Description
A simple and flavorful roasted red pepper pasta dish that’s quick to make and packed with taste.
Ingredients
Scale
- 2 large red bell peppers
- 12 oz pasta (penne or fusilli recommended)
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Place whole red peppers on a baking sheet and roast for 25 minutes, turning once, until skins are charred.
- Remove peppers from oven, place in a bowl, and cover with plastic wrap for 10 minutes. Peel off skins, remove seeds, and chop.
- Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
- Heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes, sauté for 1 minute.
- Add chopped roasted peppers to the pan. Cook for 3 minutes, stirring occasionally.
- Add cooked pasta to the pan along with reserved pasta water. Toss to combine.
- Stir in Parmesan cheese. Season with salt and black pepper.
- Garnish with fresh basil leaves before serving.
Notes
- For extra creaminess, stir in 1/4 cup heavy cream with the Parmesan.
- Can substitute with jarred roasted red peppers to save time.
- Add cooked chicken or shrimp for protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg