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Pasta with Mixed Roasted Peppers Vinaigrette

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

40 min

Ready

1 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 medium green bell peppers
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1 medium sweet red bell peppers
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1 medium sweet yellow bell peppers
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1 medium orange bell pepper
*
2 tablespoons olive oil
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2 medium garlic cloves
finely chopped
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2 tablespoons balsamic vinegar
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1 tablespoon basil
finely shredded
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1 tablespoon italian parsley
finely chopped
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1 x pasta
cooked
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Ingredients

Amount Measure Ingredient Features
1 medium green bell peppers
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1 medium sweet red bell peppers
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1 medium sweet yellow bell peppers
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1 medium orange bell pepper
*
3E+1 ml olive oil
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2 medium garlic cloves
finely chopped
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3E+1 ml balsamic vinegar
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15 ml basil
finely shredded
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15 ml italian parsley
finely chopped
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1 x pasta
cooked
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Directions

Roast, peel, stem, and seed the peppers.

To roast peppers, place them in a foil-lined baking sheet in a 500 degrees F. oven.

Roast until their skins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly.

Remove them from the oven and cover them with a kitchen towel.

When peppers are cool enough to handle, pull out their stems, peel away their blackened skins; open the peppers up; and remove their seeds, using a teaspoon to pick up any stray ones.

Tear the peppers up into ½ to ½ inch wide strips, and save their juices, set aside.

In a large skillet, heat the olive oil with the garlic over moderate heat.

When the garlic sizzles, add the pepper strips and their juices.

Then stir in the vinegar.

As soon as the liquid sizzles, stir in the basil and parsley and spoon the sauce over cooked pasta.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 13048% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 5g
Vitamin A 23% Vitamin C 105%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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