Bow Tie Pasta with Peppers. This is Farfalle Pasta, also known as bow-tie pasta simply tossed with chopped red, yellow and orange peppers that has been sauteed with garlic and extra virgin olive oil. What a wonderful combo! So easy and delicious, this bow tie pasta with colorful peppers is done in one skillet and ready less than 30 minutes! Making this a quick dinner to get to the table in no time!
Our mother, Maria has a talent for cooking up recipes that are just so fabulous! And, this is one of those recipes she handed down to us!
As kids growing up, she insisted that we ate lots of vegetables. And since most kids hate eating their veggies, she decided to make meals that would incorporate any kind of vegetable but she knew if she incorporated them with something kids would not resist. And that was PASTA!
A pasta dish every night with a vegetable was normal as our first course. She figured since all the kids in the house loved pasta, it was the only way to get us to eat our vegetables, and it work! That is how this bow tie pasta with peppers came about!
And, now I am following in her shoes, making all kinds of pasta dishes with vegetables in them.
Bow Tie Pasta with Peppers is an amazing colorful dish with bold flavors! And most delicious! The garlic and red pepper flakes give the peppers some heat as well as an aromatic flavor, making this bow tie pasta with peppers irresistible!
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Looking for more Pasta with Vegetables? Try these:
Bow Tie Pasta with Red, Yellow and Orange Peppers
Recipe type: Pasta / Dinner
Serves: 4 to5
This is Farfalle Pasta, also known as bow-tie pasta simply tossed with chopped red, yellow and orange peppers that has been sauteed with garlic and extra virgin olive oil is a wonderful combo! So easy and delicious, this bow tie pasta with colorful peppers is done in one skillet and ready less than 30 minutes!
- 5 Bell Peppers - 2 reds, 2 yellows, 1 orange - chopped
- ½ pound of Farfalle Pasta
- 5 garlic cloves - sliced
- ¼ cup extra virgin olive oil - divided
- ½ tsp. crushed red pepper
- ½ cup grated parmigiano-reggiano cheese
- ⅛ tsp. garlic powder
- sat and fresh cracked pepper to taste
- Rinse peppers, slice open and remove the seeds. Then chop all the peppers to about 1 inch in size. In a large non-stick skillet, and on medium heat, drizzle some olive oil, about 2 tablespoons.
- Add garlic slices and chopped peppers together. Saute on low heat for about 12 to 18 minutes, stirring occasionally.
- Add crushed red pepper, garlic powder, and salt. Lower the heat, and continue to cook the peppers for a few minutes, turning often, until they are soften. Taste for salt and season with fresh cracked pepper to taste. When peppers are softened or even slightly charred to your liking, they are ready to be tossed with farfalle pasta. Turn off heat.
- Meanwhile, in a large sauce pot fill ¾ with water, bring water to boil and add 2 teaspoons of salt to the water.
- Add the Farfalle pasta and cook it to directions on the package or until it's al-dente. Using a large slotted spoon, gently add the pasta to the skillet and turn on the heat under the skillet once more. Add the remaining olive oil to the skillet with pasta and peppers. Sauté the pasta with the peppers for about 1 to 2 minutes. Then turn off heat.
- Serve farfalle pasta with peppers into your pasta bowls. Add some grated Parmesan cheese on top.
- Serve immediately. Serves 4 to 5 servings.