Best 10 Pasta With Peppers Squash And Tomatoes Recipes

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Within the realm of culinary creations, there exists a symphony of flavors, textures, and colors that come together to form an unforgettable culinary experience. Embark on a journey to craft a delectable pasta dish that harmonizes roasted peppers' vibrant sweetness, summer squash's tender succulence, and sun-ripened tomatoes' tangy acidity. As you gather your ingredients, let your imagination dance with the possibilities that await in your kitchen—a burst of colors, a delightful medley of aromas, and a taste that will leave your palate wanting more. Prepare to immerse yourself in a culinary adventure that transforms simple ingredients into an extraordinary pasta masterpiece.

Let's cook with our recipes!

PASTA WITH PEPPERS, SQUASH, AND TOMATOES



Pasta with Peppers, Squash, and Tomatoes image

This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

Coarse salt
3/4 pound rigatoni
2 tablespoons extra-virgin olive oil
1 pound sweet or spicy Italian sausage, casings removed
1 bell pepper (not green), cut into 1/4-inch strips
1 small yellow squash, cut into 1/4-inch rounds
2 pounds cherry tomatoes, halved
Red-pepper flakes
Grated Pecorino Romano, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With slotted spoon, transfer sausage to a bowl.
  • Add 1 tablespoon oil and bell pepper to skillet and cook, stirring occasionally, until browned in spots, 6 minutes. Add squash and half the tomatoes; cook 1 minute. Add 1/4 cup pasta water and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes. Season with red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta. Serve with Pecorino Romano.

Nutrition Facts : Calories 719 g, Fat 33 g, Fiber 5 g, Protein 16 g, SaturatedFat 10 g

PASTA PRIMAVERA WITH CARROTS, BELL PEPPERS AND SQUASH



Pasta Primavera with Carrots, Bell Peppers and Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 8.8-ounce package egg fettuccine
2 tablespoons unsalted butter
3 carrots, thinly sliced
2 orange bell peppers, sliced
1 small yellow squash, halved lengthwise and thinly sliced
1 Fresno chile pepper, thinly sliced (remove seeds for less heat)
1 clove garlic, thinly sliced
1 teaspoon finely chopped fresh thyme
2 teaspoons sherry vinegar
Freshly ground pepper
3/4 cup heavy cream
1/3 cup grated parmesan cheese, plus more for topping
1 1/2 cups yellow cherry or grape tomatoes, halved or quartered if large

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, chile, garlic, thyme and vinegar; season with 1/2 teaspoon salt and a few grinds of pepper. Reduce the heat to medium low; cover and cook, stirring halfway through, until the vegetables are very tender, about 20 minutes.
  • Add the heavy cream to the skillet; bring to a simmer. Gradually stir in the parmesan until just melted, about 1 minute. Add the tomatoes.
  • Increase the heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper. Top with more parmesan.

SPAGHETTI SQUASH WITH TOMATOES



Spaghetti Squash with Tomatoes image

It's a wonderful alternative to pasta and a great way to show how tasty vegetables can be.-Michelle Smith, Eldersburg, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 medium spaghetti squash (2-1/2 pounds)
2 tablespoons water
1/2 cup chopped sweet red or green pepper
1/2 cup sliced green onions
2 large tomatoes, seeded and chopped
2 tablespoons minced fresh parsley
2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender., When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 86 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 266mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ANGEL HAIR PASTA WITH PEPPERS AND TOMATOES



Angel Hair Pasta With Peppers and Tomatoes image

This simple pasta celebrates the end-of-summer harvest and is perfect for a light lunch or supper, or as part of a buffet. Bell peppers and other sweet peppers - like Corno di Toro and many other varieties of peppers of every hue - ripen in late summer, the same time as long-awaited flavorful (and multicolored) tomatoes, making their pairing seem almost preordained.

Provided by David Tanis

Categories     dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 garlic cloves, smashed to a paste
2 tablespoons red-wine vinegar, or a bit less, to taste
3 tablespoons extra-virgin olive oil, plus more for bread crumbs, if using
Salt and pepper
Red-pepper flakes, to taste
1 cup finely diced sweet peppers (a mix of colors, if possible)
3 to 4 cups halved cherry tomatoes, or larger tomatoes cut into 1-inch chunks
1 pound angel hair pasta, capellini or spaghettini
2 ounces ricotta salata or mild feta cheese, roughly crumbled (about 1/2 cup)
1/4 cup coarse toasted bread crumbs, for garnish (optional)
1 small bunch basil, for garnish

Steps:

  • Put a large pot of water over high heat and bring to a boil.
  • In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
  • Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
  • Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
  • Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
  • Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
  • Garnish with whole or torn basil leaves. Serve warm or at room temperature.

PASTA WITH WINTER SQUASH AND TOMATOES



Pasta With Winter Squash and Tomatoes image

If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.

Provided by Mark Bittman

Categories     pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
3 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
1/4 cup sliced shallots
1/4 teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
1/2 pound cut pasta, like ziti or penne
Freshly chopped parsley or Parmesan for garnish.

