Pasta with Roasted Red Peppers

Pasta with Roasted Red Peppers is a vibrant and flavorful dish that combines the sweetness of roasted peppers with al dente pasta, creating a delightful vegetarian meal. Perfect for a quick dinner, this dish is both comforting and satisfying.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Roasted red peppers (jarred) - 200 grams, drained and sliced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 leaves, chopped
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste
• Crushed red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the sliced roasted red peppers to the skillet and cook for another 3-4 minutes, allowing the flavors to meld.
4. Once the pasta is cooked, reserve 1/2 cup of pasta water and then drain the pasta. Add the drained pasta directly to the skillet with the roasted peppers.
5. Toss the pasta with the roasted peppers, adding reserved pasta water as needed to create a light sauce.
6. Stir in chopped basil, grated Parmesan cheese, and season with salt, black pepper, and crushed red pepper flakes (if using). Mix well until everything is combined.
7. Serve immediately, garnished with extra basil and Parmesan if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 62 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from roasted red peppers, promoting immune health.
• Provides a good source of fiber from pasta, aiding in digestion.

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