Roasted Red Pepper Pasta
A quick and easy pantry staple dinner.
Servings: 4 people
Ingredients
For the Pasta with Peas + Parmesan
- 1 lb spaghetti or fettuccini pasta
- 1 cup fresh or frozen peas
- big shavings of parmesan cheese
- kosher salt and freshly cracked black pepper to garnish
For the red pepper sauce
- 3 red bell peppers roasted and skins removed
- 1 shallot roughly chopped
- 2 cloves garlic
- 1 teaspoons kosher salt
- ¾ teaspoon freshly cracked black pepper
- 3 tablespoons olive oil
- 1 tablespoons red wine vinegar
Instructions
- Cook the pasta according to the package directions. 1 minute before it’s done, add the peas. Drain the pasta and peas and set aside.
- Combine everything for the red pepper sauce in a blender, blend for 1-2 minutes, and then add half of the sauce to the pasta. Toss to combine. Add more sauce if needed.
- Serve on a large serving platter with shavings of parmesan cheese and season with salt and pepper as needed.
Notes
It's always a good idea to save some pasta cooking water before draining. This is the best way to loosen up your sauce.
Nutrition
Calories: 574kcal | Carbohydrates: 97g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 595mg | Potassium: 563mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3074IU | Vitamin C: 130mg | Calcium: 47mg | Iron: 3mg