Presenting colorful pasta recipe bursting with many flavors sure to give your taste buds a wonderful ride!
- Colorful pasta
I used 2 types - Torino handmade Farfalline (stripped bowtie) & Farfella Primavera. There is no artificial color used here; only vegetable puree from Red Bell Pepper, Tomato, Spinach, Red Beet root was used for color.
- Bell peppers - Yellow, Orange, Red & Green
- Italian seasoning (dry mix of all Italian herbs)
- Black pepper
- Salt to taste
For Pasta sauce –
- 1 medium onion
- 2 tbsp garlic paste
- 3 medium sized chopped tomatoes
- Fire roasted red bell peppers (optional)
- Sun dried tomato pesto - 3 tablespoons (or as per your taste)
- Heavy cream - 1/4th cup (you can use more or less according to your taste)
- Olive oil
How To Make:
Cook pasta as per the instructions. Drain & keep it aside. Cut all the peppers in small squares. Toss them with olive oil, black pepper, salt & Italian seasoning. Sauté them until they are cooked. I have tossed everything in a pan & roasted them in an Oven instead of stove top cooking. This works great for big batches. It will also work for smaller batches. Make sure you toss the veggies after few minutes to make sure they cook evenly.
Heat Olive oil & sauté onion & garlic for few minutes. Add the tomatoes. Sauté until tomatoes breakdown.
Add the roasted bell peppers & sauté for few more minutes. Add the pesto, salt to taste & cook for 2-3 minutes. Finally add the heavy cream. Let it simmer for just 2-3 minutes & the sauce is ready.
Toss the cooked vegetables, sauce & pasta & serve. Bon appétit!
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