Ingredients
Scale
- 3 bell peppers, one of each: red, yellow, orange
- 20 basil leaves
- 2 tablespoons olive oil
- 4 garlic cloves, peeled
- salt
- 2 tablespoons unsalted butter, softened at room temperature
- ⅔ cup Parmesan cheese, freshly grated
- 1 pound pasta, Ridged rigatoni or any tubular pasta
Instructions
- Wash the peppers, cut them lengthwise, scoop out and discard the seeds and pulpy core. Peel the peppers gently with a swirling blade peeler.
- Cut the peppers into strips about ½ inch broad, and then cut them again in half.
- Rinse the basil leaves and pat dry carefully, cutting larger leaves into smaller pieces if necessary.
- In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat, then add the garlic cloves, cooking until golden. Remove and discard the garlic.
- Add the peppers to the pan and cook for about 15 minutes, stirring frequently, until they are tender but not mushy. Season with salt and remove from heat.
- Cook pasta al dente according to package instructions, reserving a cup of cooking water if needed.
- Drain the pasta and add it to the skillet with the peppers. Incorporate the unsalted butter, Parmesan cheese, and basil leaves, tossing to coat the pasta. Serve immediately.
Notes
Peeling the peppers may take some practice; use a gentle hand to avoid damaging the flesh.
Feel free to add a pinch of red pepper flakes for extra heat.
For a vegan option, substitute the Parmesan cheese with a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.