Vegetarian Recipe: Orecchiette with Roasted Peppers, Arugula, Tomatoes

Summer is the time to enjoy the vegetarian food. The vegetarian dishes to help you enjoy the natural taste of the vegetables. Vegetarian dishes are also solution to help you feel cool in summer.

Let's see vegetarian recipes!

This pasta dish is kept light and bright with fresh produce and tangy vinaigrette. The recipe calls for colorful bell peppers, but feel free to choose your favorite in-season veggies.

Pasta dishes are perfect for Christin Holcomb and her husband, who try to avoid eating leftovers: She cooks only as much as she needs and can vary the ingredients and amount depending on the number of guests. Holcomb created this recipe after looking for a new and healthful way to present her favorite pasta, orecchiette. Instead of a heavy, creamy sauce, the flavors are kept light and bright with fresh summer produce and a tangy vinaigrette. She opted for colorful bell peppers, but choose your favorite in-season vegetables.

Vegetarian Summer Recipes

Vegetarian Summer Recipes


1 orange bell pepper

1 yellow bell pepper

8 ounces uncooked orecchiette pasta (

1 teaspoon olive oil

1 teaspoon minced garlic, divided

8 ounces cherry tomatoes, halved

3 tablespoons champagne or white wine vinegar

2 tablespoons olive oil

1 1/2 teaspoons sugar

3/4 teaspoon salt

1/4 teaspoon dried herbes de Provence

1/4 teaspoon freshly ground black pepper

3 cups loosely packed arugula

1/2 cup (about 2 ounces) shaved fresh Parmesan cheese


1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 1-inch strips.

3. Cook the pasta according to the package directions, omitting salt and fat. Drain.

4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon garlic; cook 30 seconds. Add bell peppers and tomatoes to pan; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.

5. Combine remaining 3/4 teaspoon garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl; stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan; toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.

Wine note: Fresh summer vegetables come together in Orecchiette with Roasted Peppers, Arugula, and Tomatoes, making it a good candidate for a dry rosé wine. With berry and Bing cherry flavors and bright acidity, Bonterra Rosé 2008 ($14), from California, is a great example of how rosé complements the acid and fruitiness of tomatoes. This wine also has a slightly herbal edge, reminiscent of the dish's herbes de Provence.

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