Stir-Fried Sun-Dried Tomato and Bell Pepper Pasta with Basil
A vibrant pasta dish featuring sun-dried tomatoes and bell peppers in a herb-infused sauce for a weeknight favorite. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs minced garlic, olive oil, spaghetti 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
- 1/2 cup, oil-packed, drained and chopped sun-dried tomatoes
- 1 medium, red and green, thinly sliced bell peppers
- 2 cloves, minced garlic
- 3 tbsp olive oil
- 8 oz spaghetti
- 1/4 cup, chopped fresh basil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup, grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
- Step 3: Add 1 medium thinly sliced bell pepper (red and green) and cook for 4 minutes until tender-crisp.
- Step 4: Add the drained spaghetti to the skillet along with 1/4 cup reserved pasta water, 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp pepper. Toss vigorously for 2 minutes until sauce coats pasta.
- Step 5: Serve sprinkled with 1/4 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Sun-Dried Tomato and Bell Pepper Pasta with Basil take to make?
Total time is about 30 minutes (10 min prep + 20 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 Stir-Fried Sun-Dried Tomato and Bell Pepper Pasta with Basil?
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 minced garlic from drying out.
Can I substitute ingredients in Stir-Fried Sun-Dried Tomato and Bell Pepper Pasta with Basil?
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 Stir-Fried Sun-Dried Tomato and Bell Pepper Pasta with Basil 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.
Is Stir-Fried Sun-Dried Tomato and Bell Pepper Pasta with Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
