Sweet Bell Peppers & Pasta

Jennifer Bass


Pasta is a huge food staple in our household. We have pasta at least once a week. Instead of using marinara or alfredo, I just made the pasta cheesy to enhance the sweet bell peppers.

★★★★★ 3 votes
20 Min
20 Min


2 c
uncooked, mini penne pasta
3/4 c
chopped onion
1 Tbsp
extra-virgin olive oil
5 clove
garlic, minced
2 slice
medium to thick pancetta, chopped
2 c
chopped sweet bell peppers
4 oz
sliced baby portobello mushrooms
1 tsp
italian seasoning
1/8 tsp
cayenne pepper
1/4 c
1/2 c
shredded mozzarella cheese
1/4 c
grated parmesan cheese
2 Tbsp
freshly grated asiago cheese, optional


1Cook pasta according to package directions.
2In a non-stick skillet, cook Pancetta until crisp. Drain on paper towel lined plate and set aside.
3While 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.

About Sweet Bell Peppers & Pasta

Course/Dish: Pasta
Regional Style: Italian