Marinated Peppers Pasta

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Marinated Peppers Pasta

Yield 4

ingredients

Marinated Peppers

• 6 bell peppers
• 1 small garlic clove
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• Pepper, to taste

Pasta

• 2 red onions, cut in ¼-inch thick wedges
• 1 tablespoon extra-virgin olive oil
• Rigatoni (wheat, whole wheat, gluten-free, or bean based)
• ½ cup Parmesan
• Basil leaves (optional)

Instructions

1. Broil peppers on a rimmed baking sheet, turning occasionally until blackened or charred, about 8 to 10 minutes.
2. Transfer peppers to a bowl and cover for at least 10 minutes. This will help the skin separate from peppers, making it easier to peel.
3. Meanwhile, finely grate garlic into a bowl. Add balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and stir to combine.
4. Peel the peppers, remove the stems and seeds. Cut into smaller pieces. Stir olive oil into vinegar mixture and toss in the peppers. Let sit for 15 minutes.
5. Meanwhile, heat oven to 425 F. On the same rimmed baking sheet, toss the red onion with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast until golden brown and tender, about 15 to 20 minutes.
6. Cook the pasta according to the package. Reserve ½ cup of the pasta water, then drain. Toss the cooked pasta in ¼ cup of pasta water and ½ cup grated Parmesan. Add in the pepper and vinegar mixture and the roasted red onions. Fold in basil leaves. Season with salt and pepper.

Nutrition Facts

Calories

273

Fat

15 g

Sat. Fat

4 g

Carbs

31 g

Fiber

4 g

Net carbs

27 g

Sugar

11 g

Protein

8 g

Sodium

301 mg

Cholesterol

11 mg