Pasta Recipe

This simple yet elegant pasta dish celebrates the natural sweetness of red bell peppers paired with the bright, aromatic notes of fresh basil. The penne is tossed in a generous amount of high-quality olive oil, creating a silky, light sauce that clings to every ridge of the pasta. It&# 226;ÂÂs a perfect weeknight dinner that comes together in under thirty minutes but feels sophisticated enough for guests. The texture is satisfyingly al dente, while the vegetables provide a tender contrast. Ideal for those seeking a vegan-friendly meal that doesnÃ¢ÂÂt compromise on flavor or depth, this recipe relies on quality ingredients rather than heavy sauces. ItÃ¢ÂÂs a versatile base that pairs well with a crisp green salad or a simple glass of white wine.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 159.6

Dietary: Vegan, Vegetarian

Description

This simple yet elegant pasta dish celebrates the natural sweetness of red bell peppers paired with the bright, aromatic notes of fresh basil. The penne is tossed in a generous amount of high-quality olive oil, creating a silky, light sauce that clings to every ridge of the pasta. It&# 226;ÂÂs a perfect weeknight dinner that comes together in under thirty minutes but feels sophisticated enough for guests. The texture is satisfyingly al dente, while the vegetables provide a tender contrast. Ideal for those seeking a vegan-friendly meal that doesnÃ¢ÂÂt compromise on flavor or depth, this recipe relies on quality ingredients rather than heavy sauces. ItÃ¢ÂÂs a versatile base that pairs well with a crisp green salad or a simple glass of white wine.

Ingredients

1/2 Lb. Penne Pasta
2 Red Peppers, Thinly Sliced.
2 Tbs. Olive Oil
4 Tbsp. Fresh Basil, Chopped

Directions

1
Bring a large pot of salted water to a rolling boil over high heat.
2
Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
3
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4
Add the thinly sliced red peppers to the skillet and sautÃÂ© for 5-7 minutes until tender and slightly softened.
5
Drain the cooked pasta, reserving about 1/4 cup of the pasta water.
6
Add the drained pasta to the skillet with the peppers and toss to combine.
7
If the mixture seems dry, add a splash of the reserved pasta water to help emulsify the oil and coat the pasta.
8
Remove the skillet from heat and stir in the chopped fresh basil.
9
Taste and adjust seasoning with salt and pepper if desired.
10
Serve immediately while warm.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 159.6kcal

% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 3.2mg1%
Total Carbohydrate 18.1g7%
Dietary Fiber 2.5g10%
Sugars 2.4g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variation: Use 1 Red Pepper and 1/2 Yellow Pepper and 1/2 Green Pepper for a colorful presentation.

Tip: For added richness, you can add a tablespoon of nutritional yeast or a squeeze of lemon juice to brighten the flavors.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Keywords: pasta, penne, red peppers, basil, olive oil, vegan, italian, quick dinner, vegetarian, simple, weeknight, healthy, fresh, easy, light, savory, side dish, main course

Read it online: https://www.chefs-mate.com/recipe/pasta-recipe-4/