The purpose of this blog is to demonstrate how a base recipe, in this case Pasta with Peppers Recipes, can create a new recipe with a few ingredient changes. First, we create a recipe, then we taste the recipe, then we change up the ingredients to develop a new recipe from the original recipe. This is the innovative part of the process. That is why our approach to cooking is create, taste, innovate.
I hope you enjoy these pasta with peppers recipes. Let us know what you think. You can reach out to us here.
Welcome to our Pasta with Peppers Recipe Series Page
Easy Spaghetti with Peppers and Onions
Easy Spaghetti with peppers and onions, garlic, and diced tomatoes. Red and green bell peppers sautéed in extra virgin olive oil with garlic, sweet onions, diced tomatoes, and mixed with spaghetti and grated cheese.
Welcome to the first recipe in our Pasta with Peppers series of recipes. In this version we are using red peppers, green peppers, onions, and diced tomatoes to create a wonderful and tasty pasta with peppers dish. This series of recipes will feature peppers cooked with different types of pastas and other ingredients. What will change the most in these recipes are the complimentary ingredients. For instance, in the second version of this recipe, zucchini is the main complimentary ingredient.
Ingredients
- 1 lb. spaghetti uncooked
- 2 green bell peppers cut into thin strips
- 2 red bell peppers cut into thin strips
- 2 sweet onions sliced
- 15 oz. can diced tomatoes
- 6 cloves garlic sliced
- ½ cup Romano cheese
- ¼ cup extra virgin olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
Preparing the Pasta:
- Prepare the spaghetti according to the package instructions for al dente pasta. Strain pasta and set aside.1 lb. spaghetti
Preparing the Vegetables:
- While the spaghetti is cooking, in a large pot or skillet add the extra virgin olive oil and bring to a high heat.¼ cup extra virgin olive oil
- Next, add the garlic and sauté until golden, about 1-2 minutes, mixing occasionally.6 cloves garlic
- Next, add in the bell peppers, sweet onions, diced tomatoes, salt, and pepper to the skillet.2 green bell peppers, 2 red bell peppers, 2 sweet onions, ½ tsp. salt, ¼ tsp. black pepper, 15 oz. can diced tomatoes
- Sauté until the vegetables are tender, about 5-7 minutes, mixing occasionally
Bringing it all Together:
- Add the spaghetti and grated cheese to the vegetables and mix well. Cook for 2-3 minutes, or until the spaghetti reaches your desired temperature.½ cup Romano cheese
To Serve:
- Place the pasta into a large serving bowl and sprinkle with more grated cheese if desired.
Notes
Nutrition
Pasta with Peppers and Zucchini: A 30 Minute Recipe
Pasta with Peppers and Zucchini. Sautéed red bell peppers and zucchini in garlic and oil then mixed with penne.
Welcome to the second recipe in our Pasta with Peppers series of recipes. In this version, Pasta with Peppers and Zucchini, we are using zucchini and penne pasta to change up this dish. This recipe is a very subtle change, as the first version of this recipe calls for spaghetti, onions, and diced tomatoes. However, a small change like this really does make a completely different dish and eating experience.
Ingredients
- 1 lb penne
- 2 red bell peppers cut into thin strips
- 2 small zucchinis cut into thin strips
- 4 cloves of garlic sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup grated cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
Preparing the Pasta
- Prepare the penne according to the instructions on the package.
Preparing the Vegetables
- While the penne is cooking, in a large skillet or pot on high heat add 1/4 cup of extra vii oeol and the garlic and saute until golden (about 2 minutes).
- Lower to medium heat and add in the red peppers, zucchini, salt, and pepper, and saute for 5 minutes, mixing occasionally.
Bringing it All Together
- Continuing on medium heat add in the cooked pasta and grated cheese and cook for 5 minutes, mixing occasionally to incorporate all of the ingredients.
To Serve
- Place the pasta with peppers and zucchini in a large serving bowl and sprinkle with more grated cheese.
Notes
Nutrition
Pasta with Peppers and Olives: A 35 Minute Recipe
Pasta with Peppers and Olives. Roasted red peppers and olives sautéed with extra virgin olive oil, garlic, and onions and served with spaghetti.
In this version, Pasta and Peppers with Olives, we are using red roasted peppers and kalamata olives to change up this dish. With these ingredient changes this recipe offers a whole new eating experience.
Ingredients
- 1/2 lb. spaghetti
- 8 oz. Roasted Red Pepper cut into thin strips
- 4 oz. Kalamata olives pitted and sliced
- 4 cloves garlic sliced
- 1 onion sliced
- ¼ cup extra virgin olive oil
- ½ cup pasta water
- 2 tbsp. grated parmesan cheese
- 2 tbsp. sliced basil
- 1 tsp. salt
- ¼ tsp. ground black pepper
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Spaghetti
- Prepare the spaghetti according to the instructions on the package for al dente. Half-way through cooking reserve ½ cup of pasta water.
Preparing the Vegetables
- While the spaghetti is cooking, in a large skillet or pot add the extra virgin olive oil and bring to high heat.
- Next, add the garlic and onion and sauté for 4 minutes, mixing occasionally. Next, add the roasted red peppers, olives, salt, and ground black pepper.
- Sauté for 5 minutes, mixing occasionally. Next, add the pasta water, cheese, and basil and cook for 4 minutes, mixing occasionally.
- Finally, add the cooked pasta and mix well to incorporate all of the ingredients.
To Serve:
- Place the pasta with peppers and olives in a large serving bowl and sprinkle with more grated cheese.
Notes
Nutrition
Pasta with Artichokes and Peppers: A 35 Minute Recipe
Pasta with Artichokes and Peppers. Artichokes and peppers sautéed with garlic, onions, and tomatoes and mixed with penne pasta.
In this version, Pasta with Artichokes and Peppers, we are using artichokes, cherry tomatoes, and green bell pepper to change up this dish. With these ingredient changes this recipe offers a whole new eating experience.
Ingredients
- 1 lb. penne pasta
- 1 can artichoke quarters 15oz.
- 1 pint cherry tomatoes cut in half
- 2 medium green bell peppers sliced
- 2 cloves garlic sliced
- 1 onion sliced
- ¼ cup extra virgin olive oil
- 4 oz. pasta water
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. dried oregano
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Penne
- Prepare the penne according to the instructions on the package for al dente. Half-way through cooking reserve 4 oz. of pasta water.
Preparing the Vegetables
- While the pasta is cooking, in a large skillet or pot add the extra virgin olive oil and bring to high heat. Next, add the garlic, pepper, onion, salt, and black ground pepper and sauté for 5 minutes, mixing occasionally.
- Next, add the cherry tomatoes, artichokes, and dried oregano. Sauté for 5 minutes, mixing occasionally.
- Next, add in the pasta and pasta water and bring to a simmer. Finally, cook for 5 minutes, mixing occasionally.
To Serve:
- Place the pasta with artichokes and peppers in a large serving bowl.
Notes
Nutrition
For even more ideas check out our pinterest page…
