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
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.
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.
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. 😉
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A flavorful pasta dish mixing veggies and roasted red peppers with a creamy buffalo mozzarella mixed in.
Ingredients
- 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)
- 1–6oz 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.
Instructions
- 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.
- 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.
- 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.
- 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.
- Add the roasted peppers, oregano and pasta and 1/4 cup olive oil and continue to cook for 2 minutes stirring frequently.
- Add the mozzarella, spinach and lemon zest, mix well letting the cheese begin to melt and the spinach begins to wilt.
- 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.
Julia
Maureen | Orgasmic Chef says
April 29, 2013 at 6:44 amI’m so envious of your trip to Italy. I can’t wait for all the reports of wonderful food.
This pasta dish would suit me to a T. It’s just perfect.
Maureen | Orgasmic Chef recently posted..Meet Fran Flint
Julia says
April 29, 2013 at 8:10 amThanks Maureen! I can’t wait to share all about my trip and the food. I have heard it is like nothing else in Italy!!
Liz @ The Lemon Bowl says
April 29, 2013 at 8:00 amLove this fresh and tasty pasta! Perfect for warm weather.
Liz @ The Lemon Bowl recently posted..Sweet Potato Fries with Sriracha Ketchup
Julia says
April 29, 2013 at 8:10 amThanks Liz! It is great for the warm weather we are FINALLY having! 🙂
Kelli @ The Corenr Kitchen says
April 29, 2013 at 8:59 amLove all the fresh veggies and bright colors in this pasta!
Kelli @ The Corenr Kitchen recently posted..Lemon and Herb Poached Halibut
Julia says
April 29, 2013 at 9:20 amThanks Kelli!
Lauren @ Climbing Grier Mountain says
April 29, 2013 at 12:20 pmI’m totally digging this dish! Veggies? Yes, please! And thank goodness for a warm weekend!
Julia says
April 29, 2013 at 1:24 pmI have been waiting way too long for warm weather!! And thank–this dish is yummy!
Krista @ joyfulhealthyeats says
April 29, 2013 at 1:59 pmLove 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!
Krista @ joyfulhealthyeats recently posted..Skirt Steak with Chimichurri Sauce
Julia says
April 29, 2013 at 2:29 pmPastas 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! 🙂
Stephie @ Eat Your Heart Out says
April 29, 2013 at 8:23 pmSuch a pretty plate of pasta! And YOUR TRIP WILL BE SO MUCH FUNNNN!!! Wheee! 😀
Stephie @ Eat Your Heart Out recently posted..Copycat Velveeta Shells and Cheese
Julia says
April 29, 2013 at 8:37 pmThanks Stephie!! I can’t believe I leave in a day. Craziness!
Sandy Cadiz-Smith says
April 30, 2013 at 5:43 amWhere in Italy are you going? Anywhere near Bologna?
Sandy Cadiz-Smith recently posted..A taste of Argentina in London at Zoilo
Julia says
April 30, 2013 at 8:02 amWe are going to Tuscany area (Florence), Rome & Cinque Terre!
Stefanie @ Sarcastic Cooking says
April 30, 2013 at 11:34 amI 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!
Stefanie @ Sarcastic Cooking recently posted..Whipped Avocado-Goat Cheese Toasts
Julia says
April 30, 2013 at 12:07 pmThanks! 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!
Loretta | A Finn In The Kitchen says
May 14, 2013 at 11:08 amYes! 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…
Loretta | A Finn In The Kitchen recently posted..Roasted Pistachio and White Chocolate Ice Cream