Penne Pasta with Multi Colored Peppers
Brighten up your dinner table with this vibrant and flavorful Penne Pasta with Multi-Colored Peppers! A medley of red, yellow, green, and orange bell peppers take center stage in this quick and easy pasta recipe, delivering both striking color and fresh, natural sweetness. Tossed with al dente penne, aromatic garlic, and a touch of crushed red pepper flakes for subtle heat, this dish is finished with fresh basil and a generous sprinkle of Parmesan cheese for a satisfyingly cheesy, herby finish. Ready in just 35 minutes, this colorful, veggie-packed pasta is the perfect weeknight meal and a surefire crowd-pleaser. Whether you’re hosting a casual dinner or craving something comforting yet light, this recipe checks all the boxes for flavor, simplicity, and visual appeal.
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 1 medium Orange bell pepper
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 0.5 teaspoons Crushed red pepper flakes
- 0.25 cups Fresh basil leaves
- 0.5 cups Parmesan cheese (grated)
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
While the pasta is cooking, wash all the bell peppers thoroughly. Remove the stems, seeds, and membranes, then slice them into thin strips.
Peel and finely mince the garlic cloves.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the sliced bell peppers to the skillet. Cook them for about 5-7 minutes, stirring occasionally, until they are slightly softened but still vibrant in color.
Sprinkle in the crushed red pepper flakes, salt, and ground black pepper. Stir to combine evenly.
Add the drained penne pasta to the skillet with the sautéed peppers. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
Tear the fresh basil leaves into smaller pieces and add them into the skillet. Toss gently to distribute the herbs evenly.
Turn off the heat and sprinkle the grated Parmesan cheese over the pasta. Mix it well to coat the pasta lightly with the cheese.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve immediately, garnished with extra basil leaves and Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4227 mg | 184% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 12.5 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1399 mg | 108% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2121 mg | 45% | |
*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.
