Ingredients
Scale
- 12 ounces penne pasta
- 2 large red bell peppers
- 1 cup goat cheese (crumbled)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the red peppers in half and remove the seeds. Place them cut-side down on the baking sheet.
- Roast the peppers for 20-25 minutes or until the skins are blistered and charred.
- While the peppers are roasting, cook the penne pasta according to package instructions. Drain and set aside.
- Once the peppers are done, let them cool for a few minutes. Peel off the skins and chop the flesh into small pieces.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the roasted red peppers and Italian seasoning to the skillet. Stir and cook for 2-3 minutes.
- Lower the heat and add the cooked penne and crumbled goat cheese. Toss until the cheese is melted and everything is well combined.
- Season with salt and pepper to taste. Garnish with fresh basil if desired.
- Serve immediately and enjoy your delicious meal!
- Prep Time: 10
- Cook Time: 30