Mixed Herb Pasta With Red Bell Peppers And Feta Recipes

PASTA WITH PEPPERS

Pasta with peppers image

Scrumptious and full of flavor, this pasta with peppers makes a terrific vegetarian pasta dish. The slowly cooked peppers mingle with the sweet red onion, the garlic and the savory Kalamata olives. Finish with balsamic vinegar, extra virgin olive and fresh basil. All BIG flavors!

Provided by Katia

Categories pasta

Time 35m

Number Of Ingredients 10

Ingredients

1 ½ Tbsp Extra virgin olive oil, plus more to drizzle
3-4 medium-sized peppers, cut into slices
1 red onion, cut lenghtwise into wedges
2 garlic cloves, minced
¾ cup (80-90 grams) kalamata olives, pitted
1 Tbsp balsamic vinegar
salt and pepper, to taste
small handfull fresh basil leaves, shredded
parmesan cheese, to serve ((optional))
7 oz (200 grams) pasta (rigatoni, penne, fusilli, spaghetti...)

Steps:

Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and freshly ground pepper, cover with a lid and cook over medium heat for about 15 minutes. Stir frequently.
After 15 minutes stir in the the onion and cook for a further 10 minutes. Add a touch of water if needed.
When the onion and the peppers are done, add the olives, the balsamic vinegar and the garlic, give a good stir and cook for about 3 minutes. Taste and adjust the seasoning according to your likings, you might want to add an extra pinch of salt or more black pepper.
Meanwhile, bring a pot of salty water to the boil and cook your pasta until al dente, according to the package's directions. Keep in mind to reserve some of the starchy cooking water when you drain the pasta (about ½ cup should be fine).
Add the pasta to the pan along with a good drizzle of extra virgin olive oil and some of the pasta cooking water (add it gradually until needed). Addd the basil leaves and toss well until the pasta looks well coated and moist.
Divide the pasta with peppers into 4 bowls, garnish with a few extra basil leaves and serve with freshly grated parmesan cheese if you don't keep it vegan. Enjoy!

Nutrition Facts : Calories 329 kcal, Carbohydrate 51 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 843 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

FUSILLI WITH ROASTED RED PEPPERS, FETA, AND HERB DRESSING

Fusilli with Roasted Red Peppers, Feta, and Herb Dressing image

Provided by Sandra Lee

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons lemon juice
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup mixed fresh herbs (basil, oregano, thyme), finely chopped
1 pound fusilli or other spiral pasta
1/2 red onion, sliced
2 1/2 ounces sliced black olives
1 (12-ounce) jar roasted sliced red peppers, drained
4 ounces crumbled feta cheese

Steps:

For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended.
In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature.

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