PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
BELL PEPPERS AND PASTA
This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio
Provided by Taste of Home
Categories Dinner
Time 22m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,
Nutrition Facts : Calories 274 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 434mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
EASY PASTA WITH BELL-PEPPER AND TOMATOES
This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own!
Provided by Anu_N
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
- Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
- Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
- If you like it crispier, saute only for a couple of minutes.
- Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!
Nutrition Facts : Calories 235.9, Fat 4.5, SaturatedFat 0.7, Sodium 15.5, Carbohydrate 42.6, Fiber 4.7, Sugar 6.9, Protein 7.6
GOAT CHEESE RAVIOLI WITH BELL PEPPERS AND BROWN BUTTER
Provided by Tina Vaughn
Categories Cheese Herb Pasta Tomato Vegetarian Kid-Friendly Bell Pepper Boil Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For bell peppers:
- Char all peppers over gas flame or in broiler until blackened on all sides. Place in paper bag; seal and let stand at room temperature 15 minutes. Peel and seed peppers; chop.
- Heat oil in large skillet over medium heat. Add onion and tomatoes and cook until onion begins to brown, about 4 minutes. Reduce heat to low; cook until vegetables are very soft and onion is brown, stirring often, about 15 minutes. Add chopped peppers and vinegar. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For ravioli:
- Lightly sprinkle rimmed baking sheet with cornmeal. Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, and next 2 ingredients in medium bowl. Arrange 6 wonton wrappers on work surface. Place 1 tablespoon cheese filling in center of each wrapper. Using fingertip, dampen edges of wrappers with water. Fold all 4 corners up to meet in center, forming pyramid shape; seal all 4 edges tightly. Pinch top to seal. Place on prepared baking sheet. Repeat with remaining wrappers and filling. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.
- Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes. Transfer ravioli to skillet with browned butter. Toss over medium heat.
- Meanwhile, rewarm bell pepper mixture; divide among 6 plates. Using slotted spoon, top peppers on each plate with 3 ravioli. Drizzle with any remaining browned butter. Sprinkle with Parmesan, toasted pine nuts, olives, and chives.
- *Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.
BRUSCHETTA WITH GOAT CHEESE, ROASTED PEPPER, AND BASIL
Categories Appetizer Bake Goat Cheese Basil Bell Pepper Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.
- Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.
PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES
This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
Provided by amanda1432
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
- Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
- Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g
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- In a large pot of generously salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
- Meanwhile, in a mini food processor, combine the whole roasted peppers, anchovies, garlic, tapenade and thyme and process until finely chopped. Add the goat cheese and process until smooth. Season the sauce with salt and pepper.
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