Tomato Pepper Pasta Toss

Looking for a weeknight meal that is quick, healthy and delicious? This Tomato Pepper Pasta Toss fits that description. I loosely followed a recipe I found online, and ended up with a dish that was mildly sweet and really good. This is one of those recipes that you could easily tweak to your preferences as well by adding other veggies depending on what's in season. I just happened to have some peppers on hand from ourDoor to Door Organics delivery (I am still in love with this program!) so that's what I went with. Adding broccoli, asparagus, or maybe some hot peppers would be great too.


Tomato Pepper Pasta Toss

Ingredients:
1 package gluten free pasta
1 can stewed tomatoes, drained
1 green pepper (I only had red), julienned
1 red pepper, julienned
1 medium onion, chopped
1-2 teaspoons minced garlic
1 tablespoon olive oil
3-4 slices of bacon, cooked and crumbled (or 1/3 cup bacon bits)
Parmesan or Mozzarella cheese, optional

Directions:
1) Cook bacon, drain excess grease and crumble (I used bacon bits so I wouldn't have to mess with cooking bacon). Prepare pasta according to package directions. Drain and set aside.

2) In a large pan, saute garlic and chopped onion in the olive oil (or bacon drippings if desired) for about 3 minutes. Add julienned peppers and saute an addition 3 minutes. Add bacon and drained stewed tomatoes, cook until heated through. 

3) Serve vegetable mixture over cooked pasta. Top with Parmesan or Mozzarella, if desired.


Adapted from Teri Rasey's Bacon and Pepper Pasta Recipe on Taste of Home

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