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Sweet Pepper Pasta Toss

Sweet Pepper Pasta Toss

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Full Circle Farm, Carnation, WA

Roasted sweet peppers and garlic are tossed with goat cheese, parsley and capers in this delicious, easy pasta dish. Feel free to add any other greens in place of parsley such as cooked spinach or kale.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. Arrange peppers and garlic on the baking sheet and drizzle with olive oil. Roast 30 minutes in the preheated oven, or until soft and lightly browned.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. In a large bowl, toss cooked pasta with peppers, garlic, parsley, goat cheese and capers. Season with salt and pepper and sprinkle with Parmesan cheese to serve.
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YUM!!!!! This was great. I cut back on the peppers (personal preference) and used 1/3 cup fresh parsley and 1/3 cup fresh basil. This was wonderful and got rave reviews.


Read the other reviews and was worried about lack of taste. We added a little more salt after serving and it really let the flavor pop. It's a little dry, but you can always help that with some wine. :)


I was excited to try this, but was disappointed. It just didn't have much taste other than all that garlic. Not sure if it was the quality of my peppers or what. Had to add lots of salt and pepper when eating it, and my husband wasn't impressed, either. Won't be making it again.