Roasted Red Pepper Pasta
These peppers are packed with flavor, and this light pasta dish is only the beginning. There's so much more you can do with them. Try making a bigger batch and store them in a jar in the fridge... mmm, they'd be great on whole grain pizza, too!
3 large red peppers (or as many as you want!)
3-4 large garlic cloves
whole wheat angel hair pasta (or any kind of pasta you like--stick to whole wheat)
extra virgin olive oil
fresh parmesan cheese
- Preheat the oven to 425 degrees.
- Cut the peppers in half and remove the seeds. Place them face down on a baking sheet along with the whole garlic cloves, and drizzle with olive oil, salt and pepper. Roast them for 45 minutes.
- Remove the peppers from the oven and let them cool. When they’re cool enough to handle, peel the skins off—they will come off very easily.
- Thinly slice the peppers and place them in a bowl. Crush the garlic in a garlic press, and add it to the peppers. Season with salt and pepper.
- Add 2-3 tablespoons of balsamic vinegar. If you like some heat, add red pepper flakes. (This step is total optional, so if you’re not into balsamic vinegar, just skip it!)
- Cook the pasta according to the package instructions.
- Serve the peppers over the hot pasta. Top with fresh basil and fresh parmesan cheese, and drizzle with olive oil.
- If you have yellow or orange peppers on hand, those work just as well, but I wouldn't recommend green peppers.
- If you don't have time to roast the peppers, thinly slice them and sautee them over medium heat in olive oil. When they are soft, add crushed garlic, balsamic vinegar, and season with salt and pepper. Let them cook a little longer with the garlic. They won't be as tender because the skin won't be removed, but they will be just as tasty. You can add onions here, too.