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
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 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.
SWEET PEPPER PASTA TOSS
Roasted sweet peppers and garlic are tossed with goat cheese, parsley and capers in this delicious, easy pasta dish. Feel free to add any other greens in place of parsley such as cooked spinach or kale.
Provided by Full Circle Farm, Carnation, WA
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Arrange peppers and garlic on the baking sheet and drizzle with olive oil. Roast 30 minutes in the preheated oven, or until soft and lightly browned.
- 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.
- In a large bowl, toss cooked pasta with peppers, garlic, parsley, goat cheese and capers. Season with salt and pepper and sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 46.2 g, Cholesterol 26 mg, Fat 14.7 g, Fiber 2.6 g, Protein 16.4 g, SaturatedFat 7.5 g, Sodium 301.7 mg, Sugar 3.6 g
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
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 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
ITALIAN SWEET PEPPER PESTO, AMALFI COAST STYLE
Look for the Italian Sweet Peppers in season at your local farmers' market or farm stand. They are also known as Golden Greek Peppers, Tuscan Peppers, and Spanish Padron Peppers.
Provided by Tina Ciccia
Categories Pasta & Risottos Sauces, Condiments, Dressings, etc.
Number Of Ingredients 7
Steps:
- Clean the peppers; slice off the tip and stem, then make a slit down the side. Scrape away the seeds and membranes, then thinly slice the peppers crosswise.
- In the bowl of a food processor fitted with the blade attachment, combine the peppers, basil, and garlic and pulse a few times just to incorporate the ingredients. Add the almonds, Parmigiano, and salt and continue to pulse until coarsely chopped, scraping down the sides as necessary.
- With the machine running, pour in the olive oil in a slow, steady stream and process until the ingredients are creamy and well-blended. Taste for salt, and adjust to taste, if necessary.
- Once finished, scrape the pesto into a small bowl and pour a thin layer of olive oil over the surface to prevent oxidation before use.
FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE RECIPE
Packed with a kick, tender fettuccine pasta is tossed in bell pepper and cayenne sauce that's made with chicken broth for a simple yet flavorful dish.
Provided by Jesus Jacobs
Categories Pasta Recipes
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 and enjoy.
Nutrition Facts : Carbohydrate 75.07g, Cholesterol 40.44mg, Fat 17.41g, Fiber 4.32g, Protein 27.08g, SaturatedFat 10.00g, ServingSize 4.00, Sodium 647.30mg, Sugar 0.00, UnsaturatedFat 4.88g
PASTA SALAD WITH SWEET PEPPERS AND DILL
Make and share this Pasta Salad with Sweet Peppers and Dill recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan of boiling water, cook pasta until al dente (tender but firm-start tasting 2 minutes for fresh pasta, 5 minutes for dry); drain, rinse under cold running water and drain again.
- Blanch mangetout or green beans in boiling water for 2 minutes.
- Drain; rinse under cold running water and drain again.
- Cut diagonally into 2 inch/5 cm lengths.
- In large bowl, combine cauliflower, carrots, peppers, spring onions, dill, mangetout and pasta; toss to mix.
- Dressing: in food processor or bowl, combine garlic, vinegar and sugar; mix well.
- While whistling or processing, gradually add oil and water; mix well.
- Pour over salad and toss to mix.
- Add salt and pepper to taste.
Nutrition Facts : Calories 83.4, Fat 3, SaturatedFat 0.4, Cholesterol 7, Sodium 24.2, Carbohydrate 12.4, Fiber 1.9, Sugar 3.8, Protein 2.2
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.
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Servings 4Total Time 1 hrCategory Healthy MealsCalories 604 per serving
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- Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
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Ratings 2Category Mains, SidesCuisine ItalianTotal Time 30 mins
- In the meantime, boil your pasta noodles according to the directions on the package. Drain and toss with a little olive oil and set aside.
- In a large pan, add your olive oil and onions and cook for about 3 minutes until translucent and just starting to turn a little golden. Add the garlic, white wine, cooked pasta, salt and pepper to taste, roasted sweet mini peppers, Italian herb seasoning and toss well. Add the oil drizzle from the roasted sweet mini peppers pan, fresh basil and toss again. Season to taste.
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- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente — firm to the bite — following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan.
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5/5 (6)Calories 437 per servingCategory Dinner
- For this pepper sauce, I prefer red bell peppers. Gives a distinctive orangish colored sauce. Yellow or green bell peppers will change the color of the sauce.
- You can simply toss cooked pasta in the sauce. I personally prefer to heat up the sauce and adjust the seasoning before in toss in the pasta. Pasta in creamy red pepper sauce is best when served HOT!
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3/5 (2)Calories 515 per servingTotal Time 35 mins
- Prepare and bake Meatballs. In a large pot or kettle cook pasta according to package directions until just tender; drain.
- Meanwhile, in a 10-inch skillet cook fennel, onion, carrots, and garlic in hot oil over medium heat for 7 minutes or until vegetables are tender. Return pasta to cooking pot. Add vegetable mixture, meatballs, and pasta sauce to pasta; toss to coat. Heat through. Season to taste with salt and pepper. Top each serving with the shredded cheeses. Serves 6.
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