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Peppy Parmesan Pasta Recipe
Peppy Parmesan Pasta Recipe photo by Taste of Home

Peppy Parmesan Pasta Recipe

Read Reviews (4)
4.83 4
Publisher Photo
"When my husband and I needed dinner in a hurry, we came up with this dish that gets spicy flavor from pepperoni," notes Debbie Horst of Phoenix, Arizona. "We like to use angel hair pasta because it cooks faster than other noodles," she adds.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 8 ounces angel hair pasta
  • 1 large tomato, chopped
  • 1 package (3 ounces) sliced pepperoni
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt or salt-free seasoning blend, optional
  • 1/4 teaspoon garlic powder

Nutritional Facts

1 serving (1 each) equals 452 calories, 24 g fat (6 g saturated fat), 22 mg cholesterol, 927 mg sodium, 46 g carbohydrate, 2 g fiber, 14 g protein.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat. Yield: 4 servings.
Originally published as Peppy Parmesan Pasta in Quick Cooking September/October 1999, p8

Nutritional Facts

1 serving (1 each) equals 452 calories, 24 g fat (6 g saturated fat), 22 mg cholesterol, 927 mg sodium, 46 g carbohydrate, 2 g fiber, 14 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Peppy Parmesan Pasta(4)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 10, 2010

Yum, yum, YUMMY! I loved this pasta! I deviated slightly from the recipe by using bow-tie pasta and no tomato, but it was still amazing! I will absolutely make this pasta again--super easy and super flavorful!

MY REVIEW
Reviewed Jan. 29, 2010

Loved it...Next time I would break pasta in half before cooking..Had to add a little more olive oil..

MY REVIEW
Reviewed Jan. 28, 2010

Great dinner in a jiffy! Add mushrooms for more fun - I added a little pasta cooking water for moisture. Quick and tasty!

MY REVIEW
Reviewed Jun. 20, 2009

This was good. We are not much for pepperoni, so I substituted lean ham and some Tabasco sauce. We found the servings generous for five people. Next time I will try it with whole-wheat pasta or spaghetti squash or perhaps a mixture of the two.

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