2 main-course servings
Ingredients:
3 large vine-ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup shredded mozzarella (4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves
COMBINE tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper in a large bowl and let stand 30 minutes.
COOK the pasta until al dente. Drain pasta well; do not rinse.
TOSS hot pasta with the tomato sauce. Add herbs and toss well.
Showing posts with label yellow bell pepper. Show all posts
Showing posts with label yellow bell pepper. Show all posts
Summer Skillet Pasta
Ingredients:
basil,
butter,
eggplant,
garlic,
mozzarella,
onion,
parmesan cheese,
penne,
red bell pepper,
tomatoes,
yellow bell pepper,
zucchini
6 servings
Ingredients:
8 ounces (2 1/3 cups) uncooked dried penne pasta
3 tablespoons butter or margarine
1 medium onion, cut into 1-inch pieces
2 teaspoons finely chopped fresh garlic
salt and pepper
2 medium (4 cups) zucchini, cut into 1/2-inch slices, halved
or 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
3/4 cup freshly grated Parmesan cheese
2 medium tomatoes, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1 cup (4 ounces) mozzarella cheese, shredded
COOK pasta according to package directions. Drain.
MELT butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (4 to 5 minutes). Add zucchini, eggplant, red and yellow peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).
STIR in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through. Sprinkle with mozzarella cheese. Cover; let stand until cheese is melted (1 to 2 minutes).
Ingredients:
8 ounces (2 1/3 cups) uncooked dried penne pasta
3 tablespoons butter or margarine
1 medium onion, cut into 1-inch pieces
2 teaspoons finely chopped fresh garlic
salt and pepper
2 medium (4 cups) zucchini, cut into 1/2-inch slices, halved
or 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
3/4 cup freshly grated Parmesan cheese
2 medium tomatoes, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1 cup (4 ounces) mozzarella cheese, shredded
COOK pasta according to package directions. Drain.
MELT butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (4 to 5 minutes). Add zucchini, eggplant, red and yellow peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).
STIR in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through. Sprinkle with mozzarella cheese. Cover; let stand until cheese is melted (1 to 2 minutes).
Piemontese-style Angel Hair
Ingredients:
angel hair,
exte,
extra virgin olive oil,
fontina cheese,
garlic,
leeks,
orange bell pepper,
parsley,
red bell pepper,
thyme,
walnuts,
yellow bell pepper
10 minutes to prepare
20 minutes to cook
4-6 servings
Ingredients
2 cups fresh parsley
3/4 cup toasted walnuts
1 tablespoon fresh thyme leaves
3 garlic cloves
1/2 cup plus 3 tablespoon extra-virgin olive oil
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 red bell peppers, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
2 leeks, thinly sliced crosswise
2 garlic cloves, finely chopped
1 box (16 ounces) Angel Hair
8 ounces Fontina cheese, cut into small cubes
MIX parsley, walnuts, thyme and garlic cloves in the bowl of a food processor and blend until finely chopped. Gradually add 1/2 cup of oil, processing until well blended. Season the pesto with salt and pepper to taste.
HEAT the remaining 3 tablespoons of oil in a heavy large skillet over medium-high heat.
ADD the bell peppers, leeks, and the finely chopped garlic. Sauté until the bell peppers are crisp-tender, about 15 minutes.
BRING a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 4 minutes. Drain, reserving 2 cups of cooking liquid.
TOSS the pasta with the pesto, bell pepper mixture, and cheese in a large bowl to combine, adding enough reserved cooking liquid to moisten.
SEASON the pasta to taste with salt and pepper, and serve.
20 minutes to cook
4-6 servings
Ingredients
2 cups fresh parsley
3/4 cup toasted walnuts
1 tablespoon fresh thyme leaves
3 garlic cloves
1/2 cup plus 3 tablespoon extra-virgin olive oil
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 red bell peppers, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
2 leeks, thinly sliced crosswise
2 garlic cloves, finely chopped
1 box (16 ounces) Angel Hair
8 ounces Fontina cheese, cut into small cubes
MIX parsley, walnuts, thyme and garlic cloves in the bowl of a food processor and blend until finely chopped. Gradually add 1/2 cup of oil, processing until well blended. Season the pesto with salt and pepper to taste.
HEAT the remaining 3 tablespoons of oil in a heavy large skillet over medium-high heat.
ADD the bell peppers, leeks, and the finely chopped garlic. Sauté until the bell peppers are crisp-tender, about 15 minutes.
BRING a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 4 minutes. Drain, reserving 2 cups of cooking liquid.
TOSS the pasta with the pesto, bell pepper mixture, and cheese in a large bowl to combine, adding enough reserved cooking liquid to moisten.
SEASON the pasta to taste with salt and pepper, and serve.
Cheese Ravioli with Pepper Topping
Ingredients:
cheese ravioli,
chicken broth,
green bell pepper,
onion,
red bell pepper,
red pepper flakes,
yellow bell pepper
6 servings
15 Minutes to prepare
20 Minutes to cook
Ingredients
1 pound cheese ravioli
3 tps olive oil
1 small diced onion
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
COOK ravioli for 8 to 10 minutes, and drain.
HEAT olive oil in large skillet and saute onion and bell peppers until tender.
ADD the broth, season with pepper flakes, and simmer 5 minutes. Pour pepper mixture over ravioli.
15 Minutes to prepare
20 Minutes to cook
Ingredients
1 pound cheese ravioli
3 tps olive oil
1 small diced onion
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
COOK ravioli for 8 to 10 minutes, and drain.
HEAT olive oil in large skillet and saute onion and bell peppers until tender.
ADD the broth, season with pepper flakes, and simmer 5 minutes. Pour pepper mixture over ravioli.
Confetti Pasta Salad
Ingredients:
basil,
black olives,
garlic,
mayonnaise,
red wine vinegar,
rotini,
tomatoes,
yellow bell pepper
6 servings
INGREDIENTS
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives
COOK pasta according to package directions. Rinse in cold water, and drain.
WHISK together mayonnaise, vinegar, salt, black pepper, and garlic in a large mixing bowl, until well blended. Mix in basil.
ADD pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.
INGREDIENTS
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives
COOK pasta according to package directions. Rinse in cold water, and drain.
WHISK together mayonnaise, vinegar, salt, black pepper, and garlic in a large mixing bowl, until well blended. Mix in basil.
ADD pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.
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