3 Pepper Pasta
Get ready to savor the vibrant flavors of 3 Pepper Pasta, a colorful and wholesome dish that's perfect for weeknight dinners or casual gatherings. This recipe highlights the natural sweetness of red, yellow, and green bell peppers, which are sautéed until tender and tossed in a robust tomato-based sauce infused with garlic, oregano, basil, and a hint of chili flakes for a subtle kick. Paired with perfectly cooked penne pasta, this dish strikes the ideal balance between freshness and comfort. Ready in just 35 minutes, 3 Pepper Pasta is a quick and satisfying vegetarian option that can be customized with optional Parmesan cheese and fresh parsley for extra zest. Bursting with flavor and packed with nutrients, this family-friendly recipe is sure to become a household favorite. Perfect for those seeking an easy pasta recipe packed with bold colors and Mediterranean-inspired ingredients!
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 400 grams Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- garnish Parmesan cheese (optional)
- garnish Fresh parsley (optional)
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, prepare the vegetables by slicing the red, yellow, and green bell peppers into thin strips.
Heat olive oil in a large skillet over medium heat. Add the minced garlic cloves and sauté for 1-2 minutes until fragrant, being careful not to let them burn.
Add the sliced bell peppers to the skillet and cook for 5-7 minutes, stirring frequently, until they are softened but still slightly crisp.
Add the crushed tomatoes to the skillet, followed by the dried oregano, dried basil, chili flakes, salt, and ground black pepper. Stir well to combine.
Reduce the heat to low and let the sauce simmer for 5-7 minutes, allowing the flavors to meld together. If the sauce becomes too thick, add a splash of the reserved pasta water.
Toss the cooked pasta directly into the skillet with the sauce and peppers. Mix well to coat the pasta evenly. Add more pasta water, a little at a time, if needed to achieve your desired consistency.
Serve the pasta warm, garnished with freshly grated Parmesan cheese and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 21.3 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 511 mg | 39% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2749 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
