sweet bell peppers & pasta
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.
prep time
20 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 2 cups uncooked, mini penne pasta
- 3/4 cup chopped onion
- 1 tablespoon extra-virgin olive oil
- 5 cloves garlic, minced
- 2 slices medium to thick pancetta, chopped
- 2 cups chopped sweet bell peppers
- 4 ounces sliced baby portobello mushrooms
- 1 teaspoon italian seasoning
- 1/8 teaspoon cayenne pepper
- 1/4 cup water
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons freshly grated asiago cheese, optional
How To Make sweet bell peppers & pasta
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Step 1Cook pasta according to package directions.
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Step 2In a non-stick skillet, cook Pancetta until crisp. Drain on paper towel lined plate and set aside.
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Step 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.
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