Time 25m Yield 6 servings. Number Of Ingredients 9 Steps:
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook peppers and onion in oil until crisp-tender. Drain pasta; add to vegetable mixture. Stir in the vinegar, sugar, salt, basil and pepper. Cook and stir for 1-2 minutes or until heated through.
Time 25m Yield 8 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth. In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.
Time 15m Yield 8 Number Of Ingredients 6 Steps:
Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta.
Time 20m Yield 15 Number Of Ingredients 4 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.
Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs.
Time 20m Number Of Ingredients 14 Steps:
In a hot saute pan, add oil and saute peppers and onions until lightly colored, about 5 minutes. Add spice blend and rosemary and cook for 1 minute. Spoon over pasta. Blend in coffee grinder.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Meanwhile, in 12-inch skillet, heat oil over medium heat. Add red, yellow, and orange peppers, and cook, covered, stirring occasionally until very soft and lightly browned, 10 minute Stir in ham, garlic, 1/2 tsp salt, and black pepper, cook 1 minute. When pasta is cooked to desired doneness, remove 1/2 cup cooking water and reserve. Drain pasta. In large bowl, toss pasta with peppers mixture and reserved water.Top with basil and parm. Toss to serve.
More about “tricolor pepper pasta recipes”
Time 41m Yield 6 tapas Number Of Ingredients 10 Steps:
Heat olive oil in large frying pan. Add peppers and onions and cook gently for 2-3 minutes, stirring frequently. Add parsley, cilantro and garlic and cook another 2-3 minutes. Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper. Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp. (Do not overcook the peppers). The sauce should be somewhat thick. If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid. Check the seasoning again at this point. Add the peppers and onions back into the sauce, if necessary. Serve immediately. The dish may be made ahead of time and rewarmed when served.
