Pasta Primavera – Peppers are delicately roasted and then stuffed with pasta primavera. Mini farfalle recipe with oven roasted fresh veggies with garlic.

This post is sponsored by Ragu. All opinions are mine

“La Primavera è qui”

No where is spring more celebrated in NYC than Little Italy.

Peppers are delicately roasted and then stuffed with pasta primavera. Mini farfalle recipe with oven roasted fresh veggies with garlic.

Spring time was (and still is, I bet!!)  always a joyous occasion in that neck of the wood.  When the clock strikes May 1st, New Yorkers would shed their heavy winter coats, boring turtle necks and unruly scarves.

Then, out came all the frilly tops, flowery dresses and fresh garden herbs.

In little Italy, spring is unmistakably in the air because it is filled with fresh oregano, basil, parsely, thyme and Rosemary! I am hypnotized just thinking about it.

overhead view of stuffed peppers with pasta primavera

Pasta primavera was always my favorite spring time pasta.  That was my meal to order when I was at an Italian restaurant.  Today, I try to recreate this recipe and stuff it into delicately roasted peppers.

Pasta primavera is traditionally made with early spring veggies.  I went with zucchini, squash, peas and shallots.  You can go with any spring veggies you want.  Eggplant and broccoli will work great in this recipe.  Whatever veggie you use, make sure you cut it into small pieces.

Incidentally, look at the mini farfalle I found in the pasta aisle! They are so tiny that they are the size of a nickel! It is the perfect size for a stuffed peppers recipe.

Overhead view of mini farfalle on a blue board. A couple mini farfalle placed on a nickel to show their size

I have several pasta recipes that make spring proud.  Take a look around and tell me which one you made.

These mini farfalle pasta are also perfect for a Vegan Mushroom Pumpkin Stroganoff and Garden Veggies with Basil and Ginger

Any leftover veggies can easily be pickled.

What is your favorite recipe to de-construct?

Stuffed Peppers With Pasta Primavera

Stuffed Peppers - Peppers are delicately roasted and then stuffed with pasta primavera. Mini farfalle recipe with fresh veggies oven-roasted with garlic

Stuffed Peppers With Pasta Primavera

Rini
Stuffed Peppers - Peppers are delicately roasted and then stuffed with pasta primavera.
Go Ahead, Rate it now!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine Italian
Servings 6 servings
Calories 426 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 500 degrees
  • Cut the top off the peppers and deseed
  • In a mixing bowl, add oil, dried parsely and salt.
  • Mix well and baste the peppers with it
  • Place the oiled peppers upside down in a baking tray
  • Roast the peppers for 20-25 min or until the peppers start to blacken slightly
  • In a medium pan, add extra virgin olive oil and heat at medium heat for 30 seconds
  • Add the garlic and shallots and cook until the shallots are browned (5-7 min)
  • Add the chopped zucchini, squash and peas to the pan
  • Mix well and cook for about 10 minutes on low-to-medium heat.
  • Add salt, black pepper, fresh parsley and fresh rosemary
  • Mix well and keep stirring until the zucchini gets crispy.
  • Add 1 cup of Homestyle Ragu Thick & Hearty Traditional Pasta Sauce
  • Add cooked pasta, mix well and set aside
  • When the peppers have cooled to the touch, stuff them with the pasta mixture
  • Place the stuffed peppers back in the oven at 400 degrees
  • Roast them for about 7 minutes, remove and wait to cool to touch before serving

Notes

Nutrition Info is approximate
To keep this stuffed peppers vegan, serve without the Parmesan. For vegetarian version, add freshly grated Parmesan on the top and serve. Serve with a side salad like Cardamom and Pistachio Crusted Goat Cheese Salad

Nutrition

Serving: 6gCalories: 426kcal
Keyword bow tie pasta recipes, how to stuff peppers with pasta
Tried this recipe?Let us know how it was!
Stuffed Peppers - Peppers are delicately roasted and then stuffed with pasta primavera. The pasta primavera is made using Mini farfalle, shallots, fresh rosemary, fresh parsley, garlic, zucchini, squash and peas. This is the perfect weeknight dinner recipe for the whole family to enjoy. Vegan dinner and vegetarian dinner

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18 Comments

  1. It sounds like you have a wonderful group of friends up in NYC, what fun memories you have! I love the recipe you’ve developed too. Taking that shortcut with Raju sounds right up my alley. I love the flavor of a great sauce!

    1. Thank you, Patty. I really want to experience the DC Foodie scene. Maybe you and I can go there someday!

    1. Thank you, Taina. I will send you the meal, so, you don’t have to eat your computer. 🙂