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
SPAGHETTI SAUCE WITH GROUND BEEF
This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)
Provided by Hank's Mom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g
CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY
Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
- Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
- Stir in the reserved pasta water.
- Toss in the cooked pasta. Reduce the heat to low.
- Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
- Season with salt, if desired.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
PEPPER & LEMON SPAGHETTI WITH BASIL & PINE NUTS
Try this zesty pasta dish for a quick and healthy veggie lunch option. Low in calories, it provides fibre, vitamin C and iron and counts as two of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 32m
Number Of Ingredients 9
Steps:
- Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.
- Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.
- Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.
Nutrition Facts : Calories 473 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium
SPAGHETTI WITH GARLIC AND BASIL
This is a delicious and quick pasta dish. Serve with a green salad and garlic bread.
Provided by MARILYN PERZIK
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 40.5 g, Cholesterol 19.7 mg, Fat 15.2 g, Fiber 2.5 g, Protein 8.9 g, SaturatedFat 5.6 g, Sodium 79.1 mg, Sugar 0.1 g
THREE-PEPPER AND ONION SPAGHETTI
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
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.
EASY PEPPER BASIL SPAGHETTI
This is a yummy Weight Watchers recipe that is super easy and quick! This is a recipe that can be for a quiet evening at home, or fancy enough for entertaining. I made this at a girl's night party and everyone really liked it! This recipe is one that I have adapted to meet my own tastes. This is 4 Weight Watchers Points per serving.
Provided by literarynuts8
Categories One Dish Meal
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a medium skillet, heat olive oil at medium heat. Add red bell pepper and balsamic vinegar. Sprinkle on basil. Cook on medium heat until pepper is at your desired tenderness (about 6-9 minutes).
- Meanwhile cook the spaghetti according to box directions and drain.
- Toss spaghetti, pepper mixture, and mozzarella cheese until throughly mixed. Add one more 1/2 teaspoon of olive oil if needed. Add garlic salt to taste.
PASTA WITH PEPPER AND TOMATO SAUCE
Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams
ONE-POT SAUSAGE AND BASIL PASTA
There's nothing better than coming home and putting dinner on the table in 30 minutes. It's easy to add different kinds of sausage or seasonings to make this sausage and basil pasta your own. -Erin Raatjes, New Lenox, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 7 ingredients. Bring to a boil; reduce heat and simmer, uncovered, until pasta is al dente, 8-10 minutes, stirring occasionally. Add Parmesan, salt and pepper; stir until cheese is melted. If desired, mix in crushed red pepper flakes and top with additional Parmesan cheese.
Nutrition Facts : Calories 332 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 862mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
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