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Roasted Red Pepper Pasta

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Roasted Red Pepper Pasta Recipe is a flavorful vegetarian pasta dish mixing healthy veggies with roasted red peppers and creamy buffalo mozzarella.

Hello there and happy Monday!

I hope you had a fabulous weekend. The weather in Chicago was beautiful and we spent much needed time outside. Oh how I missed vitamin D.  We also spent a lot of our weekend packing up for our trip to Europe! I can’t believe it is here. I have mixed feelings–obviously very excited to go but sad to leave my little one behind.  I know he is in good hands though! 🙂

Roasted Red Pepper Pasta recipe

Roasted Red Pepper Pasta

Now on to something I will be eating a lot of in Italy. Pasta.  Oh, pasta….how I love you so.  I could eat you every day if I knew you wouldn’t add 15 lbs. to my waist.

But eating it once a week is a good balance right? It is in my house. Pasta dishes are a good option for a busy day because of the simplicity of many pasta dishes.

delicious Roasted Red Pepper Pasta

The first time I made this dish I actually roasted the red peppers myself, which I highly recommend  if you have the time.  Then the second time I was exhausted and wanted to make this recipe even easier so I bought roasted red peppers in the jar.  Either way works great, but I do have to say I slightly prefer the flavor of roasting the peppers yourself.

Roasted Red Pepper Pasta from A Cedar Spoon

If you are looking for a quick and easy weeknight meal that the whole family will love (I sound like a commercial!) this Roasted Red Pepper Pasta recipe is for you.  You have the freedom to add healthy things like veggies, and sometimes your husband and son won’t even notice. 😉

Roasted Red Pepper Pasta recipe from A Cedar Spoon

Roasted Red Pepper Pasta

  • Author: Julia // A Cedar Spoon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 5-6 1x
  • Category: Pasta, Dinner


A flavorful pasta dish mixing veggies and roasted red peppers with a creamy buffalo mozzarella mixed in.



  • 1/4 cup plus 1 Tbsp. extra virgin olive oil
  • 8 oz whole wheat rigatoni pasta (or pasta of your choice)
  • 1 pint of cherry tomatoes
  • 1 cup roasted bell peppers, chopped (roasted red peppers from the jar; if roasting peppers yourself use 2, halved of any color)
  • 16oz bag of fresh spinach
  • 1 small zucchini ends removed, diced
  • 3 cloves of garlic, chopped
  • 1 1/2 tsp. lemon zest (the yellow rind of the lemon zested)
  • 6 oz fresh buffalo mozzarella (you can use shredded, pearls or a chunk sliced)
  • 1 1/2 tsp. oregano
  • Optional: garnish with fresh chopped basil.


  1. If you choose to roast your own peppers you will want to start with that before making the pasta dish. You will want to roast your peppers while you cook the rest of your pasta dish.
  2. In a large pot boil water and cook pasta according to directions, drain and reserve 1/4 cup liquid from pasta. Run pasta under cold water and set aside.
  3. Put 1 Tbsp. olive oil in a large skillet over medium high heat and sauté the garlic for 2 minutes stirring, until fragrant and translucent.
  4. Add the zucchini, tomatoes and a dash of salt and pepper and continue to cook for 4-5 minutes stirring frequently until zucchini and tomatoes begins to soften.
  5. Add the roasted peppers, oregano and pasta and 1/4 cup olive oil and continue to cook for 2 minutes stirring frequently.
  6. Add the mozzarella, spinach and lemon zest, mix well letting the cheese begin to melt and the spinach begins to wilt.
  7. Add salt and pepper to taste. Garnish with chopped basil. Serve pasta with a nice chunk of bread and side salad.

Head to A Spicy Perspective to learn how to roast the peppers yourself.


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Loretta | A Finn In The Kitchen

Tuesday 14th of May 2013

Yes! Roasted red peppers are fantastic! It's a great way to punch up sub-par peppers, but even more insane when using peak season peppers...

Stefanie @ Sarcastic Cooking

Tuesday 30th of April 2013

I am still in shock that you are blogging right up until your trip! I would be all in planning mode and fixating on where to eat, stay, etc. Good for you. This pasta would even be good cold as a pasta salad. Yum!


Tuesday 30th of April 2013

Thanks! This pasta would be great as a pasta salad! I didn't even think of that!

I am such a planner that I have had our trip planned out for some time now. :) Packing was another story but I did that over the weekend finally! And I have set up some posts to auto-post while I am gone so I don't have to do any blogging!

Sandy Cadiz-Smith

Tuesday 30th of April 2013

Where in Italy are you going? Anywhere near Bologna?


Tuesday 30th of April 2013

We are going to Tuscany area (Florence), Rome & Cinque Terre!

Stephie @ Eat Your Heart Out

Monday 29th of April 2013

Such a pretty plate of pasta! And YOUR TRIP WILL BE SO MUCH FUNNNN!!! Wheee! :-D


Monday 29th of April 2013

Thanks Stephie!! I can't believe I leave in a day. Craziness!

Krista @ joyfulhealthyeats

Monday 29th of April 2013

Love veggie pastas, its a great way to use up those extra veggies lying around the house. I like the idea of adding the buffalo mozzarella for some extra creaminess. :) SOOOO jealous that you are going to Italy, it is my dream vacation. Someday... until then I will live through you and your pictures. :) Have a blast!


Monday 29th of April 2013

Pastas are a great way to use up veggies! Italy has been a dream vacation of mine too. I usually take my fair share of pictures when traveling so I am sure I will have a lot to share! :)