This week’s simple recipe features beautiful and sweet bell peppers. Use whatever color peppers you like to bring a rainbow of color to this summer pasta dish.
This simple meal, which can be served warm or at room temperature, is quick and hearty. You can add on some optional ingredients to make it more flavor, but there is joy in the simplicity, too.
I chose a mix of red, green, and yellow peppers: red and yellow are sweeter than green, so use whatever mix feels best for you, or whatever is on hand at the moment. I used chickpea noodles for added protein (and for a gluten-free option), but any noodles will do. There’s some optional ingredients that I added after that really were lovely additions, especially the lemon squeeze!
For another yummy pepper recipe, try out my smokey red pepper Romesco sauce – it’s great on pasta, bread or as a dip. You could even use it here for a double-pepper infusion.
Sweet Bell Pepper Pasta
6-8 ounces of pasta of choice, spaghetti or angel hair shape
3 Tablespoons olive oil
1 small red onion, sliced very thin on the round
3 bell peppers (red, green, yellow), sliced into thin rounds
1-2 cups fresh chopped arugula or spinach
1 cup sliced fresh basil
¼ cup chopped fresh oregano (or 1 Tablespoon dried oregano)
Pinch of salt
Crumbled feta or shredded cheese of choice, optional
Squeeze of lemon, optional
- Cook pasta according to package directions in salted water. Drain, rinse with cool water, and set aside.
- Warm the olive oil in a large skillet on medium low heat until fragrant. Add onions, and cook for 5-8 minutes until translucent and fragrant.
- If your pan is large enough, add the peppers and toss to combine; if you’re working with a smaller pan, you may need to divide the peppers into batches and cook separately (as I had to do in the video).
- Once all peppers are softened and just browned on the edges, turn off the heat and stir in a pinch of salt, the greens, and herbs, and toss quickly to combine.
- Add pepper and herbs mixture to noodles, then toss to combine. Add optional ingredients, then divide and serve.
Yield: 3-4 servings, depending on the amount of pasta cooked.