Mop It Up Pasta With Mushrooms Onions And Peppers Recipes

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PENNE PASTA WITH PEPPERS



Penne Pasta with Peppers image

This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.

Provided by Donna Lasater

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 5

Number Of Ingredients 6

1 pound penne pasta
2 tablespoons olive oil
2 red onions, cut into strips
2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g

BROKEN PASTA WITH MUSHROOM, ONION, AND CRISPY SPAM®



Broken Pasta with Mushroom, Onion, and Crispy SPAM® image

I love crispy SPAM®, caramelized onions, and button mushrooms. The idea of this recipe is to have them all in one dish! Sprinkle some more Parmesan cheese and black pepper on top to serve.

Provided by JFL

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 14

⅓ (8 ounce) package bucatini (dry)
⅓ (12 ounce) can fully cooked luncheon meat (such as SPAM®), cut into small cubes
2 tablespoons olive oil, divided
¼ teaspoon crushed black peppercorns
1 onion, sliced
1 tablespoon white sugar
6 mushrooms, sliced
½ teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
1 tablespoon unsalted butter
2 tablespoons grated Parmesan cheese
1 (1 ounce) slice mozzarella cheese, cut into small cubes

Steps:

  • Break each piece of bucatini into 4 pieces.
  • Toast luncheon meat with 1 tablespoon olive oil in a pan over medium heat. Add crushed peppercorns and cook until meat is crispy, about 5 minutes. Set aside.
  • Heat remaining oil in another pan over medium-low heat. Cook onion, covered, until soft, 5 to 7 minutes. Add sugar; cook, stirring every 2 to 3 minutes, until onion is very soft and browned, 10 to 15 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook bucatini at a boil until tender yet firm to the bite, about 5 minutes. Drain.
  • Add mushrooms, Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper to the pan with the onions. Stir and cover. Cook until mushrooms shrink and lose some moisture, about 5 minutes. Add butter; cook until flavors meld, about 3 minutes more. Add the crispy meat and Parmesan cheese. Stir.
  • Drain pasta and stir into the mushroom mixture. Add mozzarella cheese. Increase heat to high and cover pan. Cook, stirring occasionally, until pasta develops a light crust, 3 to 5 minutes more.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 22.2 g, Cholesterol 34.2 mg, Fat 19.7 g, Fiber 1.4 g, Protein 10.1 g, SaturatedFat 6.8 g, Sodium 513.2 mg, Sugar 5 g

MOP-IT-UP PASTA WITH MUSHROOMS, ONIONS, AND PEPPERS



MOP-It-Up Pasta with Mushrooms, Onions, and Peppers image

Categories     Mushroom     Onion     Pasta     Pepper     Brine     Boil

Yield 4 servings

Number Of Ingredients 13

Salt
1/2 pound cavatappi (hollow corkscrew pasta), or other shaped pasta
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 pound crimini (baby portobello) mushrooms, sliced
4 garlic cloves, chopped
1 large yellow onion, quartered and thinly sliced
1 red bell pepper, cored, seeded, quartered, and thinly sliced
1 cubanelle (long, light green mild Italian pepper), seeded and thinly sliced
Freshly ground black pepper
1/4 cup jarred hot banana or hot cherry pepper rings, drained and chopped, plus a splash of their brine
1 cup jarred marinated mushrooms, drained and chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped
1/3 cup grated Parmigiano-Reggiano (a couple handfuls)

Steps:

  • Heat a pot of water to a boil for pasta. Season the water with some salt and add pasta. Cook the pasta al dente, or with a bite to it.
  • Preheat a large, deep skillet over medium-high heat. Add the EVOO and crimini mushrooms. Sauté until they start to become tender, 3 to 4 minutes, then add the garlic, stir for 30 seconds, and add the onion and fresh peppers. Season the MOP (mushrooms, onions, and peppers) with salt and pepper and cook 5 minutes more. Add the chopped hot peppers and a splash of their juice from the jar. Add the marinated mushrooms next and toss to combine.
  • Drain pasta and add to the MOP. Toss the whole thing together with the parsley and cheese and serve immediately.

