"Try this recipe for a change of pace with vegetables, pepperoni, and cheese. Try serving with and side green salad and garlic bread!" — Lynn Everhart
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2 (8 ounce) packages
angel hair pasta
chopped green bell pepper
sliced pepperoni sausage
shredded mozzarella cheese
grated Parmesan cheese
My husband made a face when I told him what we were having for dinner, but guess what? He really liked this recipe as did I. We are both pepperoni lovers. Only thing I would do differently next time is use bow-tie pasta.
This is my recipe and I have made it forever. However, I have made changes over the years. I cook the spaghetti first and now I use whole wheat thin. Then while that's draining, in the same pan I cook up two peppers (any color) and one onion and any amount of pepperoni. Add the spaghetti back in and then I add one of those containers of real parmesan cheese, stir and serve.
I liked this recipe. It was easy to make and called for ingredients I already had on hand. Though I didn't have much bell pepper, I added some asparagus and two dashes of crushed red pepper for some zing. I also didn't find it neccessary to bake as the cheese melted to a nice texture when added to the hot pasta.
Didn't even miss the sauce in this spaghetti! I used chicken sausage because that's what i had on hand, but I know this would be fab with pepperoni.
Nice and light. My toddler even LOVED it! Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 349
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