This post about Mediterranean Tri Pepper Pasta Recipe is brought to you thru my relationship with Dreamfields Pasta. All opinions are 100% my own.
Did you know October was National Pasta Month? Considering that our family has pasta at least once a week, it was a natural for me to celebrate. Pasta is so simple to make and pair with a sauce and veggies. We actually have “gravy” wars between my husband, my son and I, as to who can make the best sauce!
While our family loves the traditional pasta sauce, this mom sometimes needs a no cook recipe that she can throw together with simple pantry items. So when Dreamfields called and asked if I’d like to participate in their #HealthyPastaMonth promotion with a quick and easy recipe, I jumped at the chance. This Mediterranean Tri-Pepper Pasta Recipe fits that criteria, plus it tastes great hot or cold. We used Dreamfields Penne Rigate but any type of pasta shape will be just as tasty. We also roasted our own yellow pepper for this recipe but if you can find jarred red and yellow roasted peppers, this makes the recipe that much easier.
My grandmother and mother used to roast peppers right on top of their gas stoves. You can roast the peppers in the oven if you are doing a bunch but for this recipe, we just needed to roast one yellow pepper and this is quick and easy. Simply place your washed and dried sweet pepper over the gas flame. When a side gets a nice charring on it, simply rotate the pepper until it is completely charred on all sides.
Simply place the charred pepper in a paper bag and allow the pepper to steam. I waited about 15-2o minutes.
When the pepper is cool enough to touch, simply peel off the charred skin and you have a freshly roasted pepper.
Meanwhile, boil your Dreamfields pasta per the package directions. Then start adding the yummy Mediterranean flavors of feta, olive oil and basil.
Mediterranean Tri Pepper Pasta Recipe
This is a dump and go recipe, proving to be the perfect weeknight dinner.
I am just loving the flavors of this dish, and it is even better the next day.
Fill your bowl with this amazing Mediterranean Tri Pepper Pasta Recipe and save the rest for lunch the next day.
Have you tried Dreamfields pasta yet?
- Dreamfields is made with premium durum wheat semolina in North America. That’s why it has the same delicious taste and texture of traditional pasta.
- Did you know that a one-cup cooked serving of Dreamfields pasta (2 oz. dry) provides 5 grams of fiber and 7 grams of protein! Don’t tell your family or they might be suspicious!
- As I said above, Dreamfields declares every October to be #HealthyPastaMonth by sharing a different recipe every day. There’s a chance for some prizes as well. Click here to get in on the action: http://bit.ly/2086gUh
Who would like a bite?
I want you all to get excited about this pasta recipe by giving one lucky ready a case of Dreamfields Pasta. To win, tell me what your favorite #HealthyPastaMonth recipe is to date (other than mine, of course) on the Rafflecopter entry below! Good luck!
Mediterranean Tri Pepper Pasta Recipe
- 1 box Dreamfields Penne Rigate
- 1 cup thinly sliced jarred roasted sweet red peppers (see note)
- 1 cup thinly sliced jarred roasted sweet yellow peppers (see note)
- 1/2 cup low-fat feta cheese
- 4 large basil leaves, cut into thin strips
- 3 cloves garlic, minced
- Freshly ground pepper
- 1/4 cup olive oil
- Prepare pasta according to package directions. Return to pan.
- Add peppers, feta cheese, basil, garlic and ground pepper; toss to combine. Drizzle with olive oil; a tablespoon at a time, tossing until pasta is coated as desired.
- Note: Homemade roasted peppers can be substituted for jarred.
- Nutrition Information (1/6 of recipe): Calories: 370 Fat: 11 grams Carbs: 51 grams Protein: 11 grams Saturated Fat: 2 grams Cholesterol: 4 milligrams Sodium: 450 milligrams Dietary Fiber: 6 grams