This roasted red pepper and feta penne is a quick and vibrant pasta dish perfect for a weeknight dinner or a light lunch.
It features roasted red peppers and tangy crumbled feta cheese tossed with al dente penne and fresh herbs for a burst of flavor.
The dish is easy to prepare and highlights the rich sweetness of roasted peppers balanced by creamy feta and fresh parsley.
Why You’ll Love This Recipe
- Roasted red peppers add a smoky sweetness that complements the salty tang of feta cheese.
- Penne pasta holds sauce well and provides a satisfying bite that works with the soft cheese and tender peppers.
- Fresh parsley adds brightness and color, enhancing the overall flavor and presentation.
- Minimal cooking time preserves the freshness and texture of the ingredients, making it a simple yet flavorful meal.
Roasted Red Pepper and Feta Penne
A vibrant and flavorful pasta dish combining roasted red peppers, crumbled feta, and penne pasta tossed with fresh herbs for a light and satisfying meal.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 12 ounces (340g) penne pasta
- 2 large red bell peppers
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 6 ounces (170g) feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Roast the Red Peppers Preheat the oven to 450°F (232°C). Place the whole red bell peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is blistered and charred. Remove peppers and place them in a sealed plastic bag or covered bowl to steam for 10 minutes. This makes peeling easier. Once cool, peel off the skins, remove seeds and stems, and slice into strips.
- Cook the Pasta Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente, typically 10 to 12 minutes. Drain pasta, reserving 1/2 cup of pasta water.
- Prepare the Sauce and Combine Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and oregano, sauté for 1 minute until fragrant. Add the roasted red pepper strips, cook for 2 to 3 minutes to warm through. Add the cooked penne to the skillet and toss to combine, using reserved pasta water as needed to loosen the sauce. Stir in crumbled feta, lemon juice, and chopped parsley. Season with salt and pepper to taste.
- Serve Divide the roasted red pepper and feta penne among plates and serve warm. Optionally, garnish with additional parsley or a drizzle of olive oil.
Helpful Tips
- To roast peppers more quickly, you can also char them on a gas burner flame or grill.
- For a smoother sauce, blend peeled roasted red peppers before tossing with pasta.
- Use good quality feta for best flavor, preferably a block feta rather than pre-crumbled.
- If not serving immediately, toss pasta with a little olive oil to prevent sticking, and reheat gently before serving.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium heat with a splash of water or olive oil to restore moisture.
Consume refrigerated leftovers within 24 hours for optimal feta texture and flavor.
Frequently Asked Questions
Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers can be used as a convenient substitute. Drain them well before adding to the pasta.
Is this dish vegetarian?
Yes, this recipe is vegetarian but contains dairy from the feta cheese.
How can I make this vegan?
To make a vegan version, substitute feta cheese with a vegan cheese alternative or omit it entirely and add nutritional yeast for a cheesy flavor.
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