Parmesan and Pepper Pasta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5mins
SERVES: 4
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) box of tri-color pasta (I use Barilla rotini, but regular penne or whole wheat penne work just as well!)
  • 2
    quarts water
  • 1
    dash salt
  • 12
    raw red pepper
  • 12
    raw yellow pepper
  • 1
    red vine tomatoes
  • 2
    teaspoons garlic powder
  • 1
    teaspoon salt
  • 2
    teaspoons pepper
  • 1 12
    tablespoons red pepper olive oil
  • 4
    tablespoons red pasta sauce (any flavor will do, I use Bertolli olive oil & garlic)
  • 3
    tablespoons parmesan cheese
  • 2
    tablespoons pesto sauce
  • 12
    tablespoon oregano
  • 12
    tablespoon basil
  • 1
    dash pepper
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DIRECTIONS

  • Bring water to a rolling boil and add a dash of salt and the pasta.
  • While the pasta cooks for 8-10 minutes (depending on desired firmness), chop peppers into small chunks. Chop the tomato into about 16 different segments - any smaller, and they will get lost when you mix all the ingredients together.
  • Sprinkle peppers and tomato with garlic powder, salt, and pepper.
  • Remove pasta from heat, drain water, and empty into a different container. Set aside.
  • Using the same pot (this makes sure you get the most flavor, so don't switch pots), put in half a tablespoon of red pepper olive oil and let it coat the bottom. Dump in half of the chopped peppers; stir them in the oil to make sure they are coated.
  • Let the peppers cook for about 5 minutes (or until tender), stirring occasionally to make sure they aren't sticking to the bottom. Then empty them into the container with the pasta.
  • Add another half tablespoon of red pepper olive oil to the pan, let it coat the bottom, and let the other half of the peppers cook for about 5 minutes. Then empty them into the pasta container as well.
  • Add the last half tablespoon of red pepper oil to the pan and let it coat the bottom. Add the tomato chunks. Let them cook for 2-3 minutes.
  • Pour the pasta and peppers back into the pot with the tomatoes and stir.
  • Add pasta sauce, parmesan cheese, and pesto. Mix until the pasta is evenly coated.
  • Add oregano, basil, and pepper. Mix.
  • Refrigerate until cold or eat it now! :).
  • It will keep for several days if refrigerated in a tupperware container.
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