• Liz Talley - Urban Graze

Penne with Roasted Bell Peppers


This is so easy to pull together at the last minute on a busy evening, and the results are delicious!

2-3 sweet bell peppers

Olive oil

¼ c. thin onion slivers

Salt and pepper

3 Tbsp. balsamic vinegar

½ lb. penne pasta

Finely crumbled feta cheese

¼ c. snipped fresh basil

Char-roast the peppers, turning often– on the grill, in the broiler, or over the flame of your gas stove using a long handled fork. Cool and cut into strips.

Cook pasta al dente according to package instructions. Drain, saving a little of the pasta water.

Meanwhile, saute the onion in 1 Tbsp. olive oil for 1-2 minutes, just until starting to soften. Add the pepper strips, season with salt and pepper, and continue cooking another 1-2 minutes, then add the vinegar and cook until liquid reduces by about half (another 1-2 minutes).

Add the cooked pasta, and continue to stir often for about a minute, leaving on low heat. Add a little of the reserved pasta water if needed.

Remove from heat and toss in 1 Tbsp. feta and basil. Check seasoning; add salt, pepper, and/or more feta if desired.

Recipe created or adapted by Liz Talley, Urban Graze

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