Description
Indulge in the delightful flavors of Roasted Pepper & Tomato Pasta, a quick and easy meal that combines the sweetness of roasted bell peppers with the tanginess of fresh tomatoes. This vegetarian dish is perfect for busy weeknights or casual gatherings, allowing you to enjoy a comforting yet impressive meal in just 45 minutes. With its rich sauce and vibrant colors, this pasta is sure to please everyone at the table.
Ingredients
Scale
- 10 ounces spaghetti (or pasta of choice)
- 2 red bell peppers
- 1 yellow bell pepper
- 4 ripe tomatoes
- 4 cloves garlic
- 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
- Fresh basil and Parmesan cheese for garnish
Instructions
- Preheat oven to 400°F (200°C). Halve and seed the bell peppers, place them cut side down on a baking sheet, and roast for 20-25 minutes until blistered. Cool slightly, peel skins, and cut into strips.
- In a large pot, bring salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and reserve some pasta water.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant (about 30 seconds). Add diced tomatoes, salt, black pepper, and optional red pepper flakes. Cook for 5-7 minutes until tomatoes soften.
- Stir in roasted pepper strips with vegetable broth and balsamic vinegar; simmer for another few minutes.
- Toss cooked spaghetti with the sauce mixture until well combined. Adjust seasoning if necessary and garnish with fresh basil and Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg