Best 9 Mixed Herb Pasta With Red Bell Peppers And Feta Recipes

MIXED-HERB PASTA WITH RED BELL PEPPERS AND FETA

Steps:

• Heat oil in heavy large skillet over high heat. Add peppers and cook until crisp-tender, stirring frequently, about 3 minutes. Add garlic; sauté 1 minute. Add wine; boil until reduced by 1/3, about 2 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add pepper mixture, herbs, and cheese. Toss gently but thoroughly until cheese begins to melt. Season to taste with salt and pepper and serve.

BELL PEPPERS AND PASTA

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,

FUSILLI WITH ROASTED RED PEPPERS, FETA, AND HERB DRESSING

Steps:

• For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended.
• In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature.

FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE

Steps:

• Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

ORZO SALAD WITH PEPPERS AND FETA

Steps:

• Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
• Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
• Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
• Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.

PASTA WITH HERB BUTTER

Steps:

• Cook linguine according to package directions and then drain.
• Melt butter in large Pyrex measuring cup and blend in remaining ingredients except cheese.
• Place pasta and butter back into saucepan used to cook the pasta in.
• Cook pasta for two minutes until reheated; stir constantly.
• Put cooked pasta into serving bowl topped with Parmesan cheese.

MIXED-HERB PASTA WITH RED BELL PEPPERS AND FETA

Steps:

• Heat oil in heavy large skillet over high heat. Add peppers and cook until crisp-tender, stirring frequently, about 3 minutes. Add garlic; saute 1 minute. Add wine; boil until reduced by 1/3, about 2 minutes. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add pepper mixture, herbs, and cheese. Toss gently but thoroughly until cheese begins to melt. Season to taste with salt and pepper and serve.

MIXED FRESH HERB PASTA

Steps:

• Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
• Meanwhile, place shallots on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs and fennel fronds to shallot paste, and mix well. Season with salt and pepper.
• Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.

ROASTED SWEET PEPPER PASTA SALAD WITH HERBS AND FETA

Steps:

• Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place bell peppers and onion in single layer in pan. Spray vegetables with cooking spray. Bake uncovered 15 to 20 minutes or until vegetables are lightly browned and tender.
• Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain.
• Toss bell peppers, onion, pasta and remaining ingredients in large bowl. Serve immediately, or refrigerate 1 to 2 hours.