmesan cheese and half & half to chicken mixture. Reduce heat to medium. Cook, 3-5 minutes, until cheese is melted. Add hot cooked vermicelli; toss gently to coat.

SWEET PEPPER PASTA

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.

CREAMY ROASTED RED PEPPER PASTA

Steps:

• Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Place the onions, garlic and crushed red pepper on the baking sheet, and drizzle with olive oil. Roast until the onions are tender and golden brown, 25 to 30 minutes.
• Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
• Transfer the roasted onions and garlic to a blender when done roasting along with the drained roasted red peppers and milk. Blend until smooth and creamy.
• Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately with fresh torn basil.

ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
• Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

PASTA, ONIONS AND PEPPERS.

Steps:

• Boil water in a large pan, add pasta, return to boil and turn off the heat, leave for 15 minutes (it really does work!).
• While you are awaiting for the pasta heat a wok or a frying pan and add the oil and.
• Fry onions'till the're"limp", add the butter.
• Stir-fry until the onions have gone golden.
• Add green peppers and stir-fry for 2 minutes.
• Add red peppers and fry for another 2 minutes (I like crispy peppers, if you like yours limp the use more time and add the peppers earlier in the cooking).
• Add basil and pine nuts.
• Remove from heat.
• Test the pasta to see if its done, if its not then boil the water up again and it will be.
• Strain pasta and add to the vegetables, mix and serve.
• Sprinkle with parmesan cheese.
• Use parmesano Reggiano for top quality taste.

CREAMY LEMON PEPPER SAUCE

Steps:

• Melt butter in a large pan/skillet.
• Add garlic and allow to saute gently for 30 seconds until fragrant.
• Pour in the cream and lemon juice then add the pepper.
• Allow to come to a simmer and cook for 5 minutes until the sauce coats the back of a spoon.
• Remove from the heat and stir in the Parmesan and the parsley.
• Season to taste then add the cooked pasta.
• Toss with the reserved pasta water until the pasta is coated and creamy.
• Serve with Parmesan cheese and freshly cracked pepper.

HOW TO COOK PEPPERS

Steps:

• Preheat the oven or broiler. You can bake or broil any variety of pepper, but usually, large bell peppers should be roasted in an oven preheated to 425 degrees Fahrenheit (218 degrees Celsius) while smaller peppers should be roasted in a broiler that has been preheated for 5 to 10 minutes. Either way, prepare a baking sheet by lining it with aluminum foil. If you are using a broiler with separate "high" and "low" settings, preheat it to "high."
• Cut the peppers or leave them whole. Small peppers should be left whole. Large peppers, like bell peppers, can be cut in halves or quarters to speed up the cooking process. Place cut peppers on the prepared baking sheet cut-side-down.
• Coat the peppers with cooking spray. Spray cooking spray over the surface of each pepper or brush a little olive oil on the skins. Cooking spray or oil helps with making sure that the peppers don't stick to the foil or the pan when you're ready to remove them.
• Cook the peppers until roasted. The exact amount of time will vary based on size and cooking method, but usually, bell peppers should be roasted in your preheated oven for 20 to 25 minutes while smaller hot peppers should be broiled for 5 to 10 minutes per side. Turn the peppers periodically so that the skins become evenly charred on all sides. When ready, the skins should be dark and bubbly.
• Serve warm. Wrap the peppers in aluminum foil for 10 to 15 minutes, or until they become cool enough to handle with your bare hands. At that point, unwrap them and use or enjoy as desired. Before serving, peel the skins off the peppers using your fingers. If you allowed them the steam inside of foil while they cooled, the skins should slip off with relative ease.

EASY CREAMY CHICKEN PASTA WITH BELL PEPPERS

Steps:

• In a large pot, boil water for pasta. Salt lightly and add rotini. Cook according to package instructions. Drain and set aside.
• While pasta cooks, grease a large pan with cooking spray or a drizzle of olive oil, and over medium heat, cook chicken and peppers together until chicken is cooked through and peppers are tender. If you prefer crunchier peppers, add them to your chicken after 2 to 3 minutes. Transfer chicken and veggies to a bowl and set aside.
• In the same pan, melt butter over medium heat and add the half and half. Bring to a low simmer and allow to cook until it has reduced down and thickened just slightly, about 5 to 8 min. Remove from heat and add Parmesan, chives or green onions, oregano, basil, and salt.
• Add chicken back to the pan with the sauce, pour in the drained noodles, stir and serve. Top with more Parmesan if desired.

