Pizza Pasta with Peppers

Pizza Pasta with Peppers | Dinner of Herbs

Who says pizza cannot be a part of a fancy meal?

That person is wrong.  So is the person who says pizza cannot be healthy!

Melty mozzarella…it cannot be called “pizza” if it does not include a mile of floss-thin mozzarella.


To be honest, I was a little concerned that this would turn out a little dry, but it turned out quite nicely.  I attribute the success to the fresh, ripe, juicy tomatoes that I used.  Pre-crisped turkey pepperoni, along with some herbs, gave this meal a very satisfying flavour.  The tiny bit of vinegar also ensured that the meal had just the right amount of tang.  Melty mozzarella held together the al dente pasta, the soft tomatoes, the crispy pepperoni, and the crunchy bell peppers.


This dish also held up wonderfully as leftovers; however, it almost did not survive to become leftovers, since it was so tasty!

The Recipe


1 c (dry) whole wheat penne

turkey pepperoni slices*, halved

2 beefsteak tomatoes

2 oz mozzarella, crumbled

3/4 c assorted peppers**, chopped

2 tsp vinegar




Servings: 3-4

Bring a pot of water to a boil over high heat.  Add the penne pasta to the water.  Cook for 9-11 minutes, stirring occasionally until it reaches the desired tenderness.  Drain pasta.  Return the pot of pasta to the stove and reduce heat to the lowest setting.  Add the sliced pepperoni, crumbled mozzarela, chopped peppers, diced tomatoes, herbs, and vinegar.  Stir to occasionally until the cheese begins to melt and the tomatoes are beginning to soften.  Serve, and enjoy!


*I pre-cooked mine in the microwave on a paper towel for a minute or so to get out any excess grease.  Since it is turkey pepperoni, this step is pretty useless, but it would be very helpful if you are using regular beef pepperoni.  The amount?  As much or little as you like. If you must be exact, I used 30 slices.  Yes, I counted.


**I used a yellow, orange, and red pepper assortment.


15 thoughts on “Pizza Pasta with Peppers

    1. I think the vinegar is truly the secret to giving this dish the “pizza” flavour. Many pasta dishes have mozzarella and tomatoes but don’t particularly taste like pizza. The pepperoni helps of course, but the vinegar gives it a little kick.

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