Pepper and Mozzarella Pasta
Transform your weeknight dinner with this vibrant and flavorful Pepper and Mozzarella Pasta recipe—a delightful combination of al dente pasta, colorful bell peppers, juicy cherry tomatoes, and creamy mozzarella cheese. This Mediterranean-inspired dish is elevated with the aromatic blend of garlic, oregano, and a hint of red chili flakes for optional heat. Perfect for busy days, this recipe comes together in just 30 minutes, making it a quick and wholesome meal for the whole family. With fresh basil adding a fragrant finish and the mozzarella melting into a luscious, light sauce, every bite is a harmony of textures and flavors. Serve this easy-to-make pasta on its own or pair it with a crisp side salad for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 250 grams pasta (penne or fusilli)
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 200 grams cherry tomatoes, halved
- 1 teaspoon dried oregano
- 0.5 teaspoons red chili flakes (optional)
- 150 grams mozzarella cheese, diced or torn
- 10 leaves fresh basil leaves, torn
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 100 milliliters pasta cooking water
Instructions
Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the pasta according to package instructions until al dente. Reserve 100ml of pasta cooking water and drain the rest. Set the pasta aside.
In a large skillet or pan, heat the olive oil over medium heat.
Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the red and yellow bell peppers to the pan and cook for 5-7 minutes, stirring occasionally, until they soften slightly.
Stir in the cherry tomatoes, dried oregano, and red chili flakes (if using). Cook for another 3-4 minutes until the tomatoes start to soften and release their juices.
Lower the heat and add the cooked pasta to the skillet, tossing well to combine with the vegetables.
Add the reserved pasta cooking water a little at a time, stirring constantly to create a light sauce that coats the pasta. You may not need all the water.
Remove the pan from heat and stir in the mozzarella cheese. Allow it to melt slightly from the residual heat.
Season with freshly ground black pepper and adjust salt to taste.
Garnish the pasta with torn fresh basil leaves and serve immediately. Enjoy!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.9 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 564 mg | 12% | |
*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.
