Garlic Roasted Bell Pepper Farfalle Pasta

Why We Roast Peppers

Roasting peppers is magic. It turns them sweet and soft. The heat brings out their hidden sugars. I still laugh at that.

My grandkids didn’t like peppers at first. Then they tried them roasted. Now they ask for them! Changing how you cook can change everything. That’s why this matters.

The Heart of the Dish

Now, for the garlic sauce. Melt your butter in a pan. Add the minced garlic. Doesn’t that smell amazing? It fills the whole kitchen.

Cook it just until it whispers. You don’t want it to shout. Then stir in your milk and cheese. The sauce will thicken into a cozy blanket for your pasta. What’s your favorite smell from the kitchen?

Putting It All Together

Drain your bow-tie pasta. I call it farfalle. It means butterflies in Italian. Fun fact: the shape was invented in the 1500s! Toss the warm pasta with the garlic sauce.

Then fold in those lovely roasted peppers. Use half in the mix. Save the rest for topping. The colors make me so happy. Do you eat with your eyes first, too?

A Lesson from My Garden

I used fresh basil in my sauce. My plant was getting wild! Using what you have is smart cooking. You could use parsley or oregano.

This recipe is a friend, not a boss. Make it work for you. That’s why this matters. Food should fit your life. What herb would you toss in?

Your Turn at the Table

Serve it up with extra peppers on top. Don’t forget a sprinkle of Parmesan. The salty cheese is the perfect finish. It makes all the flavors sing.

This meal is simple, but it feels special. It’s full of color and comfort. I hope you’ll try it. Tell me, what’s your favorite colorful food to make?

Ingredients:

Ingredient	Amount	Notes
Bell peppers (large)	3	Variety of colors (orange, green, yellow)
Salt and pepper	to taste	For roasting peppers
Farfalle pasta	8 ounces	Bow tie pasta
Butter	3 Tablespoons
Garlic cloves (large), minced	2
Parmesan cheese	3 tablespoons	Plus extra for serving
Milk or light cream	1 cup
Salt and pepper	to taste	For the sauce
Fresh or dried herbs	optional	For more flavor

My Grandson’s Favorite Bow Tie Pasta

Hello, my dear. Come sit at the table. Let me tell you about this pasta. My grandson calls it “butterfly pasta.” He loves the little bow tie shapes. I love how the sauce clings to every fold. It feels like a special meal, but it’s quite simple. The roasted peppers make it so sweet and sunny. Doesn’t that smell amazing? It reminds me of my summer garden. Here is how we make it together.

1. First, we roast the peppers. Turn on your broiler. Cut the peppers in half and clean out the seeds. Lay them skin-side up on a pan. Broil until the skin gets some dark spots. (A hard-learned tip: line the pan with foil. It makes cleanup so easy!). I still laugh at that time I forgot the foil. What a sticky mess!
2. Now, cook the farfalle. Just follow the time on the box. Use a big pot of salty water. It should taste like the sea. This gives the pasta its own flavor. Drain it when it’s tender but still has a bite. My grandson always tries to sneak a piece early. Can you guess his favorite pasta shape? Share below!
3. Let’s make the garlic sauce. Melt butter in a pan. Add the minced garlic and cook it just until it smells wonderful. Too long and it turns bitter. Stir in the parmesan cheese. It will melt into the butter beautifully. Then pour in your milk or cream.
4. Keep stirring the sauce over medium heat. It will start to bubble and get thicker. This is the magic part! Take it off the heat. Add a pinch of salt and pepper. I often add some dried basil from last summer’s plant. It makes me smile.
5. Time to bring it all together. Put the drained pasta in a big bowl. Pour that lovely garlic sauce over it. Toss it gently to coat every bow tie. Add half of those lovely roasted peppers and toss again. The colors are so cheerful.
6. To serve, spoon the pasta onto plates. Top with the rest of the roasted peppers. Give it one more sprinkle of parmesan cheese. There you have it. A bowl full of sunshine and happy memories. I hope you enjoy it as much as we do.

Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner, Pasta

Three Fun Twists to Try

This recipe is like a friendly base. You can play with it! Here are three ideas from my kitchen. Add crispy pancetta. Cook little bits until crunchy and sprinkle on top. Make it creamy dreamy. Stir a big spoonful of cream cheese into the sauce. Go garden fresh. Toss in a handful of baby spinach with the hot pasta. It wilts perfectly. Which one would you try first? Comment below!

What to Serve With It

This pasta is wonderful all on its own. But sometimes you want a little more. A simple green salad with a lemon dressing is perfect. Some crusty bread for wiping the plate is a must in my house. For a drink, a chilled glass of pinot grigio tastes lovely. For the kids, I make sparkling water with a squeeze of orange. Which would you choose tonight?

Keeping Your Farfalle Fresh and Ready

Let’s talk about keeping this lovely pasta for later. It stores beautifully in the fridge. Just pop it in a sealed container for up to three days. You can freeze it, too. I pack single servings in little freezer bags. This is perfect for a quick, cozy lunch.

Reheating is simple. Add a splash of milk or water to a saucepan. Warm it gently over medium-low heat. Stir it often until it’s hot. This keeps the sauce creamy. I once reheated it too fast and the sauce separated. A little patience makes all the difference.

Batch cooking this dish saves busy weeknights. Why does this matter? It means a homemade meal is always minutes away. That feels like a warm hug after a long day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

We all face little problems in the kitchen. Here are easy fixes. First, a sauce that’s too thin. Just let it simmer a bit longer. It will thicken up as it cooks. I remember when my grandson wanted thicker sauce. We cooked it for two extra minutes. It worked perfectly.

Second, pasta that sticks together. Always use plenty of boiling, salted water. Stir it right after you add the pasta. This simple step makes a big difference. Third, not enough flavor. Toast your garlic gently in the butter. Do not let it burn. Brown garlic tastes bitter.

Why does this matter? Fixing small issues builds your cooking confidence. It also makes your food taste exactly how you want. Which of these problems have you run into before?

Your Questions, My Answers

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free farfalle. Cook it according to its package directions.

Q: Can I make parts ahead? A: Absolutely. Roast the peppers and make the sauce a day early. Store them separately in the fridge.

Q: What if I don’t have fresh peppers? A: A jar of roasted red peppers works in a pinch. Just drain them and pat them dry.

Q: Can I double the recipe? A: You sure can. Use a bigger pot for the pasta. Double all the ingredients.

Q: Any optional tips? A: Try adding a handful of baby spinach with the sauce. Fun fact: The word “farfalle” means butterflies in Italian! Which tip will you try first?

From My Kitchen to Yours

I hope you enjoy making this colorful pasta. It always reminds me of summer gardens. Cooking is about sharing stories and good food. I would love to see your creation. Did your family love the different colored peppers?

Please share your photos with me. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see what you make.

Happy cooking! —Anna Whitmore.