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
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
PASTA SHELLS AND PEPPERS
"Tomatoes and green peppers spooned over the top give this easy-to-prepare macaroni and cheese fresh homemade taste," shares Sharon Ann Sluski from West Ossipee, New Hampshire. Our test kitchen figures her thrifty main dish costs just 94 cents per serving.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. meanwhile, in a skillet, saute peppers in butter for 2-3 minutes or until crisp-tender. Stir in tomatoes, sugar, salt and pepper; heat through. , Drain pasta; stir in cheese until melted. Spoon into bowls; top with tomato mixture. Garnish with basil and/or oregano if desired.
Nutrition Facts : Calories 604 calories, Fat 23g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 1492mg sodium, Carbohydrate 76g carbohydrate (11g sugars, Fiber 7g fiber), Protein 28g protein.
PINTO BEAN SALAD WITH ROASTED PEPPERS AND PASTA SHELLS
Steps:
- Place the beans in a large pot and cover generously with water. Bring to a boil. Reduce the heat to medium low and cook, covered, until the beans are creamy inside, but not mushy, about 1 to 1 1/2 hours. Drain beans and transfer to a large bowl to cool. Cook shells in rapidly boiling salted water. When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape. Drizzle with a tiny bit of olive oil. When cool, combine pasta with the pinto beans. Add peppers. In a small bowl, combine the remaining ingredients. Drizzle dressing over salad and toss gently to combine.
- To roast chiles and peppers: Place over a gas flame or on a tray under a broiler. Keep turning so that the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic or paper bag, tie the top closed and allow to steam until cool to the touch, about fifteen minutes. (To speed things up, place bag in a bowl of ice water.) Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits.
SHELLS WITH SAUSAGE AND PEPPERS
Make and share this Shells With Sausage and Peppers recipe from Food.com.
Provided by mandagirl
Categories Pasta Shells
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta as directed on package and drain.
- Toss with 2 T. of the olive oil and set aside.
- Cook and stir sausage until well cooked and drain fat.
- Stir in wine (or broth) and cook 10 minutes.
- Remove mixture from skillet and set aside.
- Add remaining oil to skillet along with onion and peppers.
- Cook and stir until peppers are crisp-tender.
- Add garlic and cook 30 seconds.
- Add cooked sausage and parsley and heat through.
- Add with cheese and salt to pasta in a large bowl.
- Toss and serve.
Nutrition Facts : Calories 636.9, Fat 25.2, SaturatedFat 6.6, Cholesterol 35.7, Sodium 870.1, Carbohydrate 66.2, Fiber 3.9, Sugar 4.7, Protein 29.3
PASTA SHELLS AND PEPPERS
Green peppers and tomatoes spooned over the top give this easy to prepare macaroni and cheese fresh homemade taste.
Provided by Mary in LA.
Categories Pasta Shells
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- In skillet saute peppers in butter for 2 to 3 minutes or until crisp-tender.
- Stir in tomatoes, sugar,salt and pepper; heat through.
- Drain pasta; stir in cheese until melted.
- Spoon into bowls; top with tomato mixture.
- Garish with oregano or basil or both if desired.
Nutrition Facts : Calories 601.2, Fat 22, SaturatedFat 13.2, Cholesterol 53.5, Sodium 1898.6, Carbohydrate 75.3, Fiber 5.6, Sugar 14.8, Protein 26.5
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