ROASTED RED PEPPER PESTO PASTA
This Roasted Red Pepper Pesto Pasta is bursting with flavour and goes down in just 15mins!
Provided by Chris Collins
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Cook your pasta in salted boiling water until al dente. Retain a cup of starchy pasta water.
- Add all of your other ingredients apart from the extra virgin olive oil into a food processor and turn on the motor. Slowly pour in oil to blend (you may not need it all).
- Place the pesto in a bowl and add your pasta. Start to toss, using the starchy pasta water too thin out as needed. The starchy water will emulsify with the oil to create a glossy and slightly creamy sauce. Just don't use too much else it'll turn watery. Also, make sure it's done in a bowl off heat, pesto doesn't cook well.
- Serve warm with extra parmesan!
Nutrition Facts : Calories 389 kcal, Carbohydrate 28.82 g, Protein 10.33 g, Fat 26.97 g, SaturatedFat 5.315 g, TransFat 0.118 g, Cholesterol 46 mg, Sodium 764 mg, Fiber 4.2 g, Sugar 3.28 g, UnsaturatedFat 20.829 g, ServingSize 1 serving
ROASTED RED PEPPER PASTA
This wonderful, creamy pasta recipe has a nice kick from the roasted red peppers.
Provided by This Healthy Table
Categories Main Dishes
Time 25m
Number Of Ingredients 9
Steps:
- Heat a large pot of salted water over high heat. When it's boiling, cook the pasta according to package directions.
- Heat the olive oil in a large skillet or dutch oven. Add the onion and cook it for 5 minutes or until translucent. Then add the garlic and cook it for 30 seconds. Then add the red pepper and stir it in.
- Sprinkle the flour over the onions and stir continuously for 30 seconds. Add the milk and stir occasionally for 2 to 3 minutes or until it thickens. Then add 1/2 cup of the pasta water to the sauce and cook for another 2 minutes until the sauce thickens again.
- Remove the pot from the heat.
- Use an immersion blender or a blender to blitz the sauce so the bell pepper breaks down and the sauce is creamy. Add the sauce back to the pot.
- Add the parmesan cheese to the sauce and stir till it has melted.
- Divide the pasta between bowls and top with the optional additional parmesan and chopped basil.
Nutrition Facts : Calories 508 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 638 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
ROASTED RED PEPPER PESTO PASTA RECIPE
Roasted Red Pepper Pesto Pasta is a healthy pasta recipe using whole grain noodles that everyone will enjoy.
Provided by Sommer Collier
Categories Main Course Pasta
Time 17m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Boil the pasta according to the DeLallo package instructions, approximately 10-12 minutes. Drain the pasta and pour back in the pot.
- While the pasta is cooking, chop the walnuts in a food processor. Pour the walnuts into a small bowl then add the roasted red peppers, fresh basil, and garlic to the food processor. Pulse until finely chopped.
- Add the Parmesan cheese, chopped walnuts, olive oil, and 1/2 teaspoon salt to the food processor, Pulse to combine. Salt and pepper to taste.
- Pour the pesto over the cooked and drained pasta and toss to coat. Serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 458 kcal, Carbohydrate 62 g, Protein 16 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 1169 mg, Fiber 2 g, Sugar 1 g
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.
FETTUCCINE WITH PESTO AND ROASTED RED PEPPERS
Categories Pasta Pepper Quick & Easy Basil Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 6
Steps:
- Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil in heavy small skillet over medium-low heat. Add peppers and stir until heated through.
- Drain fettuccine well. Return to pot. Mix in peppers and pesto. Season with salt and pepper. Serve, passing cheese.
PESTO FETTUCCINE WITH CHICKEN, SPINACH AND ROASTED RED PEPPERS
So easy, so quick!! This is something I came up with while trying to figure out what to do with a packet of pesto sauce seasonings. I'm sure, should you have a favorite pesto sauce recipe, that that would work just as well. I used the thinner short fettuccine noodles. I am thinking of adding zucchini next time and some garlic salt (doesn't it just make everything a little better ;)).
Provided by Mommy of 3 DH inclu
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken breasts with salt and pepper and broil or grill until done.
- Meanwhile cook fettuccine to package instructions or desired doneness.
- Prepare pesto sauce per package instructions and add red peppers while simmering.
- In medium size skillet, warm olive oil on medium.
- Add pine nuts and sauté until fragrant.
- Add spinach leaves and sauté until wilted.
- Chop chicken into 1-2 inch pieces.
- When fettuccine is done, drain and return to pot.
- Combine all ingredients in pot.
- Divide onto 4 plates and serve.
Nutrition Facts : Calories 458, Fat 21.7, SaturatedFat 3.3, Cholesterol 105.9, Sodium 349.2, Carbohydrate 28.9, Fiber 2, Sugar 0.9, Protein 35.9
FRESH FETTUCCINE WITH PULLED ROTISSERIE CHICKEN, PESTO, AND ROAS
What better to cook than something so fast and packed with flavor? I got this recipe from Sara Moulton's show. Instead of pulled rotisserie I just fried chicken breast with adobo. I also omitted the olives since they're not my taste. I almost went into a panic when I thought I lost the recipe. That's how much I love it!
Provided by Chef Christine
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the pesto in a large bowl.
- Cook the pasta according to package instructions.
- Drain the pasta and reserve 1/3 cup of the pasta water.
- Whisk the pasta water into the pesto.
- While the pasta is cooking, heat the oil in a large skillet over medium-high heat.
- Add the garlic and cook, stiffing until soft and fragrant, about 30 seconds.
- Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes.
- Season with salt and pepper.
- Add the pasta and cheese to the pesto and toss and combine.
- Add the chicken mixture and combine.
- Divide the pasta among 4 bowls and serve immediately.
- Pass parmesan at the table.
Nutrition Facts : Calories 298.2, Fat 9, SaturatedFat 2.3, Cholesterol 53.9, Sodium 245.8, Carbohydrate 44, Fiber 5.1, Sugar 0.3, Protein 12.9
FETTUCCINE WITH PESTO SAUCE
This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.
Provided by Ginas Cucina
Categories Sauces
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
- With processor still on pour oil in through the tube in a steady stream till all the oil is used.
- Turn off processor.
- Cook fettuccine in salted boiling water to your taste.
- Drain pasta well.
- Add a some sauce to the pasta and mix pasta with the sauce.
- Serve pasta and add sauce to your liking.
Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9
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