QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
SWEET POTATOES WITH RED PEPPER & HALLOUMI
Top these barbecued sweet potatoes with red pepper and halloumi for a veggie alternative in a family summer feast. Serve with parsley and a squeeze of lemon
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 8
Steps:
- Rub each potato with a little oil and salt, then wrap in a double layer of foil.
- Pour the oil into a bowl and stir in the mint. Add the halloumi and toss until well coated in the minty oil. Wrap each piece in a strip of pepper. Cut four lengths of foil about 1cm wide and wrap one around the middle of each parcel to hold them together. You could use skewers instead, but be careful not to split the cheese.
- Heat the barbecue. When the coals glow red, put the potatoes directly on them. Cook for 30 mins, turning halfway. Unwrap a potato and check if it is cooked through. If not, rewrap and cook more, checking every 10 mins. Alternatively, bake in the oven at 200C/180C fan/gas 6 for 50 mins-1 hr.
- Meanwhile cook the pepper parcels on the barbecue or a griddle pan for 3-4 mins each side or until the pepper chars and the cheese melts a bit. Remove from the grill and unwind the foil or remove the skewers. Split the potatoes, add butter if you like, then lay a parcel in the centre of each. Add a squeeze of lemon and scatter over some parsley to serve.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium
SWEET POTATO AND RED PEPPER PASTA
Here's a way to use the "power vegetables" sweet potato and red bell pepper in a satisfying vegetarian pasta dish. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad. From Eating Well magazine, October 2008.
Provided by kitty.rock
Categories Yam/Sweet Potato
Time 30m
Yield 4 1 3/4 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil and cook pasta until just tender, 4 to 5 minutes, or according to package directions.
- Meanwhile, place 1 tablespoon oil and garlic in a large skillet.
- Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes.
- Add sweet potato, bell pepper, tomatoes and water (or broth) and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
- Remove from heat; cover and keep warm.
- Drain the pasta, reserving 1/2 cup of the cooking water.
- Return the pasta to the pot.
- Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine.
- Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.
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
BAKED SWEET POTATO WITH ONIONS AND RED PEPPERS
This is a very easy and very filling weeknight meal and is easy to switch up depending on what is in the pantry. Toss the potato in the oven, turn on the game, and finish up at half time!
Provided by MOTTSBELA
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 1
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
- Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
- Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.
Nutrition Facts : Calories 577.8 calories, Carbohydrate 113.7 g, Cholesterol 3.7 mg, Fat 7.4 g, Fiber 18.4 g, Protein 16.8 g, SaturatedFat 1.4 g, Sodium 381.1 mg, Sugar 33.1 g
SAUTEED POTATOES WITH SWEET RED PEPPER
Steps:
- Peel the potatoes, and cut them into 1/4-inch cubes. As the cubes are cut, drop them into cold water.
- Cut away and discard the pepper core and the veins and seeds. Cut the pepper into 1/4-inch cubes.
- Drain the potatoes, and add them to a small saucepan with enough water to cover and salt to taste. Bring to a boil, and simmer for 1 minute. Drain well.
- Heat the oil in a large nonstick skillet, and add the potatoes. Cook, stirring and shaking the pan as necessary, for 5 minutes over medium heat.
- Add the onions, red pepper and salt and pepper to taste. Cook, stirring and tossing, for about 4 minutes or until the potatoes are tender and browned.
- Drain the oil, add the butter, and cook, tossing, for 1 minute. Sprinkle with the parsley, and serve immediately.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 3 grams, TransFat 0 grams
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