Creamy Penne Pasta With Olives And Bell Peppers
A rich and creamy penne pasta tossed with colorful bell peppers and briny black olives, finished with a sprinkle of red pepper flakes for a touch of heat.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 14g
comfortingItalian-Americanvegetariandairycreamytenderweeknight dinnerpasta
Ingredients
- 8 oz penne pasta
- 1 tbsp olive oil
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- ½ cup black olives
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ tsp red pepper flakes
- 1 tsp salt
Instructions
- 1
Cook penne in salted boiling water until al dente; drain and set aside.
- 2
Heat olive oil in a large skillet over medium heat; add sliced bell peppers and cook until tender.
- 3
Stir in black olives and red pepper flakes; cook for 2 minutes.
- 4
Pour in heavy cream and bring to a gentle simmer.
- 5
Add grated parmesan and stir until melted and sauce thickens slightly.
- 6
Toss cooked penne with the sauce until well coated; season with salt to taste.
Tools you’ll need
- large pot
- colander
- large skillet
- wooden spoon
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