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Sweet Pepper Pasta Toss

SUBMITTED BY: Full Circle Farm, Carnation, WA

"Roasted sweet peppers and garlic are tossed with goat cheese, parsley and capers in this delicious, easy pasta dish. Feel free to add any other greens in place of parsley such as cooked spinach or kale."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 pint small sweet yellow and red peppers, chopped
  • 10 cloves garlic, halved
  • 2 tablespoons olive oil
  • 1 (16 ounce) package uncooked fettuccine
  • 2/3 cup chopped fresh parsley
  • 8 ounces goat cheese, crumbled
  • 2 tablespoons capers
  • salt and ground black pepper to taste
  • 1/2 cup shredded Parmesan cheese

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. Arrange peppers and garlic on the baking sheet and drizzle with olive oil. Roast 30 minutes in the preheated oven, or until soft and lightly browned.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. In a large bowl, toss cooked pasta with peppers, garlic, parsley, goat cheese and capers. Season with salt and pepper and sprinkle with Parmesan cheese to serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2006 by campagnes
YUM!!!!! This was great. I cut back on the peppers (personal preference) and used 1/3 cup... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2007 by Vickie
I was excited to try this, but was disappointed. It just didn't have much taste other than all... MORE


 
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Nutritional Information
Sweet Pepper Pasta Toss

Servings Per Recipe: 8

Amount Per Serving

Calories: 375

  • Total Fat: 14.7g
  • Cholesterol: 26mg
  • Sodium: 350mg
  • Total Carbs: 46.2g
  •     Dietary Fiber: 2.6g
  • Protein: 16.4g

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