Pasta with Roasted Peppers

Pasta with Roasted Peppers is a vibrant and flavorful vegan Lebanese dish that combines the sweetness of roasted peppers with al dente pasta. This easy-to-make meal is perfect for a light lunch or dinner, showcasing the deliciousness of simple ingredients.

Ingredients

• Pasta (e.g., fusilli or penne) - 200 grams
• Red bell pepper - 1 large
• Yellow bell pepper - 1 large
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chili flakes (optional) - 1/4 teaspoon

Steps

1. Preheat the oven to 220°C (428°F).
2. Cut the red and yellow bell peppers in half, remove the seeds, and place them cut side down on a baking sheet.
3. Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are blistered and charred.
4. While the peppers are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
5. Once the peppers are roasted, remove them from the oven and let them cool for a few minutes. Peel off the charred skins and slice the peppers into strips.
6. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
7. Add the roasted pepper strips to the skillet, along with the cooked pasta, lemon juice, salt, black pepper, and chili flakes (if using). Toss everything together gently until well combined and heated through.
8. Remove from heat and stir in the chopped parsley.
9. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 60 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from the roasted peppers, promoting eye health and immune function.
• High in fiber, which aids in digestion and helps maintain a healthy weight.

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