Red Vegetable Pasta

A certain holiday is sneaking up upon us very soon. I’ll give you a clue; roses, truffles and candy conversation hearts. Valentine’s Day is around the corner and I don’t know about you, but a home-cooked dinner with my hub sounds a heck of a lot better than dining on an over-priced prix-fixe menu. There is only one requirement. I’m not doing a lot of dishes. The solution? My Red Vegetable Pasta. A color coordinated dish filled with tangy vegetables and a light dusting of Parmesan cheese. Let’s get cooking.

Red Vegetable Pasta

Serves – 4
3 cups whole grain fussili pasta
1 pint cherry tomatoes halved
1 bell red pepper seeded and sliced thinly
2 shallots peeled and sliced thinly
2-3 tablespoon fresh basil
2 tablespoon of olive oil
1/4 cup freshly shredded Pecorino cheese + more for sprinkling
Kosher salt & ground pepper to taste
1/4 cup low-fat half & half
1 jar of your favorite tomato sauce

Cook pasta in a large pot of boiling salted water according to directions (I prefer al dente!).

Heat a large skillet with olive oil over medium heat and add shallots and peppers.  Cook for two minutes stirring around.

Add in tomatoes and cook until just browning.

Pour tomato sauce into a saucepan and let reduce for about 10 minutes. Add in the cream and Parm cheese; stir until sauce is well blended for a couple more minutes. Add in vegetables and pasta and combine all together.

Finish off with additional Parm cheese and fresh basil. Season with salt and pepper. Enjoy!

nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit