Easy Pasta with Bell Pepper and Tomatoes
Bursting with vibrant colors and fresh flavors, this Easy Pasta with Bell Pepper and Tomatoes is your go-to weeknight dinner that’s ready in just 30 minutes! Featuring tender pasta tossed with sautéed red and yellow bell peppers, juicy cherry tomatoes, and fragrant garlic, this dish is elevated with a sprinkle of dried oregano, basil, and optional red chili flakes for a hint of heat. A touch of reserved pasta water creates a light yet flavorful sauce that perfectly coats every bite. For the ultimate finish, top it off with freshly chopped parsley and a generous sprinkle of Parmesan cheese. Simple, satisfying, and loaded with Mediterranean-inspired ingredients, this recipe is perfect for busy days and is sure to become a family favorite.
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Recipe Information
Ingredients
- 250 grams pasta (penne or spaghetti)
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 unit red bell pepper, sliced
- 1 unit yellow bell pepper, sliced
- 200 grams cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped
- 50 grams grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, making sure not to burn it.
Add the sliced red and yellow bell peppers to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender.
Stir in the cherry tomatoes and cook for another 5 minutes, allowing them to soften and release their juices.
Season the vegetables with dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Mix well.
Add the cooked pasta to the skillet along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated in the vegetable mixture.
Cook for another 2 minutes, allowing the flavors to combine. Add more pasta water if needed to achieve your desired consistency.
Remove from heat and sprinkle the pasta with fresh parsley and grated Parmesan cheese (if using).
Serve immediately and enjoy!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.1 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 163 mg | 13% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 232 mg | 5% | |
*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.
