Spaghetti with Panko and Peppers
Elevate your weeknight dinner game with this vibrant and flavorful Spaghetti with Panko and Peppers! This quick and easy recipe combines al dente spaghetti with the sweet, caramelized richness of sautéed red and yellow bell peppers, a hint of heat from red pepper flakes, and the irresistible crunch of golden toasted panko breadcrumbs. Fresh garlic, Parmesan cheese, and a zest of lemon brighten every bite, while a sprinkle of fresh parsley adds a pop of color and freshness. With just 30 minutes from start to finish, this dish is perfect for busy nights yet refined enough to impress at any dinner table. Serve it as a satisfying vegetarian main course or as a side dish alongside your favorite protein.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 4 tbsp extra virgin olive oil
- 1 cup panko breadcrumbs
- 1 large red bell pepper
- 1 large yellow bell pepper
- 3 cloves garlic
- 0.5 tsp red pepper flakes
- 0.5 cup Parmesan cheese
- 2 tbsp fresh parsley
- 1 tsp lemon zest
- 1 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crispy, about 3-4 minutes. Transfer the panko to a bowl and set aside.
Thinly slice the red and yellow bell peppers. Mince the garlic cloves.
In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium heat. Add the sliced bell peppers and sauté for 5-7 minutes until softened.
Add the minced garlic and red pepper flakes to the skillet with the bell peppers. Cook for 1-2 minutes, stirring, until the garlic is fragrant.
Add the drained spaghetti to the skillet and toss to combine. Gradually add a few tablespoons of the reserved pasta water to loosen the sauce if needed.
Stir in the toasted panko breadcrumbs, Parmesan cheese, lemon zest, and chopped parsley. Season with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 258 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.
