Garlic Red Pepper Pasta
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4 people
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Calories
342 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Garlic Red Pepper Pasta
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Discover the simplicity and flavor of garlic red pepper pasta, a quick and delicious Italian dish perfect for any meal.
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Ingredients
- 3 bell pepper
- 4 cloves garlic
- 1 tbsp olive oil
- 1 cup cherry tomatoes
- 10 leaves fresh basil
- salt
- 10.5 oz short pasta
- ½ cup water
Instructions
- Bring a pot of salted water to a boil for the pasta.
- In a high-sided pan, add the oil and set the heat to medium.
- Peel 4 or more cloves of garlic.
- Clean the peppers and cut them into bite-sized pieces.
- Slice the cherry tomatoes in half.
- Add the garlic, peppers, and cherry tomatoes to the pan.
- Season with fresh basil and salt.
- Pour in half a glass of water and let it cook for 5-10 minutes.
- Once the peppers have softened, blend everything with an immersion blender.
- For a smoother sauce, you can strain it through a sieve.
- Cook the pasta according to the package instructions.
- Drain the pasta and toss it in the sauce until well combined
- Serve the pasta hot and enjoy!
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
63g
(21%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
14mg
(1%)
Potassium
451mg
(13%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
3043IU
(61%)
Vitamin C
124mg
(138%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 63g | 21% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 14mg | 1% |
| Potassium | 451mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3043IU | 61% |
| Vitamin C | 124mg | 138% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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