Bell Pepper Pasta

Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful Bell Pepper Pasta.

I adore bell peppers. Every summer, I find myself putting them in as many dishes as I can. They are loaded with flavor and become divinely sweet when cooked.

The sweetness of sauteed peppers is a wonderful match to the acidic bite of fresh grape tomatoes. I adore salads, but I have been making this dish for my lunch almost every day this week.

Bell Pepper Pasta

It may seem odd to include fresh tomatoes in a hot pasta dish. But, all I can say is that you really need to try this bell pepper pasta. It’s so good.

It doesn’t take long to whip this together for a nice lunch. Just know that if you start cooking it, the fragrant smell of garlic and onions is going to bring everyone else in the house out for a bite.

Just remember to give the pan time to heat up for a minute by itself. It really does make a difference when adding butter and vegetables to a pan that is already hot.

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I do need to confess something, though about this recipe. This recipe calls for 6 cloves of garlic. But… I have been known to use more. In fact, I typically use almost double that amount of garlic. I love garlic.

So, if you are as big a fan as me of garlic or onions, I encourage you to tailor the flavors to your tastes. Isn’t that one of the best parts of cooking in the first place? Making the recipe your own?

Red Pepper Pasta

While most of the Red Pepper Pasta dishes I’ve seen are made with roasted red peppers, this one is a little different. While I love a roasted bell pepper as much as the next person, I wanted a dish loaded with the bright fresh flavors of summer.

The peppers are lightly sauteed before being tossed with warm pasta and fresh tomatoes. This provides that irresistible burst of summer flavor that I love so very much.

Bell Pepper Pasta Recipe

1. Cook the pasta and scoop out ½ cup or so of pasta water before draining the pasta. Set the drained pasta and the reserved water aside.
2. While the pasta is cooking, warm the oil in a large skillet over medium-high heat. Add the onion and saute for about 2 minutes, just until they are fragrant and slightly softened.
3. Add the bell peppers and continue cooking, stirring occasionally. Season with salt and pepper as they cook for about 3 minutes, until crisp-tender. Add the garlic and continue cooking for 30 seconds until fragrant.
4. Add the cooked spaghetti, tomatoes, and parsley to the skillet and toss well. Continue cooking for about 1-2 minutes, just to warm everything. If the pasta looks a little dry, add a generous splash of the reserved cooking water to the pan.
5. Taste the pasta and adjust salt and pepper, if needed. Scoop into bowls and top with Parmesan cheese, if desired, just before serving.

Do you love bell peppers as much as we do? Adding bell peppers to grilled cheese is one of my favorite ways to sneak more vegetables into my kids. These bell pepper grilled cheese sandwiches are a complete meal in sandwich form.

This sweet and spicy chicken stir fry is a favorite for my ever-hungry crew. This stir fry uses seasonal fresh vegetables for a quick-to-prepare meal.

Smoked sausage with peppers and onions, is delicious, colorful, and easy every time. Smokey and sweet is always a hit!

Sweet and just a little bit spicy, this honey sriracha chicken stir fry is filled with bite-size sticky sweet chunks of chicken and tender-crisp peppers. The whole recipe comes together in under 20 minutes.

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5 from 1 vote

Bell Pepper Pasta

Mary Younkin

Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful Bell Pepper Pasta.

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Servings: 6

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Ingredients 

1x2x3x

• ▢ 8 ounces thin spaghetti
• ▢ ½ cup reserved pasta cooking water
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 1 yellow onion chopped small
• ▢ 6 cloves garlic minced
• ▢ 4 bell peppers: red, yellow, or orange chopped into ½-inch pieces
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 cup grape tomatoes halved
• ▢ ⅓ cup chopped Italian parsley
• ▢ shredded parmesan cheese, for serving

Instructions 

• Cook the pasta and scoop out ½ cup or so of pasta water before draining the pasta. Set the drained pasta and the reserved water aside.
• While the pasta is cooking, warm the oil in a large skillet over medium-high heat. Add the onion and saute for about 2 minutes, just until they are fragrant and slightly softened.
• Add the bell peppers and continue cooking, stirring occasionally. Season with salt and pepper as they cook for about 3 minutes, until crisp-tender. Add the garlic and continue cooking for 30 seconds until fragrant.
• Add the cooked spaghetti, tomatoes, and parsley to the skillet and toss well. Continue cooking for about 1-2 minutes, just to warm everything. If the pasta looks a little dry, add a generous splash of the reserved cooking water to the pan.
• Taste the pasta and adjust salt and pepper, if needed. Scoop into bowls and top with Parmesan cheese, if desired, just before serving.

Nutrition

Calories: 218 kcal | Carbohydrates: 37 g | Protein: 6 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 202 mg | Potassium: 349 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 2691 IU | Vitamin C: 107 mg | Calcium: 26 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!