Roasted Red Pepper and Fennel Pasta
A vibrant pasta dish featuring tender fennel and sweet roasted red peppers tossed with garlic and herbs in a light olive oil sauce. This italian-inspired pasta ready in about 40 minutes pairs pasta, red bell pepper, fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz pasta
- 2 medium red bell pepper
- 1 large fennel bulb
- 3 tbsp olive oil
- 4 cloves garlic
- 1/4 cup fresh basil
- 1 tsp salt
- 1/4 tsp red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Cut bell peppers into 1-inch strips and fennel into 1/2-inch wedges. Toss with 2 tbsp olive oil, salt, and red pepper flakes on a baking sheet. Roast for 20 minutes until edges are caramelized.
- Step 2: Cook pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Reserve 1 cup pasta water before draining.
- Step 3: While pasta cooks, mince garlic and chop basil. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant but not browned.
- Step 4: Add drained pasta, roasted vegetables, and 1/4 cup reserved pasta water to the skillet. Toss vigorously for 2 minutes until sauce coats pasta evenly and thickens slightly.
- Step 5: Stir in chopped basil and adjust salt if needed. Serve immediately with extra basil for garnish.
Frequently asked questions
How long does Roasted Red Pepper and Fennel Pasta take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Red Pepper and Fennel Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta from drying out.
Can I substitute ingredients in Roasted Red Pepper and Fennel Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Red Pepper and Fennel Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Red Pepper and Fennel Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