MOP-IT-UP PASTA SALAD MUSHROOMS, PEPPERS AND ONIONS PASTA SALAD WITH RED PEPPER PESTO



MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 10 side dish servings

Number Of Ingredients 12

1 cup drained, packed roasted red peppers
2 small cloves garlic
1 (3-ounce) jar pignoli/pine nuts
1/4 cup flat-leaf parsley leaves, a couple of handfuls
Salt and pepper
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil, eyeball it
1 pound mini penne or gemelli pasta, cooked to al dente
1 cup drained marinated mushrooms, sliced
1/4 cup Italian hot pepper rings, drained and chopped
1 green bell pepper, seeded and chopped
1/2 large red onion, chopped

Steps:

  • Place a large pot of water on to boil for pasta.
  • Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
  • Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or chill up to 48 hours.

SPAGHETTI WITH TOMATOES, MUSHROOMS, AND PEPPERS



Spaghetti With Tomatoes, Mushrooms, and Peppers image

Made this up on the weekend and it was fantastic; am putting down what I remember because my husband can't stop talking about it!

Provided by Katzen

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces multi-grain spaghetti
2 tablespoons olive oil
8 garlic cloves, minced
2 tablespoons basil
1 tablespoon oregano
8 ounces sliced mushrooms
1 yellow pepper, sliced into matchsticks
1 pint grape tomatoes, sliced in halves or 1 pint cherry tomatoes, cut into quarters
1 (14 ounce) can Italian tomatoes (optional)
5 ounces parmesan cheese, freshly grated

Steps:

  • Cook pasta to al dente.
  • Warm olive oil slowly.
  • Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle.
  • Saute mushrooms, pepper, and tomatoes in the oil/herb mixture.
  • Combine pasta and vegetable mix.
  • Stir in freshly grated Parmesan.

BAKED ZITI WITH MUSHROOMS, PEPPERS, AND PARMESAN



Baked Ziti with Mushrooms, Peppers, and Parmesan image

Categories     Cheese     Mushroom     Pasta     Pepper     Bake     Super Bowl     Vegetarian     Winter     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 11

3 large yellow bell peppers (about 1 1/2 pounds)
1 large onion
3 garlic cloves
3 tablespoons olive oil
1 1/2 cups heavy cream
1 1/2 pounds mushrooms
2 medium red bell peppers
2 medium orange bell peppers
1 pound ziti
8 scallions (green part only)
2 cups freshly grated Parmesan (about 6 ounces)

Steps:

  • Chop yellow bell peppers and onion and mince garlic. In a 3- to 4-quart heavy saucepan cook yellow peppers, onion, and garlic in 1 tablespoon oil, covered, over moderately low heat, stirring occasionally, until peppers are soft, about 30 minutes. Stir in cream. In a blender puree mixture in batches (use caution when blending hot liquids), transferring to a large bowl, and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before proceeding.)
  • Thinly slice mushrooms lengthwise and cut red and orange bell peppers into 1/4-inch-wide strips. In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tablespoons oil over moderately high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes, and season with salt and pepper.
  • Preheat oven to 375°F.
  • Fill a 6- to 7-quart kettle three fourths full with salted water and bring to a boil. Stir in ziti and cook until just tender, about 10 minutes. Reserve 1 cup pasta cooking water and drain ziti well in a colander. Rinse ziti and drain well. Thinly slice scallion greens. Into sauce stir ziti, mushroom mixture, scallion greens, 1 1/2 cups Parmesan, reserved cooking water, and salt and pepper to taste. Spoon mixture into a 3-quart shallow baking dish and sprinkle with remaining 1/2 cup Parmesan.
  • Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes.

PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS



Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers image

Make and share this Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers recipe from Food.com.

Provided by mliss29

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

7 ounces thin spaghetti
1 -2 tablespoon olive oil
1/2 onion, slivered
1 red bell pepper, cored and slivered
8 ounces mushrooms, sliced
7 ounces pesto sauce

Steps:

  • Cook the spaghetti according to package instructions.
  • Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
  • Add cooked spaghetti and pesto and combine well.
  • Serve with garlic bread and salad.

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