Pasta with Roasted Peppers and Breadcrumbs
Description
When youโre craving something both quick and delightful, look no further than this Pasta with Roasted Peppers and Breadcrumbs. Bursting with the sweet, smoky flavor of roasted peppers complemented by the aromatic essence of garlic and fresh thyme, this dish is not only easy to prepare but also tantalizing to the palate. Perfect for a busy weeknight or a relaxed weekend dinner, it comes together in just 35 minutes, making it a go-to option for any pasta lover.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 579.4 kcal |
| Total Fat | 24.7 g |
| Saturated Fat | 5.5 g |
| Cholesterol | 63.5 mg |
| Sodium | 411.2 mg |
| Total Carbohydrates | 72.7 g |
| Dietary Fiber | 5.6 g |
| Sugars | 4 g |
| Protein | 18.6 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Garlic cloves (minced) |
| 2 | Tablespoons extra virgin olive oil |
| 2 | Teaspoons fresh thyme leaves |
| 5 | Tablespoons grated Parmesan cheese |
| 2 | Tablespoons flat-leaf parsley (chopped) |
| 1 | Lemon (zest only) |
| 250 g | Tagliatelle pasta noodles |
| 1 | Large red bell pepper |
| 1 | Large yellow bell pepper |
Instructions
-
Prepare the Roasted Peppers
Begin by preheating your grill pan over medium heat. While it heats, wash and slice the bell peppers in half, removing the seeds and membranes. Place the peppers, minced garlic, extra virgin olive oil, and fresh thyme leaves in the grill pan. Grill these ingredients for about 15 to 20 minutes, turning them occasionally to ensure they roast evenly and donโt scorch, until they become tender and develop a lovely charred exterior.
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-
Make the Breadcrumbs
While the peppers are grilling, take your bread (day-old or fresh will work) and cut it into chunks. Place the bread pieces in a food processor and pulse until fine crumbs are formed. Once done, spread the breadcrumbs onto a baking tray and grill them for a couple of minutes, watching carefully to ensure they turn golden brown without burning. Remember to stir them occasionally for even browning. -
Combine Breadcrumb Mixture
After the breadcrumbs are perfectly toasted, allow them to cool slightly. Once cooled, mix the breadcrumbs with the grated Parmesan cheese, chopped flat-leaf parsley, and lemon zest in a bowl. This mixture will add a flavorful crunch to your pasta dish. -
Cook the Pasta
Bring a large pot of salted water to a boil and cook the tagliatelle pasta according to the package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta, reserving a small cup of pasta water. -
Mix It All Together
Return the drained pasta to the pot. Add the roasted peppers along with their juices from the grill pan, and the prepared breadcrumb mixture. Toss everything together gently, adding a bit of the reserved pasta water if the mixture seems dry. Ensure that the pasta is coated evenly with all the ingredients. -
Season and Serve
Season your pasta to taste with salt and pepper. To serve, divide the pasta among four plates, drizzling with a little more extra virgin olive oil and sprinkling additional grated Parmesan cheese on top for a finishing touch. Enjoy this vibrant, comforting dish warm, relishing each flavorful bite!
Serving Suggestions
This delightful pasta dish pairs beautifully with a crisp side salad or some roasted vegetables for a complete meal. It also makes for an excellent leftover option, as the flavors continue to meld together, making each subsequent serving just as delicious as the first.
Cooking Tips
- Feel free to mix and match different colored bell peppers for a more visually appealing dish.
- For a vegetarian protein boost, consider adding some chickpeas or cannellini beans.
- To enhance the flavor, you can add red pepper flakes for a bit of heat or use a sprinkle of fresh basil as a garnish.
This recipe for Pasta with Roasted Peppers and Breadcrumbs is bound to become a favorite in your household, thanks to its deliciously simple preparation and irresistible flavors. Happy cooking!
