Ingredients with Measurements:
- 1 lb. Rabeg pasta
- 2 red bell peppers, roasted and sliced
- 4 oz. goat cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Cut the red bell peppers in half, remove the seeds and stems, and place them on a baking sheet lined with aluminum foil.
3. Roast the peppers in the oven for 20-25 minutes or until the skin is charred and blistered.
4. Remove the peppers from the oven and let them cool for a few minutes. Once cooled, peel off the skin and slice the peppers into thin strips.
5. In a large pot of salted boiling water, cook the Rabeg pasta according to package instructions until al dente.
6. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
7. Add the roasted red pepper strips to the skillet and cook for 2-3 minutes until heated through.
8. Drain the cooked pasta and add it to the skillet with the red peppers. Toss to combine.
9. Add the crumbled goat cheese and chopped parsley to the skillet and gently toss to combine.
10. Season with salt and pepper to taste.
11. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 20mg
- Sodium: 270mg
- Carbohydrates: 50g
- Fiber: 4g
- Sugar: 4g
- Protein: 14g
Substitutions for ingredients:
- Rabeg pasta can be substituted with any other type of pasta.
- Red bell peppers can be substituted with yellow or orange bell peppers.
- Goat cheese can be substituted with feta cheese or blue cheese.
Variations:
- Add sliced cooked chicken or shrimp for a protein boost.
- Add sliced black olives or sun-dried tomatoes for extra flavor.
- Use fresh basil instead of parsley for a different herb flavor.
Tips and tricks:
- Make sure to toss the pasta and sauce together gently to avoid breaking the goat cheese into small pieces.
- If you don't have an oven, you can roast the peppers on a gas stove or grill.
- To make this recipe vegan, omit the goat cheese or use a vegan cheese alternative.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Rabeg pasta in individual bowls or on a large platter for sharing.
Garnishes:
- Garnish with extra chopped parsley or crumbled goat cheese.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a splash of pasta water to the skillet to loosen the sauce.
Food safety advice:
- Make sure to cook the pasta and red peppers to the recommended temperatures to avoid any foodborne illnesses.
Food history:
- Rabeg pasta is a traditional Italian pasta made from durum wheat semolina flour.
Flavor profiles:
- This dish has a savory and slightly tangy flavor from the roasted red peppers and goat cheese.
Serving suggestions:
- Serve this dish as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A