Steps:

  • Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
  • When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 821 milligrams, Sugar 9 grams

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES



Spaghetti with Summer Squash and Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti

Steps:

  • Bring a large pot of salted water to a boil over high heat for the spaghetti.
  • Preheat the oven to 400 degrees F.
  • Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
  • The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
  • To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

EASY PASTA WITH BELL-PEPPER AND TOMATOES



Easy Pasta with Bell-Pepper and Tomatoes image

This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own!

Provided by Anu_N

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

3 ounces pasta (Conchiglie Rigate or similar conch-shaped pasta works best)
1 1/2 cups water
1 1/2 teaspoons olive oil
1/4 medium onion, finely chopped
1 1/2 large fresh tomatoes, diced
1 large green bell pepper, cut into strips
1/2-1 teaspoon dried basil
1/2 teaspoon oregano
salt
cheddar cheese, grated (optional)

Steps:

  • Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
  • Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
  • Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
  • If you like it crispier, saute only for a couple of minutes.
  • Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!

Nutrition Facts : Calories 235.9, Fat 4.5, SaturatedFat 0.7, Sodium 15.5, Carbohydrate 42.6, Fiber 4.7, Sugar 6.9, Protein 7.6

PASTA WITH WINTER SQUASH AND TOMATOES



Pasta With Winter Squash and Tomatoes image

I got this one out of the New York Times and I had to post it here so I would not lose it or forget about it. If you want, you can shred the squash instead of cubing it and this will reduce your time in the kitchen.

Provided by Canadian_in_the_Bay

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1 tablespoon garlic, chopped
1/4 cup shallot, sliced
1/4 teaspoon crushed red pepper flakes
2 cups tomatoes, chopped
2 lbs butternut squash, peeled and cubed (any other winter squash can be used)
1/2 lb penne
fresh parsley (garnish) or parmesan cheese (garnish)

Steps:

  • Bring a large pot of water to a boil and salt it.
  • Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
  • When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

SPAGHETTI SQUASH WITH TOMATOES AND OLIVES



Spaghetti Squash with Tomatoes and Olives image

This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. -Carol Chase, Sioux City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 5h30m

Yield 10 servings.

Number Of Ingredients 8

1 medium spaghetti squash, halved, seeds removed
1/4 cup sliced green olives with pimientos, drained
1 can (14 ounces) diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh basil

Steps:

  • Place squash in 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours. , Remove squash from slow cooker; drain any cooking liquid. Using a fork, separate the squash into strands resembling spaghetti, discarding the skin. Return strands to slow cooker. Stir in the tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil.

Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 296mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges

PASTA WITH ROASTED VEGETABLES, TOMATOES, AND BASIL



Pasta with Roasted Vegetables, Tomatoes, and Basil image

Categories     Pasta     Tomato     Roast     Vegetarian     Basil     Eggplant     Bell Pepper     Squash     Summer

Yield Makes 10 servings

Number Of Ingredients 12

Nonstick vegetable oil spray
3 red bell peppers, cut into 1/2-inch pieces
1 1/2 medium eggplants, unpeeled, cut into 1/2-inch pieces
1 1/2 large yellow crookneck squash, cut into 1/2-inch pieces
2 1/4 cups 1/2-inch pieces peeled butternut squash
6 tablespoons olive oil
1 1/2 pounds penne pasta
3 medium tomatoes, cored, seeded, diced
3/4 cup chopped fresh basil or 2 1/4 tablespoons dried
3 tablespoons balsamic vinegar
2 garlic cloves, minced
3/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 450° F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.
  • Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead. Cover and keep at room temperature.

Tips:

  • Mise en Place: Before beginning to cook, prepare and organize all of the ingredients and equipment necessary for the recipe. This will ensure that the cooking process is smooth and efficient.
  • Choose Fresh Vegetables: Opt for fresh, in-season peppers, squash, and tomatoes for the best flavor and texture.
  • Cut Vegetables Evenly: Cut the vegetables into uniform sizes and shapes to ensure even cooking.
  • Use a Large Pan: Use a large pan or skillet to accommodate all of the vegetables and sauce comfortably.
  • Sauté Vegetables in Batches: If using a smaller pan, sauté the vegetables in batches to prevent overcrowding and ensure proper cooking.
  • Cook Pasta Al Dente: Cook the pasta according to package instructions, aiming for an al dente texture. This means the pasta should be slightly firm to the bite.
  • Use a Quality Olive Oil: Use extra virgin olive oil for the best flavor and health benefits.
  • Season to Taste: Season the dish with salt, pepper, and herbs to your preference.
  • Garnish before Serving: Garnish the pasta with fresh herbs, such as basil or parsley, before serving for an extra touch of flavor and color.

Conclusion:

This flavorful pasta dish combines the vibrant flavors of roasted peppers, squash, and tomatoes with the hearty texture of pasta. It's a versatile recipe that can be customized to suit your tastes and preferences, making it a perfect choice for a quick and easy weeknight meal or a special occasion dinner. The combination of fresh vegetables, savory sauce, and tender pasta creates a satisfying and delicious dish that is sure to impress.

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