Roasted Red Pepper Pasta Recipe

Name: Roasted Red Pepper Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 3 roma tomatoes, halved; 2 bell peppers (red, orange or yellow); 2 T olive oil; 2 T minced garlic; 1/4 t red pepper flakes; 2 T fresh lemon juice; 8 oz. chicken or vegetable broth; 1 cup of dry white wine, divided; 1/2 small yellow onion, roughly chopped; 4 T 2% plain greek yogurt; 8 oz. spaghetti, linguine or fettuccine; 3 T minced green onion; 3 T chopped fresh basil; 1/4 cup shredded parmesan

Servings: persons

3 roma tomatoes, halved
2 bell peppers (red, orange or yellow)
2 T olive oil
2 T minced garlic
1/4 t red pepper flakes
2 T fresh lemon juice
8 oz. chicken or vegetable broth
1 cup of dry white wine, divided
1/2 small yellow onion, roughly chopped
4 T 2% plain greek yogurt
8 oz. spaghetti, linguine or fettuccine
3 T minced green onion
3 T chopped fresh basil
1/4 cup shredded parmesan

1
Turn oven to 400 and roast peppers, whole, for 20-25 minutes, until skin has bubbled from the surface. Remove from oven.
2
Turn oven down to 250 and roast tomatoes skin side down until immediately before serving.
3
In large skillet, heat oil on medium and add garlic, stirring often, until garlic is golden. Turn to medium low, add red pepper flakes and lemon juice, stirring until water has evaporated, about 5 minutes. Add vegetable broth and 1/2 cup of white wine and let simmer.
4
In a food processor, add onion and remainder of white wine until smooth. Add to skillet and continue simmering.
5
Remove seeds and skin from bell peppers and add to food processor, pureeing until smooth. Add to skillet and continue simmering.
6
In a large stock pot, cook spaghetti according to package directions and drain.
7
Stir in greek yogurt to skillet until thoroughly mixed. The consistency should now be about like tomato paste. Stir in cooked spaghetti until pasta is thoroughly coated. Fold in green onion, basil and parmesan. Top with roma tomatoes and serve immediately.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 3 roma tomatoes, halved, 2 bell peppers (red, orange or yellow), 2 T olive oil, 2 T minced garlic, and more.

Yes, Roasted Red Pepper Pasta 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.

Roasted Red Pepper Pasta

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