Penne Pasta With Multi Colored Peppers Recipes

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PASTA WITH PEPPERS



Pasta with peppers image

Scrumptious and full of flavor, this pasta with peppers makes a terrific vegetarian pasta dish. The slowly cooked peppers mingle with the sweet red onion, the garlic and the savory Kalamata olives. Finish with balsamic vinegar, extra virgin olive and fresh basil. All BIG flavors!

Provided by Katia

Categories     pasta

Time 35m

Number Of Ingredients 10

1 ½ Tbsp Extra virgin olive oil, plus more to drizzle
3-4 medium-sized peppers, cut into slices
1 red onion, cut lenghtwise into wedges
2 garlic cloves, minced
¾ cup (80-90 grams) kalamata olives, pitted
1 Tbsp balsamic vinegar
salt and pepper, to taste
small handfull fresh basil leaves, shredded
parmesan cheese, to serve ((optional))
7 oz (200 grams) pasta (rigatoni, penne, fusilli, spaghetti...)

Steps:

  • Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and freshly ground pepper, cover with a lid and cook over medium heat for about 15 minutes. Stir frequently.
  • After 15 minutes stir in the the onion and cook for a further 10 minutes. Add a touch of water if needed.
  • When the onion and the peppers are done, add the olives, the balsamic vinegar and the garlic, give a good stir and cook for about 3 minutes. Taste and adjust the seasoning according to your likings, you might want to add an extra pinch of salt or more black pepper.
  • Meanwhile, bring a pot of salty water to the boil and cook your pasta until al dente, according to the package's directions. Keep in mind to reserve some of the starchy cooking water when you drain the pasta (about ½ cup should be fine).
  • Add the pasta to the pan along with a good drizzle of extra virgin olive oil and some of the pasta cooking water (add it gradually until needed). Addd the basil leaves and toss well until the pasta looks well coated and moist.
  • Divide the pasta with peppers into 4 bowls, garnish with a few extra basil leaves and serve with freshly grated parmesan cheese if you don't keep it vegan. Enjoy!

Nutrition Facts : Calories 329 kcal, Carbohydrate 51 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 843 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

PENNE PASTA WITH MULTI-COLORED PEPPERS



Penne Pasta With Multi-Colored Peppers image

Which in Canada is Salade de pates au poivron, or so they say. I haven't tried this yet because I'm posting it for the WT 06. In the original recipe by Debra Weber, she says you can use 20 small Nicoise or the Kalmata olives, but it would not let me post that so I'm putting it here. This really sounds good.

Provided by Nimz_

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces penne pasta
1 1/4 cups light olive oil
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
3 -4 garlic cloves, crushed (to taste)
1 cup basil leaves, & a few (to garnish)
kalamata olive, pitted
salt & freshly ground black pepper

Steps:

  • Cook the pasta according to the pasta directions.
  • Drain and toss with 2 tablespoons of the olive oil.
  • Cool at room tenperature.
  • Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes.
  • Drain them on paper towels and reserve.
  • Put the basil and garlic in the bowl of a food processor.
  • Add the rest of the olive oil, salt and pepper and puree.
  • Pour the basil "sauce" over the pasta and toss.
  • Add the reserved peppers and olives and toss together.
  • To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves.

Nutrition Facts : Calories 937.4, Fat 69.7, SaturatedFat 9.6, Sodium 7.6, Carbohydrate 75.6, Fiber 11.8, Sugar 2, Protein 8.1

TRICOLORE PENNE PASTA WITH CHICKEN



Tricolore Penne Pasta with Chicken image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3/4 box (12 ounces) whole-wheat penne
1/4 cup olive oil
4 large cloves garlic, thinly sliced
1/2 cup sun-dried tomatoes, (not oil-packed), sliced into strips
1/2 pound skinless, boneless chicken breast halves, thinly sliced
2 cups roughly chopped arugula leaves
1 medium head radicchio, thinly sliced
1 large head endive, bottom 1/2-inch removed, then sliced into thin strips
3/4 cup low-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fresh basil leaves, thinly sliced, plus more for garnish
1/4 cup shaved Parmesan

Steps:

  • Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
  • Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.
  • Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
  • Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid

Nutrition Facts : Calories 580 calorie, Fat 20 grams, SaturatedFat 3.5 grams, Cholesterol 35 milligrams, Sodium 600 milligrams, Carbohydrate 75 grams, Fiber 13 grams, Protein 28 grams

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

MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO



Mini Penne with Sweet Peppers and Parmigiano-Reggiano image

Your whole family will love this pasta recipe, perfect for warm summer nights!

