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Six Pepper Pasta

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Colorful, crunchy, and full of flavor—this veggie-packed pasta brings together six different peppers for a dish that’s vibrant, satisfying, and surprisingly light. With just the right amount of heat and a whole lot of freshness, it’s pasta night with a garden twist.

Ingredients

Scale

12 oz penne or fusilli pasta

1 tbsp olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 orange bell pepper, sliced

1 poblano pepper, sliced

1 jalapeño, thinly sliced (seeds removed for less heat)

3 cloves garlic, minced

Salt and pepper to taste

½ cup grated Parmesan cheese

Optional: chopped parsley or basil for garnish

Instructions

Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.

Heat olive oil in a large skillet over medium-high heat. Add all peppers and sauté for 6–8 minutes until tender-crisp.

Add garlic, cook for 1 minute, and season with salt and pepper.

Toss in cooked pasta and reserved pasta water. Stir in Parmesan and mix until everything is coated.

Garnish with fresh herbs and serve hot.

Nutrition

Find it online: http://minikitchenmagic.com/six-pepper-pasta/