Pasta with Mixed Roasted Peppers Vinaigrette Recipe

Name: Pasta with Mixed Roasted Peppers Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium green bell peppers; 1 medium sweet red bell peppers; 1 medium sweet yellow bell peppers; 1 medium orange bell pepper; 2 tablespoons olive oil; 2 medium garlic cloves finely chopped; 2 tablespoons balsamic vinegar; 1 tablespoon basil finely shredded; 1 tablespoon italian parsley finely chopped; 1 x pasta cooked

Servings: persons

1 medium green bell peppers
1 medium sweet red bell peppers
1 medium sweet yellow bell peppers
1 medium orange bell pepper
2 tablespoons olive oil
2 medium garlic cloves finely chopped
2 tablespoons balsamic vinegar
1 tablespoon basil finely shredded
1 tablespoon italian parsley finely chopped
1 x pasta cooked

1
Roast, peel, stem, and seed the peppers.
2
To roast peppers, place them in a foil-lined baking sheet in a 500 degrees F. oven.
3
Roast until their skins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly.
4
Remove them from the oven and cover them with a kitchen towel.
5
When peppers are cool enough to handle, pull out their stems, peel away their blackened skins; open the peppers up; and remove their seeds, using a teaspoon to pick up any stray ones.
6
Tear the peppers up into 1/2 to 1/2 inch wide strips, and save their juices, set aside.
7
In a large skillet, heat the olive oil with the garlic over moderate heat.
8
When the garlic sizzles, add the pepper strips and their juices.
9
Then stir in the vinegar.
10
As soon as the liquid sizzles, stir in the basil and parsley and spoon the sauce over cooked pasta.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium green bell peppers, 1 medium sweet red bell peppers, 1 medium sweet yellow bell peppers, 1 medium orange bell pepper, and more.

Yes, Pasta with Mixed Roasted Peppers Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Mixed Roasted Peppers Vinaigrette

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