Description
Indulge in the vibrant flavors of Roasted Pepper & Tomato Pasta, a delightful dish that transforms simple ingredients into a comforting culinary experience. This easy-to-make recipe features sweet roasted bell peppers and juicy tomatoes, creating a luscious sauce that will have everyone coming back for seconds. Perfect for weeknight dinners or special gatherings, this vegetarian pasta is not only versatile but also packed with nutrition. Whether you opt to customize it with your favorite vegetables or proteins, this dish is sure to impress and satisfy.
Ingredients
Scale
- 10 ounces spaghetti or your choice of pasta
- 2 red bell peppers, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 4 ripe tomatoes, diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 cup vegetable broth
- 1 teaspoon balsamic vinegar
- 2 tablespoons fresh basil, chopped
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Roast halved bell peppers on a baking sheet for 20-25 minutes until blistered. Cool and peel, then slice.
- Boil salted water in a large pot and cook spaghetti until al dente. Reserve pasta water before draining.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic for 30 seconds, then add diced tomatoes, salt, black pepper, and optional red pepper flakes. Cook for 5-7 minutes.
- Stir in roasted pepper strips, vegetable broth, and balsamic vinegar; simmer for another 3-4 minutes.
- Toss cooked pasta in the sauce until well coated. Add fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg