Roasted Red Bell Pepper Pasta

From: Chef #1324609

On Jul 14, 2009

This recipe is amazing. My boyfriend and I make this all the time! It's really easy and delicious. At first we made it just as the recipe says- and it turned out wonderful. Since then, we have added or subtracted ingredients depending on what we have on hand. We've added black olives; left out the onion. I think the key is the mushrooms and the roasted red peppers- you really can't go wrong. This is definitely one to try!

From: Lighty

On Aug 6, 2008

We enjoyed this dish, but with a few alterations. I used a 12oz jar of rrps, as well as 2 home-roasted orange peppers. I also boiled 16 oz of whole wheat fusili, but only used about half of it and still felt like there was too much pasta and not enough vegetables. I also had only about 4 oz of grated parmesan, and was worried that this would be too bland, so I added about 1.5 T of capers (great, but should have chopped them) and about 1 T of cilantro (interesting, but parsley would have been better, and 1T was not enough). Still, we were very happy with the results, and I'll be making it again on our veg nights. Thanks!

From: Vince Vegas

On Jul 20, 2005

This is now my favorite pasta. I served it to a date last night and we both could not stop raving. The only thing I did different was add minced garlic. Five stars all the way. We did add lots of shredded parmesan and it was even better today.

From: -Sylvie-

On Jan 21, 2005

This was very quick and simple to make, therefor it deserves 5*. Ideal for when you come home late from work, but still want something home-made, that tastes good. I used fresh parmesan, because I don't like the one you buy in a container and it added a lovely flavour. I thought I had plenty of pasta in, but that wasn't the case, so I had to mix spaghetti and pasta shells, but I don't think that did the recipe any harm. Thanks for sharing, I'll definitely be making this again.