Broccoli and Sweet Pepper Pasta Recipe

A fresh, meatless pasta that's great for any weeknight! Ready in less than 30 minutes!

It's the beginning of the week again! 

How do these days fly by so fast? We had a jam packed weekend and this week is going to be just as busy! I had my first Mama Loves Her Oils Make and Take party yesterday which was tons of fun! 

Tonight I went to Taste of St Cloud, which is an awesome foodie fundraiser for a local organization and Thursday I will be speaking at a local Habitat for Humanity Women's Build event! We've owned our Habitat home for almost 1 1/2 years, so I help out with their fundraisers in any way I can to give back! Such an amazing cause!

Today's recipe is for those busy weeknights like I'm dealing with these last couple weeks! This pasta is fresh and delicious and the sauce is wonderful!! 

I love meatless pasta, but you can saute some chicken with the veggies if you'd like to add some meat in! My daughter requested a recipe with some of the ingredients she loves, and this is what we came up with! 

I'm so thankful she's a little more adventurous with trying new things lately, it makes it so much easier for me!

Broccoli and pasta is her favorite, and I threw in the sweet peppers because we had some hanging out in the fridge! It all went together perfectly and was a great meal.

Sweet peppers are also great for snacking, I love bringing them to work with me when I get hungry in the afternoon! So delicious! I hope you enjoy!!

Broccoli and Sweet Pepper Pasta
by Sheena

Ingredients (4 servings)
  • 8 ounces cavatappi pasta, cooked according to package directions
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3/4 cup sweet peppers, diced
  • 1/2 pound fresh broccoli, cut into small florets
  • 2 cups chicken broth, divided
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • salt and pepper, as needed
Heat olive oil in a large skillet over medium heat. Add garlic, sweet peppers and broccoli, and saute for 5 minutes.

Add one cup broth to the veggie mixture and bring to a boil. Combine remaining broth and cornstarch, then add to the boiling mixture.

Stir and heat until liquid has thickened, about one minute.

Remove from heat, stir in cooked cavatappi, parsley and basil. Add salt and pepper, if needed. Serve immediately.
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On the blog... one year ago: Soy Sauce Glazed Mushrooms

Two years ago: Lemon and Asparagus Orzo

Three years ago: Rhubarb Dump Cake

This recipe is featured at: Sweet Little Blue Bird

This recipe is shared at: Love Bakes Good Cakes, The Better Baker,


  1. I love all the veggies in this dish. Sounds like the perfect weeknight meal.

  2. So quick and easy, and I love all the veggies! yummm!

  3. This is my kinda lunch! I love that you can just toss any veggies you have in this. so healthy and delicious! can't wait to make it!

  4. Looks like a great dish Sheena! So glad you shared at Weekend Potluck. Hope your week is wonderful.

  5. Healthy and super easy. Looks like I finally found sorting new for lunch.


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