Fettuccini with Sweet Peppers Pine Nuts
Delight your taste buds with the vibrant flavors of Fettuccini with Sweet Peppers and Pine Nuts—a quick and easy pasta dish that's as beautiful as it is delicious. Tender fettuccini is tossed with sweet, colorful bell peppers sautéed to perfection alongside fragrant garlic, red pepper flakes, and a drizzle of extra virgin olive oil. Toasted pine nuts add a delightful crunch, while freshly grated Parmesan cheese and chopped parsley bring richness and brightness to every bite. This 35-minute recipe is perfect for weeknight dinners or casual entertaining, offering a satisfying vegetarian meal that’s full of textures and bold, savory flavors. Serve it with extra Parmesan and a side of crusty bread for a restaurant-quality dish right in your own kitchen.
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 3 medium sweet bell peppers (red, yellow, or orange)
- 0.25 cup pine nuts
- 3 tbsp extra virgin olive oil
- 3 cloves garlic
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh parsley, chopped
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 cup pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the fettuccini pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining. Set aside.
While the pasta cooks, prepare the sweet peppers. Cut them into thin strips, removing the seeds and stems.
In a large, dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Be careful not to burn them. Remove from the skillet and set aside.
In the same skillet, heat the olive oil over medium heat. Add the garlic, finely minced, and sauté for about 1 minute until fragrant, being cautious not to let it burn.
Add the sliced sweet peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the peppers are tender but still have a slight bite. Season with the salt, ground black pepper, and red pepper flakes. Stir to combine.
Add the cooked fettuccini to the skillet with the sweet peppers. Toss to coat the pasta evenly. Gradually add the reserved pasta cooking water, a few tablespoons at a time, to loosen the sauce and help it cling to the pasta.
Sprinkle the toasted pine nuts, grated parmesan cheese, and chopped parsley over the pasta. Toss again to combine evenly.
Taste and adjust seasonings if needed. Serve immediately with extra grated parmesan and parsley, if desired.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 3107 mg | 135% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 20.5 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1743 mg | 37% | |
*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.
