You are here

Pasta With Mixed Roasted Peppers Vinaigrette

Fettuccine.Inn's picture
Ingredients
  Green bell pepper 6 Ounce (1 Medium Sized One)
  Red bell pepper 6 Ounce (1 Medium Sized One)
  Yellow bell pepper 6 Ounce (1 Medium Sized One)
  Orange bell pepper 6 Ounce (1 Medium Sized One)
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), chopped fine (Medium Sized)
  Balsamic vinegar/Good quality red wine vinegar 2 Tablespoon
  Finely shredded basil leaves 1 Tablespoon
  Finely chopped italian parsley 1 Tablespoon
  Pasta 1 Pound, cooked and drained
Directions

Roast, peel, stem, and seed the peppers.
Tear them into 1/4- to 1/2-inch-wide strips and save their juices.
Set aside.
In a large skillet, heat the olive oil with the garlic over moderate heat.
When the garlic sizzles, add the pepper strips and their juices.
Then stir in the vinegar.
As soon as the liquid sizzles, stir in the basil and parsley and spoon the sauce over cooked pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.38077
Average: 4.4 (13 votes)