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
PASTA WITH PEPPERS
Scrumptious and full of flavor, this pasta with peppers makes a terrific vegetarian pasta dish. The slowly cooked peppers mingle with the sweet red onion, the garlic and the savory Kalamata olives. Finish with balsamic vinegar, extra virgin olive and fresh basil. All BIG flavors!
Provided by Katia
Categories pasta
Time 35m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 329 kcal, Carbohydrate 51 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 843 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
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
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
BELL PEPPERS AND PASTA
When bell peppers fill the local farmer's market, I make this refreshing salad to serve with grilled meats. From Light & Tasty Magazine, 2004.
Provided by Kizzikate
Categories Peppers
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain pasta.
- In a nonstick skillet, sauté onion in oil for 1 1/2 minutes. Add garlic; cook 30 seconds longer. Add red & green bell peppers; cook & stir 3 minutes, until vegetables are tender.
- Stir in olives, oregano, salt, and cayenne pepper.
- Add water; cook and stir until mixture comes to a boil. Add drained pasta, remove from heat.
- Stir in cheese; serve immediately.
Nutrition Facts : Calories 335, Fat 9.7, SaturatedFat 3.6, Cholesterol 16.7, Sodium 422.9, Carbohydrate 55.8, Fiber 8.9, Sugar 4.5, Protein 8.3
SAUSAGE AND PEPPER PENNE
This recipe is the best when made using farmer's sausage, but any sausage links will do. Add the red pepper flakes at the end for a little kick, or leave them out if spice isn't for you.
Provided by Chelsey Carr
Categories Main Dish Recipes Pasta
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
- Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
- Drain pasta and spoon onto plates and top with sauce mixture.
Nutrition Facts : Calories 637.7 calories, Carbohydrate 85.3 g, Cholesterol 49.2 mg, Fat 22.3 g, Fiber 6.6 g, Protein 26.6 g, SaturatedFat 9.4 g, Sodium 1662.5 mg, Sugar 12.7 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
CREAMY ROASTED RED PEPPER PASTA
This Creamy Roasted Red Pepper Pasta recipe is made with only 6 ingredients. It's vegan, simple-to-make & customizable with any protein for an easy weeknight meal
Provided by Yumna Jawad
Categories Main Course
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 254 kcal, Carbohydrate 47 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Sodium 810 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
PASTA WITH PECORINO AND PEPPER
Provided by Ina Garten
Categories main-dish
Time 20m
Yield 2 dinner servings, 3 appetizer servings
Number Of Ingredients 7
Steps:
- Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
- Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
- Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
SIX PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
PASTA, ONIONS AND PEPPERS.
Quick, easy, tasty, perfect after a long day of work (whatever you do). Cooking pasta in this way is someone elses idea and I can't remember who's...Please tell me...someone! :( Test the pasta occasionally and drain it when it's at your preferd "hardness" or "softness", I refuse to eat anything that is not al-dente, but in spain they serve it all mushy (ick!).
Provided by Samuel Holden
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
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.
ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN
A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty
Provided by Jane Hornby
Categories Condiment, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.65 milligram of sodium
ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY
Here's what you need: farfalle pasta, olive oil, hot italian sausages, sweet italian sausages, red bell pepper, green bell pepper, yellow bell pepper, white onion, garlic, diced tomato, oregano, salt, black ground pepper
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
- Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
- In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
- Remove sausages, slice in ¾-inch (2 cm) rings, and set aside.
- Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
- Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
- Simmer about 10 minutes.
- Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
- Serve with grated parmesan.
- Enjoy!
Nutrition Facts : Calories 901 calories, Carbohydrate 110 grams, Fat 35 grams, Fiber 9 grams, Protein 36 grams, Sugar 17 grams
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MIXED PEPPER PASTA RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
5/5 (2)Total Time 30 minsServings 4Published 2014-07-15
- In a large skillet, heat the 2 tablespoons of olive oil. Add the onion, garlic and bell peppers, season with salt and pepper and cook over moderate heat, stirring occasionally, until the peppers are tender, about 10 minutes.
- Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of pasta water.
- Add the spaghetti, pasta water, tomatoes and parsley to the skillet and toss over moderate heat for 1 minute, then serve.
CACIO E PEPE (CHEESE AND PEPPER) PASTA RECIPE - GOOD FOOD
From goodfood.com.au
- 1. Place a large pot with 1½ litres of water over high heat, bring to the boil and salt lightly, add the pasta, stir well and cook for one minute less than the time indicated on the packet. Before draining, spoon 1 cup of the starchy, foamy water off the top and reserve.
- 2. Meanwhile, in a bowl large enough to mix all the pasta, combine the pecorino, parmigiano and black pepper.
- 3. Once the pasta is al dente and drained, add to the cheese mixture. Mix well, then gradually stir in some of the reserved cooking water, a tablespoon at a time, just until the cheese melts and the sauce coats the pasta. It should have the consistency of thick cream. You'll only need half to three-quarters of the reserved pasta water.
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