Ziti with Red Peppers Olives Artichokes and Gorgonzola
Elevate your pasta night with this decadent recipe for Ziti with Red Peppers, Olives, Artichokes, and Gorgonzola! This vibrant dish combines tender ziti pasta with the smoky sweetness of roasted red bell peppers, the briny bite of Kalamata olives, and the delicate tang of marinated artichoke hearts. A luxurious Gorgonzola cream sauce, infused with a splash of dry white wine and fresh basil, coats every bite in rich, savory flavor. Perfectly balanced and bursting with Mediterranean-inspired ingredients, this recipe is as easy to prepare as it is impressive. Serve it hot with a sprinkle of Parmesan for a gourmet touch your family or guests will adore. Perfect for weeknight dinners or special occasions alike!
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Recipe Information
Ingredients
- 12 ounces ziti pasta
- 2 tablespoons olive oil
- 2 large red bell peppers
- 3 garlic cloves, minced
- 1 cup kalamata olives, pitted and halved
- 1 cup marinated artichoke hearts, drained and quartered
- 1 cup Gorgonzola cheese, crumbled
- 1 cup heavy cream
- 0.5 cup dry white wine
- 0.25 cup fresh basil leaves, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup grated Parmesan cheese (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the ziti pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water and drain the rest. Set aside.
Meanwhile, roast the red bell peppers. Turn on a gas stove burner to medium-high heat and place the peppers directly over the flame, turning occasionally, until the skin is blackened and blistered. Alternatively, roast the peppers under the broiler until charred all over. Once roasted, place the peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove the seeds, and slice into thin strips.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the roasted red pepper strips, kalamata olives, and artichoke hearts. Cook for 2-3 minutes to warm through.
Deglaze the skillet by adding the white wine. Let it simmer for 2-3 minutes until reduced slightly.
Reduce the heat to low and stir in the heavy cream. Add the Gorgonzola cheese and stir until the cheese has melted into a creamy sauce.
Add the cooked ziti pasta to the skillet. Toss to combine and coat the pasta with the sauce. If the sauce is too thick, add some reserved pasta water, a little at a time, until desired consistency is achieved.
Season with salt and black pepper to taste. Stir in the chopped fresh basil.
Serve hot, garnished with grated Parmesan cheese if desired. Enjoy your Ziti with Red Peppers, Olives, Artichokes, and Gorgonzola!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 26.7 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 471 mg | 36% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 605 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.