Provided by Food Network

Time 20m

Yield 4-6 servings

Number Of Ingredients 9

1 box Piccolini Rich in Fiber - White Mini Penne
4 tablespoons extra virgin olive oil
1 yellow onion, diced
1 red bell pepper
1 yellow bell pepper
1 cup vegetarian broth
6 leaves fresh basil, chopped fine
1/2 cup Parmigiano-Reggiano cheese, grated
Salt and pepper to taste

Steps:

  • Bring a large pot of water to boil. Season water with salt to taste (optional).
  • In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
  • Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
  • Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
  • Meanwhile cook pasta according to package directions, drain and toss with the sauce.
  • Stir in chopped basil and cheese before serving.
  • 2011 Barilla. All Rights reserved.

PASTA, ONIONS AND PEPPERS.



Pasta, onions and peppers. image

Quick, easy, tasty, perfect after a long day of work (whatever you do). Cooking pasta in this way is someone elses idea and I can't remember who's...Please tell me...someone! :( Test the pasta occasionally and drain it when it's at your preferd "hardness" or "softness", I refuse to eat anything that is not al-dente, but in spain they serve it all mushy (ick!).

Provided by Samuel Holden

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

pasta (Penne Rigate or pasta bows for 2 people)
1 large onion, chopped thinly
2 green peppers, chopped thinly
1 small red pepper, chopped thinly
2 tablespoons olive oil (Not virgin!)
20 g butter
fresh basil, chopped (just a bit)
grated parmesan cheese (, to serve)
1 tablespoon pine nuts

Steps:

  • Boil water in a large pan, add pasta, return to boil and turn off the heat, leave for 15 minutes (it really does work!).
  • While you are awaiting for the pasta heat a wok or a frying pan and add the oil and.
  • Fry onions'till the're"limp", add the butter.
  • Stir-fry until the onions have gone golden.
  • Add green peppers and stir-fry for 2 minutes.
  • Add red peppers and fry for another 2 minutes (I like crispy peppers, if you like yours limp the use more time and add the peppers earlier in the cooking).
  • Add basil and pine nuts.
  • Remove from heat.
  • Test the pasta to see if its done, if its not then boil the water up again and it will be.
  • Strain pasta and add to the vegetables, mix and serve.
  • Sprinkle with parmesan cheese.
  • Use parmesano Reggiano for top quality taste.

BELL PEPPERS AND PASTA



Bell Peppers and Pasta image

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

2-1/4 cups uncooked penne pasta
3/4 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese

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

PENNE WITH ITALIAN SAUSAGE AND PEPPERS



Penne with Italian Sausage and Peppers image

Add something tangy to your family's Italian dinner! Serve sausage and pepper cooked in tomato over your pasta - a wonderful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 9

1 (16-oz.) pkg. uncooked penne (tube-shaped pasta)
1 teaspoon dried basil leaves
6 hot or spicy Italian sausage links (about 1 1/2 lb.)
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
1 onion, cut into 1/2-inch pieces
1 1/2 cups diced Italian plum tomatoes
1 (15-oz.) can Italian-style tomato sauce
1 oz. (1/4 cup) shredded fresh Asiago cheese

Steps:

  • Cook penne in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Add basil; toss to coat. Cover to keep warm.
  • Meanwhile, heat large nonstick skillet over medium heat until hot. Add sausage links, bell peppers and onion; cook 6 to 8 minutes or until sausage links are browned, stirring occasionally.
  • Add tomatoes and tomato sauce; mix well. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until sausage links are thoroughly cooked and sauce is of desired consistency, stirring occasionally. Serve sauce over penne. Sprinkle with cheese.

Nutrition Facts : Calories 660, Carbohydrate 72 g, Cholesterol 80 mg, Fat 2, Fiber 5 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 10 g

TRICOLOR PEPPER PASTA



Tricolor Pepper Pasta image

I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.-Roxanne Lynnes, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked penne pasta
1 each large sweet red, yellow and green pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch strips
1/2 pound fresh mushrooms, sliced
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1-1/2 teaspoons salt
3/4 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

PEPPER PASTA QUICK COOK



Pepper Pasta Quick Cook image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Serves 4

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons unsalted butter
2 medium garlic cloves, crushed
1 medium shallot, very finely chopped
1 medium red bell pepper, seeded, deveined, and cut into very thin slices
1 medium yellow bell pepper, seeded, deveined, and cut into very thin slices
1 medium orange bell pepper, seeded, deveined, and cut into very thin slices
Coarse salt and freshly ground pepper
Pinch red-pepper flakes
10 basil leaves, well washed and dried, coarsely torn
Pepper Pasta
Freshly grated Parmesan, for serving

Steps:

  • Heat oil and butter in a large skillet over medium heat. Add garlic, and cook until golden, about 5 minutes. Stir in shallot, and cook until translucent, about 3 minutes. Add peppers, salt, pepper, and red-pepper flakes, and cook, stirring until soft, about 5 minutes more. Stir in half of the basil.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, 2 to 4 minutes. Drain, and add to the pan with peppers. Cook, stirring constantly, for 1 minute. Transfer to serving platter. If desired, remove garlic, and discard. Garnish with remaining basil and Parmesan. Serve immediately.

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