Zutaten für Pasta With Roast Peppers And Breadcrumbs
- 2 large red bell peppers, halved and seeded
- Yellow Peppers
- 4 cloves garlic, minced
- Extra Virgin Olive Oil
- Fresh Thyme Leaves
- Crusty Bread
- Parmesan Cheese
- Flat Leaf Parsley
- Lemon, Zest Of
- Tagliatelle Pasta Noodles
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Zubereitung von Pasta With Roast Peppers And Breadcrumbs
- Preheat oven to 400°F (200°C). Toss red pepper halves with 2 tablespoons olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly charred.
- While peppers roast, cook pasta according to package directions.
- In a small skillet, heat remaining 2 tablespoons olive oil over medium heat. Add minced garlic and thyme; cook for 1 minute, or until fragrant.
- Once peppers are cool enough to handle, peel and chop them into strips.
- Add the roasted peppers to the skillet with the garlic and thyme. Stir to combine.
- Drain the cooked pasta and add it to the skillet with the peppers and garlic mixture. Toss to coat.
- In a separate pan, toast the breadcrumbs over medium heat until golden brown and crispy.
- Stir the crispy breadcrumbs into the pasta mixture.
- Serve immediately, topped with grated Parmesan cheese (optional), and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
16g
Fat
27g
Carbs
24g
