Pasta with Peppers, Tomatoes, and Herb Garlic Butter Sauce
Bow tie pasta tossed with herb garlic butter and services with bell peppers, cherry tomatoes, and fresh mozzarella
Print
Pin
Servings: 4 servings
Equipment
- 1 small skillet
Ingredients
- 10 ounces bow tie pasta
- 1 Tablespoon olive oil
- 3 or 4 bell peppers any color, thinly sliced
- 1 cup cherry tomatoes cut in half
- 4 Tablespoon salted butter
- 4 garlic cloves minced
- 1 Tablespoon fresh chives minced
- 1 Tablespoon fresh herbs chopped (I used oregano and parsely)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon fresh lemon juice
- 4 ounces fresh mozzarella thinly sliced
Instructions
- Cook the pasta according to the package directions. Drain and keep warm.
- Heat the olive oil in a large skillet over medium heat. Add the peppers and saute for 4-5 minutes.
- Stir in the cherry tomatoes and cook for 3-4 minutes.
- Meanwhile, melt the butter in a small skillet over medium heat. As soon as it is melted add in the garlic cloves, chives, and herbs. Cook for 2-3 minutes.
- Remove from heat and add in the salt, pepper, and lemon juice.
- Reserve one tablespoon of the garlic butter mixture and pour the rest over top of the peppers and tomatoes.
- Serve the pasta with a hearty portion of the peppers and tomatoes.
- Top each serving with 3-4 thin slices of fresh mozzarella cheese. Drizzle with the reserved garlic butter sauce.
Notes
A Hezzi-D Original recipe