Roasted Pepper Pasta | Schnucks

Roasted Pepper Pasta

Good For You, Health & Wellness, Pasta, Pasta & Pizza, Vegetable

This lightened-up version of a classic spaghetti is full of veggies and bursting with flavor!

35M

4

This lightened-up version of a classic spaghetti is full of veggies and bursting with flavor!

Ingredients

  • 1 1/2 lb. mixed bell peppers, chopped
  • 1 cup cherry tomatoes, halved
  • 1 small onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 2 tbsp. olive oil
  • kosher salt
  • black pepper
  • 1/2 tbsp. dried oregano
  • 8 oz. whole-grain spaghetti
  • 1/4 cup chopped flat-leaf parsley
  • shaved Parmesan, optional for serving

Instructions

  1. Preheat oven to 400 degrees. Arrange bell peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper and oregano; toss to coat. Roast 30 minutes, or until peppers are tender, tossing once halfway through.
  2. Meanwhile, prepare pasta according to package directions, until al dente. Drain, reserving 1/4 cup of the pasta water.
  3. Transfer roasted pepper mixture to a large skillet over medium heat. Using a potato masher, gently smash until desired consistency. Add reserved pasta water and mix until incorporated. Add pasta and parsley; toss to combine. Cook 1 minute, tossing frequently.
  4. To serve, garnish with shaved parmesan and additional parsley, if desired.

Nutrition Facts

332 CALORIES Per Serving

FAT: 8G

SATURATED FAT: 1G

CHOLESTEROL: 0MG

SODIUM: 202MG

CARBOHYDRATES: 58G

FIBER: 5G

SUGAR: 9G

PROTEIN: 11G

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