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Penne with Mozzarella, Red Peppers, and Capers

A delightful and healthy dish featuring penne pasta, mozzarella, red peppers, and capers, perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 1 lb penne pasta Use whole wheat for a healthier option.
  • 4 oz mozzarella, diced Can be substituted with dairy-free cheese for a vegan version.
  • 1.5 oz olive oil
  • 4 small spring onions, sliced thin
  • 1 lobe roasted red bell pepper, diced
  • To taste salt Adjust according to preference.
  • Salt-packed capers, rinsed and chopped
  • To taste fresh parsley, chopped For garnish.

Method
 

Cooking the Pasta
  1. Cook the penne in plenty of boiling salted water until al dente, about 8 to 10 minutes.
Sautéing Vegetables
  1. While the pasta is cooking, slice the spring onions thinly.
  2. In a skillet, heat the olive oil over medium heat and sauté the spring onions until soft.
  3. Add the capers and diced red bell pepper into the skillet and stir well.
Combining Ingredients
  1. Once the penne pasta is ready, drain it using a colander.
  2. Quickly add the drained pasta to the pan with the sautéed spring onions and bell peppers.
  3. Toss everything together and add the diced mozzarella, stirring until it starts to melt.
Serving
  1. Remove skillet from heat and sprinkle with chopped parsley.
  2. Serve immediately while warm and melty.

Notes

This dish is great for meal prep; store in airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months.