SIX PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
• Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
• Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
• Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
• When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
• Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

10+ QUICK PASTA RECIPES

Steps:

• Pick your favorite recipe.
• Cook your pasta until al dente.
• Make your quick pasta sauce or pasta dressing.
• Add your pasta to the sauce and toss well to combine.
• Serve with a drizzle of olive oil and freshly ground pepper if you like.
• Enjoy.

CHICKEN WITH PEPPERS AND PASTA

Steps:

• Heat 2 tablespoons of olive oil in a large skillet. Add the cubed chicken and brown it until no longer pink. Remove chicken from the skillet and set aside. Do not rinse or wash the skillet.
• Add remaining 1 tablespoon of olive oil to the skillet and sauté the peppers and onions for several minutes, until tender. Add the garlic and sauté 30 seconds more.
• Add the chicken back to the skillet and stir to combine.
• Sprinkle in the dried herbs and red pepper flakes and toss to coat. Let it cook for just a couple of minutes, just until the herbs are fragrant.
• Add in the Vermouth, Hunt's diced tomatoes and chicken broth.
• Put a pot of water on to boil for the pasta.
• Give everything in the skillet a stir and bring it to a boil. Reduce heat and simmer. Stir every once in a while to mingle the flavors. You will simmer this until your pasta is cooked in the boiling water.
• Drain the pasta and put it into a bowl. Measure out a tablespoon of Kraft Parmesan cheese. Sprinkle the drained pasta with the Parmesan cheese. Toss to coat the pasta with the cheese. This will help the sauce grab the pasta and it adds flavor.
• Add the pasta to the skillet and stir and toss everything together. Serve with additional Parmesan cheese on the side.

QUICK AND EASY SAUSAGE PASTA

Steps:

• Cook sausage and onion in a large skillet until no pink remains. Drain fat.
• Add bell pepper and garlic, cook 2-3 minutes or until pepper begins to soften.
• Stir in diced tomatoes with juices, tomato sauce, tomato paste, and Italian seasoning. Simmer 5 minutes or until most of the liquid has evaporated.
• Meanwhile, cook pasta in salted water until al dente (do not overcook). Drain well.
• Add pasta to sausage and simmer 1 minute. Garnish with parsley and parmesan if desired.

CACIO E PEPE (CHEESE AND PEPPER PASTA)

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.

CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO ROMANO) RECIPE

Steps:

• Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
• Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
• Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

CHICKEN & PEPPERS PASTA {QUICK & EASY DINNER}

Steps:

• Cook penne pasta as directed on the packaging
• While the pasta is cooking, heat a large skillet over medium/high heat with a drizzle of olive oil. Add bell peppers, onion, and cooked chicken breasts. (if using uncooked chicken, add it to the pan 5 minutes before the peppers, cooking thoroughly).
• Cook covered for about 7 minutes, stirring occasionally until peppers are tender-crisp.
• Mix in Barilla Tomato & Basil sauce and simmer for 5 minutes.
• Gently mix in strained penne pasta.
• Top with shredded mozzarella cheese, cover for 5 minutes for the cheese to melt.

QUICK & EASY ROASTED RED PEPPER PASTA

Steps:

• 2 red bell peppers, roasted, peeled and chopped
• ¼ cup ground almonds
• ¼ cup red wine vinegar
• ¼ cup freshly grated Parmesan cheese
• 3 sun-dried tomatoes, packed in oil, chopped
• 1 tbsp chopped shallot
• ¾ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ½ cup olive oil
• 1 lb fusilli
• 1 cup fresh peas
• ½ cup whole milk ricotta cheese
• Fresh basil leaves, for garnish
• For the roasted red pepper sauce, in a food processor or blender, combine roasted red peppers, ground almonds, red wine vinegar, Parmesan cheese, sundried tomatoes, shallot, salt and pepper. Blend until well chopped. Add olive oil and blend until smooth. Cover and let stand until ready to dress pasta.
• For the pasta, in a large pot of lightly salted boiling water, cook fusilli until tender. In the last 2 minutes of cooking the pasta, add fresh peas and cook until both are tender. Drain well and place pasta and peas in a large serving bowl. While pasta is still warm toss with prepared sauce. Top pasta with crumbled ricotta cheese and garnish with basil leaves.