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