Best Sweet Bell Peppers Pasta Recipes

Pasta With Bell Peppers, Pesto and Sweet Italian Sausage image

Provided by brunettebaker

Categories European

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 10

Steps:

Remove casing from sausage links. Heat skillet, and add links. Break up meat while cooking (like ground beef consistancy) Cook until nicely browned.
Place on paper plate with paper towel to soak up extra grease. Place aside until needed.
Wash tomatoes and slice up into workable size. Place in food processor.
Peel garlic cloves and place in processor with tomatoes.
Cut lemon in half, squeeze juice from one half on top of tomatoes and garlic on food processor.
Wash basil and cilantro. Place herbs in food processor as well.
Process until all tomatoes are chopped up - NOT until smooth. You want a little chunkiness. Sauce will be a little watery. (I have thought about adding a small can of tomato paste or something here to thicken the sauce and make it more like what you would get out of a jar, however I have never tried it so I'm not sure how it would work/taste.).
Wash and cut up pepper. Cut into slices and then cut the slices in half.
Place tomato sauce in pan and add in meat. Heat for 5-10 minutes over medium heat until warm. Add in pepper for a few minutes and cook until desired firmness. (I only put them in for about 2-3 minutes as I like them just warm, and still crunchy.).
Mix sauce with warm pasta, stir in pesto and serve ENJOY!

Shanghai Pasta (With Shrimp and Sweet Bell Peppers) image

Provided by averybird

Categories Peppers

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces dried fettuccine pasta (or other type such as Linguine, Fusilli, etc.)
1/2 medium red bell pepper, seeds and ribs removed, thinly sliced
1/2 medium yellow bell pepper, seeds and ribs removed, thinly sliced
1 cup green beans, the slender kind, cut in half (or you may substitute 1 cup pea pods)
2 tablespoons cooking oil
12 ounces frozen large shrimp, without tails (peeled, deveined and thawed, 26 to 30 shrimp per pound count)
2 garlic cloves, minced
1 teaspoon grated fresh ginger (or you may substitute 1/2 tsp. ginger root powder)
1/4 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon bottled plum sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red chili paste (optional)
2 green onions, sliced thin
1 tablespoon sesame seeds, toasted

Steps:

Mix ingredients for the sauce (listed above) and set aside.
Cook pasta according to package directions. Drain and keep warm.
In a large skillet or wok, cook and stir green beans and sweet peppers in hot oil for five minutes. Push veggies to the side if using a wok. Otherwise pour them in with the pasta to free up the skillet.
Add a little oil to the skillet if needed, to continue. Add the garlic, ginger, and black pepper. When oil is hot, add the shrimp and cook over medium heat for 2-3 minutes or until they are opaque.
Add sauce to skillet. (If substituting pea pods for green beans, add them now too).
Finally, add pasta, green beans and sweet peppers back into the skillet and heat through.
To serve, top with sesame seeds and green onions.

Nutrition Facts : Calories 356.1, Fat 11.5, SaturatedFat 1.5, Cholesterol 155.4, Sodium 1304.4, Carbohydrate 41.5, Fiber 1.9, Sugar 1.9, Protein 21.7

Sweet Bell Peppers & Pasta image

Provided by Jennifer Bass @jenniebug1978

Categories Pasta

Number Of Ingredients 13

2 cup(s) uncooked, mini penne pasta
3/4 cup(s) chopped onion
1 tablespoon(s) extra-virgin olive oil
5 clove(s) garlic, minced
2 slice(s) medium to thick pancetta, chopped
2 cup(s) chopped sweet bell peppers
4 ounce(s) sliced baby portobello mushrooms
1 teaspoon(s) italian seasoning
1/8 teaspoon(s) cayenne pepper
1/4 cup(s) water
1/2 cup(s) shredded mozzarella cheese
1/4 cup(s) grated parmesan cheese
2 tablespoon(s) freshly grated asiago cheese, optional

Steps:

Cook pasta according to package directions.
In a non-stick skillet, cook Pancetta until crisp. Drain on paper towel lined plate and set aside.
While pasta and pancetta are cooking, use a non-stick skillet and saute the onion in extra-virgin olive oil for 1 1/2 minutes. Add garlic; cook for 30 seconds longer. Add the sweet bell peppers and mushrooms; cook and stir for 3 minutes or until peppers are tender. Stir in the Italian seasoning and cayenne pepper. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Add Pancetta and remove from heat. Stir in the cheese. Garnish with freshly grated Asiago cheese. Serve immediately.