Sweet Red Pepper Ziti
Transform your weeknight dinner routine with this creamy and flavorful Sweet Red Pepper Ziti! Packed with vibrant, roasted red bell peppers and a touch of heat from crushed red pepper flakes, this dish blends smoky-sweet and savory elements into a luxurious sauce. Tossed with perfectly al dente ziti pasta, the sauce is enriched with smooth heavy cream, nutty Parmesan cheese, and a hint of garlic and onion for depth. The addition of fresh basil adds a fragrant finish, making every bite irresistibly aromatic. Ready in just 45 minutes, this easy-to-make pasta recipe is perfect for family dinners or impressing guests. It’s comfort food at its finest, offering a hearty, vegetarian option that's as beautiful as it is delicious!
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Recipe Information
Ingredients
- 12 oz Ziti pasta
- 3 large Red bell peppers
- 2 tbsp Olive oil
- 3 large Garlic cloves
- 1 medium Yellow onion
- 1 cup Vegetable broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh basil leaves
- Water for pasta
- 1 tbsp Salt for pasta water
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or aluminum foil.
Cut the red bell peppers into halves, removing the seeds and stems. Place them cut side down on the prepared baking sheet.
Roast the red peppers in the oven for 20-25 minutes, or until the skins are charred and blistered. Once done, transfer the peppers to a bowl and cover tightly with plastic wrap. Let them cool for 10 minutes.
While the peppers are cooling, bring a large pot of salted water to a boil. Add the ziti pasta and cook until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain and set aside.
Peel the charred skin off the cooled peppers and transfer them to a blender or food processor.
In a skillet, heat the olive oil over medium heat. Add the garlic and onion, cooking for 3-4 minutes or until softened and fragrant.
Transfer the cooked garlic and onion to the blender with the peppers. Add the vegetable broth, heavy cream, 1/2 cup of Parmesan cheese, red pepper flakes, salt, and black pepper. Blend until smooth and creamy.
Pour the red pepper sauce back into the skillet and heat gently over medium-low heat. If the sauce is too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.
Add the cooked ziti to the skillet, tossing to coat the pasta evenly in the sauce.
Divide the Sweet Red Pepper Ziti into serving bowls. Top with the remaining Parmesan cheese and garnish with fresh basil leaves.
Serve immediately and enjoy!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 11.0 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 611 mg | 13% | |
*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.
