Description
Roasted Pepper & Tomato Pasta is a vibrant and comforting dish that showcases the rich flavors of roasted bell peppers and fresh tomatoes, making it an ideal choice for any occasion.
Ingredients
Scale
- 10 ounces spaghetti (or your choice of pasta)
- 2 red bell peppers
- 1 yellow bell pepper
- 4 ripe tomatoes
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup vegetable broth
- 1 teaspoon balsamic vinegar
- Fresh basil (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Place halved bell peppers cut side down on a baking sheet and roast for 20-25 minutes until blistered. Cool slightly, peel off skins, and cut into strips.
- While peppers roast, boil salted water in a large pot. Cook spaghetti according to package directions until al dente. Drain and reserve a cup of pasta water.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic for about 30 seconds until fragrant. Add diced tomatoes, salt, black pepper, and optional red pepper flakes; cook for 5-7 minutes until tomatoes break down.
- Stir in roasted pepper strips; add vegetable broth and balsamic vinegar. Simmer for another 3-4 minutes.
- Toss cooked spaghetti with the sauce until well coated. Add fresh basil and adjust seasoning if needed. Serve hot with grated Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Sautéing/Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 370
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg