Best Bell Peppers And Pasta Recipes

BELL PEPPERS AND PASTA

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,

PASTA WITH SHRIMP, ASPARAGUS, AND BELL PEPPERS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• At the same time, heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic; cook until almost tender, 5 to 6 minutes. Quickly stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles; toss until shrimp just start to turn pink, 2 to 3 minutes.
• Add Alfredo sauce and stir to avoid sticking. Cook and stir until sauce is hot and bubbling, and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Serve sauce over fettuccine and garnish with Parmesan cheese.

PASTA PRIMAVERA WITH CARROTS, BELL PEPPERS AND SQUASH

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, chile, garlic, thyme and vinegar; season with 1/2 teaspoon salt and a few grinds of pepper. Reduce the heat to medium low; cover and cook, stirring halfway through, until the vegetables are very tender, about 20 minutes.
• Add the heavy cream to the skillet; bring to a simmer. Gradually stir in the parmesan until just melted, about 1 minute. Add the tomatoes.
• Increase the heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper. Top with more parmesan.

PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS

Steps:

• Cook the spaghetti according to package instructions.
• Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
• Add cooked spaghetti and pesto and combine well.
• Serve with garlic bread and salad.

PASTA WITH BELL PEPPERS, PESTO AND SWEET ITALIAN SAUSAGE

Steps:

• Remove casing from sausage links. Heat skillet, and add links. Break up meat while cooking (like ground beef consistancy) Cook until nicely browned.
• Place on paper plate with paper towel to soak up extra grease. Place aside until needed.
• Wash tomatoes and slice up into workable size. Place in food processor.
• Peel garlic cloves and place in processor with tomatoes.
• Cut lemon in half, squeeze juice from one half on top of tomatoes and garlic on food processor.
• Wash basil and cilantro. Place herbs in food processor as well.
• Process until all tomatoes are chopped up - NOT until smooth. You want a little chunkiness. Sauce will be a little watery. (I have thought about adding a small can of tomato paste or something here to thicken the sauce and make it more like what you would get out of a jar, however I have never tried it so I'm not sure how it would work/taste.).
• Wash and cut up pepper. Cut into slices and then cut the slices in half.
• Place tomato sauce in pan and add in meat. Heat for 5-10 minutes over medium heat until warm. Add in pepper for a few minutes and cook until desired firmness. (I only put them in for about 2-3 minutes as I like them just warm, and still crunchy.).
• Mix sauce with warm pasta, stir in pesto and serve ENJOY!

BELL PEPPERS AND PASTA

Steps:

• Cook and drain pasta.
• In a nonstick skillet, sauté onion in oil for 1 1/2 minutes. Add garlic; cook 30 seconds longer. Add red & green bell peppers; cook & stir 3 minutes, until vegetables are tender.
• Stir in olives, oregano, salt, and cayenne pepper.
• Add water; cook and stir until mixture comes to a boil. Add drained pasta, remove from heat.
• Stir in cheese; serve immediately.

MIXED-HERB PASTA WITH RED BELL PEPPERS AND FETA

Steps:

• Heat oil in heavy large skillet over high heat. Add peppers and cook until crisp-tender, stirring frequently, about 3 minutes. Add garlic; sauté 1 minute. Add wine; boil until reduced by 1/3, about 2 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add pepper mixture, herbs, and cheese. Toss gently but thoroughly until cheese begins to melt. Season to taste with salt and pepper and serve.

PASTA WITH BELL PEPPERS AND PUMPKIN SAUCE

Steps:

• Melt 1/2 the butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add pumpkin and cook for 2 minutes. Cover, reduce heat, and cook, stirring often, until soft, 25 to 30 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until almost tender yet firm to the bite, about 10 minutes, 2 minutes less than indicated on the package. Drain and transfer to a bowl.
• Melt the remaining butter in a second skillet and cook bell peppers until softened, 5 to 10 minutes. Add to the bowl with the cooked pasta.
• Once pumpkin is tender, add cream and Parmesan cheese to skillet. Season with salt and pepper and stir until smooth. Add drained pasta and cooked bell peppers and mix well.

SHANGHAI PASTA (WITH SHRIMP AND SWEET BELL PEPPERS)

Steps:

• Mix ingredients for the sauce (listed above) and set aside.
• Cook pasta according to package directions. Drain and keep warm.
• In a large skillet or wok, cook and stir green beans and sweet peppers in hot oil for five minutes. Push veggies to the side if using a wok. Otherwise pour them in with the pasta to free up the skillet.
• Add a little oil to the skillet if needed, to continue. Add the garlic, ginger, and black pepper. When oil is hot, add the shrimp and cook over medium heat for 2-3 minutes or until they are opaque.
• Add sauce to skillet. (If substituting pea pods for green beans, add them now too).
• Finally, add pasta, green beans and sweet peppers back into the skillet and heat through.
• To serve, top with sesame seeds and green onions.

PASTA WITH BELL PEPPERS, GOAT CHEESE AND BASIL

Steps:

• In a skillet, cook the garlic in the oil over moderately low heat, stirring, for 1 minute. Add the onion and cook, stirring, until the onion is softened. Add the bell peppers, cook the mixture over moderate heat, stirring, for 5 minutes, or until the peppers are just tender, add the wine and olives.
• Boil the wine until it is reduced by half, season the mixture with salt and pepper to taste and stir in the basil.
• In a pot of salted cooking water, cook the pasta 8 to 10 minutes or until al dente. Drain well, reserving 2/3 cup of the cooking water.
• In a serving bowl, whisk 2/3 of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth. Add the pasta and the bell pepper mixture and toss well.
• Sprinkle the pasta with the remaining goat cheese.