Roasted Red Pepper Pepperoni Pasta |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This delicious pasta salad can be served either warm or cold. After serving this to your friends they'll be begging for more. Ingredients:
1 roasted red pepper |
1 medium onion chopped |
1 portobello mushroom cubed |
2 large garlic cloves minced |
8 oz of artichoke hearts |
20 thinly sliced pepperoni |
1 12 oz package of seashell pasta |
salt and pepper |
rosemary |
3 oz of fresh grated parmesan cheese |
1 oz of feta cheese |
olive oil |
butter |
Directions:
1. Preheat oven to 400 deg
2. Roast red pepper, peel and chop
3. combine onion, garlic, portobello mushroom and garlic. Drizzle with olive oil and coat ingredients. Sprinkle the mixture with approx. 1 teaspoons of rosemary. Place the mixture on a foil sheet and roast in oven while roasting the red pepper. Remove from the oven after approx. 30 mins or until onion begins to brown.
4. While veggies are roasting boil pasta and drain.
5. Add roasted onion/mushroom mix, roasted red pepper to pasta.
6. Add artichoke heart
7. Add pepperoni
8. Drizzle with olive oil, add a spoonful of butter and begin to heat on stove top.
9. Add parmesan and feta cheese, continue to heat until cheese is melted. Salt and pepper to taste.
10. Serve warm or cold!
11. Enjoy!
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