Slim Red & Green Pasta

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Servings: 8 Difficulty: Intermediate
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A vibrant, low-fat Italian pasta dish featuring roasted red peppers and fresh herbs
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Slim Red & Green Pasta recipe image
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Slim Red & Green Pasta

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 88.0

Description

This light and flavorful pasta dish celebrates the natural sweetness of roasted red peppers balanced with the sharp bite of green onions and capers. The addition of fresh basil and tarragon infuses the dish with aromatic, garden-fresh notes that evoke a sunny Italian kitchen. It is a satisfying yet slim meal, perfect for weeknight dinners when you want something nutritious but indulgent. The curly pasta holds the vegetable mixture beautifully, ensuring every bite is packed with texture and taste. Ideal for vegetarians and vegans alike, this recipe is easy to prepare and offers a healthy way to enjoy bold flavors without heavy sauces or excessive fats.

Ingredients

Directions

  1. Preheat the broiler. Place the fresh red bell peppers in a 10- by 15-inch roasting pan.
  2. Broil the peppers about 3 inches below the heat source, turning occasionally, until the skins are blackened and blistered all over, approximately 15 to 17 minutes.
  3. Remove the pan from the oven and let the peppers cool until they can be handled. Pull off and discard the blackened skins, remove the stems, and rinse off any remaining seeds.
  4. Finely chop the roasted peppers using a food processor or a sharp knife.
  5. Place the chopped peppers in a 3- to 4-quart saucepan over medium-high heat.
  6. Add the green onions, drained garbanzo beans, basil, tarragon, and capers to the pan.
  7. Stir the mixture often until it is steaming hot and the flavors meld, about 5 to 7 minutes.
  8. Meanwhile, fill a 5- to 6-quart pot 3/4 full with water, cover, and bring to a boil over high heat.
  9. Add the pasta to the boiling water and cook, uncovered, until barely tender to the bite (al dente), about 7 to 8 minutes.
  10. Drain the pasta well and transfer it to a wide, shallow serving bowl.
  11. Spoon the warm pepper and herb mixture over the pasta.
  12. Toss everything together gently to combine. Season with salt and black pepper to taste before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 88.0kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 11.3mg1%
Total Carbohydrate 19.9g7%
Dietary Fiber 7.1g29%
Sugars 11.9g
Protein 2.8g6%

* 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

If using canned roasted red peppers instead of fresh, simply drain, seed, and chop them. Skip the broiling step to save time.

For a variation, you can substitute the fresh basil with dried basil, though the flavor will be less vibrant. Adjust the amount of dried tarragon accordingly if using fresh.

This dish is best served immediately while the pasta is warm and the vegetables are fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To make this dish heartier, consider adding grilled chicken or shrimp on top.

Keywords: red pepper pasta, vegan dinner, low fat italian, roasted peppers, garbanzo bean recipe, fresh basil pasta, healthy main course, vegetarian pasta, tarragon sauce, quick weeknight meal, curly pasta, garden vegetables, capers and onions, light dinner ideas, pepper and herb pasta
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