Peppy Parmesan Pasta Recipes

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PEPPY PARMESAN PASTA



Peppy Parmesan Pasta image

When my husband and I needed dinner in a hurry, we came up with this dish that gets spicy flavor from pepperoni. We like to use angel hair pasta because it cooks faster than other noodles. -Debbie Horst, Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 8

8 ounces angel hair pasta
1 large tomato, chopped
1 package (3 ounces) sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
1/2 teaspoon salt or salt-free seasoning blend, optional
1/4 teaspoon garlic powder

Steps:

  • Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat.

Nutrition Facts : Calories 360 calories, Fat 14g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 613mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY



One Pot Garlic Parmesan Pasta Recipe by Tasty image

Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley

Provided by Tasty

Categories     Dinner

Time 39m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk
8 oz fettuccine
salt, to taste
pepper, to taste
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
  • Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  • Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, and top with parsley.
  • Enjoy!

Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY



Cacio e Pepe (Spaghetti with Cheese and Pepper) Recipe by Tasty image

Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 6

salt, to taste
½ lb spaghetti
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons coarsely ground black pepper
4 oz grated parmesan cheese, or pecorino romano cheese

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
  • Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
  • Stir in the reserved pasta water.
  • Toss in the cooked pasta. Reduce the heat to low.
  • Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
  • Season with salt, if desired.
  • Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram

SIMPLE PASTA WITH PARMESAN



Simple Pasta With Parmesan image

Another stupidly simple side dish made from pantry staples that my family asks for over and over. The savory combination of flavors goes well with many other foods. It can be made with freshly-cooked pasta or with leftover, cooked pasta that has no sauce on it. I've included options for some variations to create not-so-simple but extremely tasty side dishes or complete, one-dish meals by adding ingredients you probably have on hand.

Provided by 3KillerBs

Categories     Toddler Friendly

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 lb pasta, cooked (any type)
3 -4 tablespoons butter or 3 -4 tablespoons olive oil
1/4-1/3 cup grated parmesan cheese
1/8-1/4 teaspoon garlic powder
fresh ground black pepper

Steps:

  • Put pasta into a microwavable dish large enough to give you a little room for stirring and tossing.
  • Dot pasta with butter or drizzle with olive oil.
  • Sprinkle Parmesan over top. Add plenty of fresh-ground, black pepper.
  • Heat in microwave on high 3 to 5 minute at a time, stirring frequently, until thoroughly hot.
  • Serve, passing the pepper grinder at the table.
  • You can add 1-2 cups of cooked meat (chicken, turkey, and ham are all especially good), and/or 1-3 cups pre-cooked, chopped vegetables. I particularly recommend broccoli, zucchini, onions, and/or green, snap, or snow peas.

PARMESAN AND PEPPER PASTA



Parmesan and Pepper Pasta image

I like to eat this pasta after it's been refridgerated - it helps bring out the flavors and kick that the red pepper olive oil adds. However, it's still good when it's hot! *By the way - I had to guess on the number of servings and the size. Usually I use half of this amount and it makes two fairly generous servings!

Provided by whit1487

Categories     Peppers

Time 5m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 17

1 (12 ounce) box of tri-color pasta (I use Barilla rotini, but regular penne or whole wheat penne work just as well!)
2 quarts water
1 dash salt
1/2 raw red pepper
1/2 raw orange bell pepper
1/2 raw yellow pepper
1 red vine tomatoes
2 teaspoons garlic powder
1 teaspoon salt
2 teaspoons pepper
1 1/2 tablespoons red pepper olive oil
4 tablespoons red pasta sauce (any flavor will do, I use Bertolli olive oil & garlic)
3 tablespoons parmesan cheese
2 tablespoons pesto sauce
1/2 tablespoon oregano
1/2 tablespoon basil
1 dash pepper

Steps:

  • Bring water to a rolling boil and add a dash of salt and the pasta.
  • While the pasta cooks for 8-10 minutes (depending on desired firmness), chop peppers into small chunks. Chop the tomato into about 16 different segments - any smaller, and they will get lost when you mix all the ingredients together.
  • Sprinkle peppers and tomato with garlic powder, salt, and pepper.
  • Remove pasta from heat, drain water, and empty into a different container. Set aside.
  • Using the same pot (this makes sure you get the most flavor, so don't switch pots), put in half a tablespoon of red pepper olive oil and let it coat the bottom. Dump in half of the chopped peppers; stir them in the oil to make sure they are coated.
  • Let the peppers cook for about 5 minutes (or until tender), stirring occasionally to make sure they aren't sticking to the bottom. Then empty them into the container with the pasta.
  • Add another half tablespoon of red pepper olive oil to the pan, let it coat the bottom, and let the other half of the peppers cook for about 5 minutes. Then empty them into the pasta container as well.
  • Add the last half tablespoon of red pepper oil to the pan and let it coat the bottom. Add the tomato chunks. Let them cook for 2-3 minutes.
  • Pour the pasta and peppers back into the pot with the tomatoes and stir.
  • Add pasta sauce, parmesan cheese, and pesto. Mix until the pasta is evenly coated.
  • Add oregano, basil, and pepper. Mix.
  • Refrigerate until cold or eat it now! :).
  • It will keep for several days if refrigerated in a tupperware container.

Nutrition Facts : Calories 374.5, Fat 3, SaturatedFat 1, Cholesterol 3.3, Sodium 768.5, Carbohydrate 72.6, Fiber 4.4, Sugar 4.7, Protein 14.2

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