Sweet and Sour Peppers with Pasta Bows
Brighten up your dinner table with this vibrant and flavorful Sweet and Sour Peppers with Pasta Bows! Featuring colorful strips of red, yellow, and green bell peppers, tender farfalle pasta, and a perfectly balanced sweet and tangy sauce made with honey, white vinegar, and a touch of soy sauce, this dish is as visually appealing as it is delicious. Sautéed red onion and garlic bring depth to the sauce, while the al dente pasta soaks up every bit of the glossy, sweet-and-sour glaze. Ready in just 35 minutes, this quick and easy vegetarian recipe is perfect for busy weeknights or a light, refreshing summertime meal. Garnish with fresh parsley for an extra pop of flavor and serve it piping hot for a satisfying dinner that the whole family will love.
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Recipe Information
Ingredients
- 12 oz farfalle pasta (bow-tie)
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 2 tbsp olive oil
- 1 medium red onion
- 2 cloves garlic
- 2 tbsp tomato paste
- 3 tbsp white vinegar
- 3 tbsp honey
- 2 tsp soy sauce
- 1 cup water
- 2 tsp cornstarch
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook the farfalle pasta according to the package instructions until al dente. Drain the pasta and set aside, reserving 1/4 cup of the pasta water.
Slice the red, yellow, and green bell peppers into thin strips. Peel and thinly slice the red onion. Mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced red onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
Add the sliced bell peppers to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften but still retain some crunch.
In a small bowl, whisk together the tomato paste, white vinegar, honey, soy sauce, water, and cornstarch. Pour the mixture into the skillet with the peppers and stir well to combine.
Bring the sauce to a simmer, allowing it to thicken, about 3-4 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
Season the mixture with salt and black pepper to taste. Toss the cooked farfalle pasta into the skillet, stirring until it is evenly coated in the sweet and sour sauce.
Serve the sweet and sour peppers with pasta bows immediately, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1665 mg | 72% | |
| Total Carbohydrate | 359.4 g | 131% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 79.0 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2107 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.
