Fajita style pasta filled with red bell peppers, green bell peppers, onions, tomatoes, and mozzarella cheese. This vegetable fajita pasta is easy to make and absolutely delicious.
Oh, I hope you had a fantastic weekend!
I was at Brit+Co’s Re:make Festival on Saturday and was wowed by all the small businesses present. So many unique handmade goods to browse through and delicious foods to try! And then of course, there were the DIY stations for making your own totes, leather feather necklaces, key chains, magnets. It was so much fun! And best of all, everything was free!
I’ll definitely be sharing pictures with you in a couple days.
In the mean time, let’s talk food.
Have you had fajita before? I’m like, addicted to the flavor. Aren’t the combination of all the spices so ahmaaaazing?
Well, today, I wanted to share with you a pasta version of fajita filled with tons of vegetables and cheesy goodness.
I love that each bite has a slight spicy kick, the unique flavor of bell peppers, and well, the cheesiness. I <3 cheese. These ingredients are easy to obtain, most of which you may already have sitting around in your kitchen. Which totally makes this dish ideal for a weeknight dinner.
You’ll love this pasta for the simplicity of ingredients and ease in making it.
First, boil the pasta according to the directions on the packaging. I used small penne pasta, but you can use whatever pasta you have on hand too. You want the pasta to be just cooked but still firm. This is because later on you’ll toss the pasta with a warm sauce so the pasta will soften even more then. When the pasta is al dente, drain it and run the pasta through cold water to stop the cooking process. Set aside for now.
Next, in a large sized skillet, add vegetable oil and allow it to heat it for about minute. Then add the onions and cook them until they appear translucent and soft. Now, add the sliced red and green bell peppers. Cook them until they’ve all softened.
Once the onions and bell peppers have softened, add the diced tomatoes and green chilies into the skillet. I used a can of Ro*tel, mostly because I like the flavor and it works well with this pasta.
Now, add the seasoning. I know it looks a bit intimidating with a huge list of seasoning. But! Most of these seasonings you probably already have in your pantry or spice rack. And there’s not much you need to do other than to add the seasoning and stir. Very simple. Promise.
Now, pour the pasta into the skillet and stir to evenly coat the pasta with the sauce.
Sprinkle cheese over the pasta and allow them to melt. Once the cheese melts, remove the skillet from heat.
Serve the pasta warm with finely chopped parsley as garnish.
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- 2 cups dry penne pasta
- 1 ½ tablespoons vegetable oil
- 1 small (or ½ large) green bell pepper, sliced
- 1 small (or ½ large) red bell pepper, sliced
- ½ medium sized onion
- 1 10 oz can diced tomatoes and green chilies
- ½ teaspoon crushed red pepper
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 1 ½ teaspoon chile powder
- 2 teaspoons granulated sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 ½ cups mozzarella cheese
- Finely chopped parsley for garnish (optional)
- Cook the pasta in boiling water according to the directions on the packaging. Drain the pasta once the texture is to your liking and run it through cold water to stop the pasta from continuing to cook and to prevent them from sticking to each other.
- In a large skillet, add vegetable oil and allow it to heat over medium heat for about a minute. Once the vegetable oil is hot, carefully add the sliced onions. Cook them until they’ve softened. Then add the red and green bell peppers. Cook the peppers until they’ve softened.
- Now, pour in the diced tomatoes and green chilies sauce. Allow the tomato sauce to warm up.
- Stir in the crushed red peppers, cumin, garlic powder, oregano, chili powder, granulated sugar, paprika, and salt until all the seasonings are well incorporated in the sauce.
- Add the pasta to the sauce and stir until they are very well coated with the sauce. Sprinkle the mozzarella cheese into the pasta. Once the cheese starts to melt, remove the pasta from heat.
- Serve the pasta immediately warm. Garnish with finely chopped parsley if desired.