Tricolor Pepper And Onion Pasta Food

THREE-PEPPER PASTA TOSS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook peppers and onion in oil until crisp-tender. Drain pasta; add to vegetable mixture. Stir in the vinegar, sugar, salt, basil and pepper. Cook and stir for 1-2 minutes or until heated through.

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!

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.,

THREE-PEPPER PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.

TRICOLOR PEPPER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

SAUSAGE AND TRI-COLOR PEPPER SAUCE FOR PASTA

Steps:

• In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs.

THREE-PEPPER AND ONION SPAGHETTI

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
• Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

ROASTED TRI COLOR PEPPERS AND ONIONS

Steps:

• Heat oven to 375.
• Line jelly roll pan with foil and spary with cooking spray.
• Cut peppers into 1" pieces.
• Cut onions into quarters.
• Arrange in single layer on baking sheet and spray veggies with cooking spray.
• Bake 20 minutes and stir.
• Sprinkle with herb blend, basil and cumin.
• Increase oven to 425.
• Bake 20 minutes more or until edges are black and veggies are crisp tender.

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.

TRI-COLOR PEPPERS IN GARLIC, ONIONS AND TOMATOES

Steps:

• Heat olive oil in large frying pan.
• Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
• Add parsley, cilantro and garlic and cook another 2-3 minutes.
• Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
• Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
• (Do not overcook the peppers).
• The sauce should be somewhat thick.
• If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
• Check the seasoning again at this point.
• Add the peppers and onions back into the sauce, if necessary.
• Serve immediately.
• The dish may be made ahead of time and rewarmed when served.

CARAMELIZED ONION PASTA

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.