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Pasta Peperonata

myvirginkitchen's picture
This Pasta Peperonata is a fantastic dish. A Jamie Oliver vegetarian pasta dinner with a real punchy taste and cheap ingredients, filling, fun and easy. Without doubt, one of the top 5 recipes I’ve made to date.
  Red peppers 2 , deseeded, cut into medium dices
  Yellow peppers 2 , deseeded, cut into medium dices
  Olive oil 2 Tablespoon
  Salt and pepper To Taste
  Red onion 2 , finely chopped
  Garlic cloves 2 , chopped finely
  Parsley 1⁄2 Cup (8 tbs), chopped finely (2 handfuls)
  Red wine vinegar 2 Tablespoon
  Grated parmesan 40 Gram (2 handfuls)
  Creme fraiche 2 Tablespoon
  Rigatoni 455 Gram

1. In a pot of boiling water cook pasta as per package direction. Drain well and set aside.

2. Place a pan on flame and pour olive oil in it.
3. Add diced peppers and season with salt and pepper. Saute for 10 minutes or until softened.
4. Stir in onion and saute on low for 3 minutes.
5. Add garlic, and parsley. Stir and cook for 3-4 minutes.
6. Pour red wine vinegar and season again with salt and pepper, followed by Parmesan and crème fraiche. Give it a good stir.
7. Stir in drained pasta and mix well.

8. Drizzle olive oil, garnish with parsley and Parmesan and serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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Average: 3.8 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 409 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.2%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 5.9 mg2%

Sodium 161.3 mg6.7%

Total Carbohydrates 66 g21.8%

Dietary Fiber 5 g20.1%

Sugars 7.7 g

Protein 14 g27.2%

Vitamin A 37.1% Vitamin C 234.8%

Calcium 10% Iron 12%

*Based on a 2000 Calorie diet

Pasta Peperonata Recipe Video