Three Sweet Peppers Over Pasta
Brighten up your weeknight dinners with this vibrant and flavorful "Three Sweet Peppers Over Pasta" recipe! Bursting with color and natural sweetness, this dish showcases a trio of red, yellow, and orange bell peppers, sautéed to perfection with garlic and olive oil. Tossed with al dente spaghetti and lightly seasoned, each bite offers a delightful mix of tender veggies and simple seasonings, complemented by a sprinkle of Parmesan cheese and fresh parsley. This quick and easy recipe is ready in just 35 minutes, making it an ideal choice for busy nights. Plus, it’s versatile—elevate it with a pinch of red pepper flakes for a spicy twist or pair it with a side salad for a well-rounded, satisfying meal. Perfect for pasta lovers seeking a veggie-forward yet indulgent dish, this recipe is a feast for the eyes and palate alike!
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Recipe Information
Ingredients
- 12 oz Spaghetti (or pasta of choice)
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Orange bell pepper
- 3 tbsp Olive oil
- 4 cloves Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.5 cup Parmesan cheese (grated, for garnish)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti (or pasta of choice) according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, prepare the sweet peppers. Slice the red, yellow, and orange bell peppers into thin strips, discarding the seeds and core.
Peel and mince the garlic cloves.
Heat a large skillet over medium heat. Add 3 tablespoons of olive oil.
Once the oil is hot, add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the sliced bell peppers to the skillet. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat the peppers in the oil and seasoning.
Cook the peppers over medium heat, stirring occasionally, for 8-10 minutes or until they are tender and slightly caramelized.
If desired, add 1/4 teaspoon of crushed red pepper flakes for a spicy kick, and stir to combine.
Add the cooked pasta to the skillet with the peppers. Toss everything together, adding a splash of the reserved pasta water to create a light sauce that coats the pasta evenly.
Taste and adjust seasoning, adding more salt and pepper if needed.
Serve the pasta warm, garnished with freshly grated Parmesan cheese and chopped parsley.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4237 mg | 184% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 13.1 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1401 mg | 108% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1489 mg | 32% | |
*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.
