Pasta is a dish that is often associated with being the staple food of Italy but its reach also extends to Mediterranean countries such as Greece and Spain. It has become popular in many parts of the world and is widely loved due to its impeccable taste when combined with cheese.
The roasted red pepper pasta is one variation of the dish that involves tossing the pasta with a sauce made from roasted red peppers, blended with other ingredients such as garlic, olive oil, and cream.
Roasted red pepper pasta is primarily served as the main dish in Italy and is often served with white wine and fresh bread. it is a versatile dish consumed by people of all ages. However, the richness of the dish attracts the younger generation of the population more.
Packed with nutrients:
The nutritional value of the dish largely depends on the ingredients used and their proportions. Pasta is a great source of carbohydrates, fiber, vitamins, and minerals. Given its high concentration of carbohydrates, the dish is an amazing source of energy. The fiber content in the dish also helps with digestion and the vitamins and minerals one glean from consuming it aids in the maintenance of a healthy immune system.
Ingredients:
1 lb. pasta
1 large red bell pepper
3 cloves of garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Olive oil
Fresh basil leaves (optional)
Instructions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Cut the red bell pepper into thin slices and place them on the prepared baking sheet. Drizzle with olive oil and season with salt.
- Roast the red pepper in the oven for 20 minutes or until they are slightly charred and tender.
- While the red pepper is roasting, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water.
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the roasted red pepper to the saucepan and cook for 2 minutes.
- Pour in the heavy cream and bring to a simmer. Cook for 5 minutes or until the sauce has thickened slightly.
Stir in the grated Parmesan cheese until melted. Season with salt and pepper to taste.
Drain the pasta and add it to the saucepan with the red pepper sauce. Toss to combine, adding pasta water as needed to thin out the sauce.
Serve with fresh basil leaves and additional grated Parmesan cheese, if desired.
Roasted red pepper pasta is an excellent dish and adds a creative twist to its already delicious Italian precursor. with the right ingredients and moderation, it can be considered a healthy and nutritious meal.
