Succulent ostrich strips are smothered in a tomato sauce and then loaded with green pepper & penne pasta. Garnish it with fresh basil and there you go, Chef! Oh so easy.
Green Pepper & Ostrich Pasta
Green Pepper & Ostrich Pasta
with fresh basil, penne pasta & cooked chopped tomato
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cooked Chopped Tomato
- Fresh Basil
- Green Bell Pepper
- Green Bell Peppers
- NOMU Italian Rub
- Onion
- Onions
- Ostrich
- Ostrich Strips
- Penne Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to the boil for the pasta. When boiling, cook the pasta for 10-15 minutes until al dente. Drain, reserving 1 cup of pasta water, and toss through some olive oil to prevent sticking.
OKIDOKI ON THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. When hot, add the Ostrich strips and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside.
CRUNCHY BITS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and the pepper strips. Fry for 3-4 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting occasionally.
GO, GO, TOMATO
When the rub is fragrant, add the cooked chopped tomato and 100ml of pasta water. Simmer for 8-10 minutes until reduced and thickened. In the final minute, add the browned Ostrich, the cooked pasta, salt, pepper, and a sweetener of choice. Mix until combined, adding a splash of the pasta water if it’s too thick.
PASTA DINNER
Dish up the loaded penne pasta. Sprinkle over the torn basil. Divine, Chef!
PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to the boil for the pasta. When boiling, cook the pasta for 10-15 minutes until al dente. Drain, reserving 1 cup of pasta water, and toss through some olive oil to prevent sticking.
OKIDOKI ON THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. When hot, add the Ostrich strips and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside.
CRUNCHY BITS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and the pepper strips. Fry for 3-4 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting occasionally.
GO, GO, TOMATO
When the rub is fragrant, add the cooked chopped tomato and 200ml of pasta water. Simmer for 8-10 minutes until reduced and thickened. In the final minute, add the browned Ostrich, the cooked pasta, salt, pepper, and a sweetener of choice. Mix until combined, adding a splash of the pasta water if it’s too thick.
PASTA DINNER
Dish up the loaded penne pasta. Sprinkle over the torn basil. Divine, Chef!
PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to the boil for the pasta. When boiling, cook the pasta for 10-15 minutes until al dente. Drain, reserving 2 cups of pasta water, and toss through some olive oil to prevent sticking.
OKIDOKI ON THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. When hot, add the Ostrich strips and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside.
CRUNCHY BITS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and the pepper strips. Fry for 4-5 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting occasionally.
GO, GO, TOMATO
When the rub is fragrant, add the cooked chopped tomato and 300ml of pasta water. Simmer for 10-12 minutes until reduced and thickened. In the final minute, add the browned Ostrich, the cooked pasta, salt, pepper, and a sweetener of choice. Mix until combined, adding a splash of the pasta water if it’s too thick.
PASTA DINNER
Dish up the loaded penne pasta. Sprinkle over the torn basil. Divine, Chef!
PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to the boil for the pasta. When boiling, cook the pasta for 10-15 minutes until al dente. Drain, reserving 2 cups of pasta water, and toss through some olive oil to prevent sticking.
OKIDOKI ON THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. When hot, add the Ostrich strips and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside.
CRUNCHY BITS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and the pepper strips. Fry for 4-5 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting occasionally.
GO, GO, TOMATO
When the rub is fragrant, add the cooked chopped tomato and 400ml of pasta water. Simmer for 10-12 minutes until reduced and thickened. In the final minute, add the browned Ostrich, the cooked pasta, salt, pepper, and a sweetener of choice. Mix until combined, adding a splash of the pasta water if it’s too thick.
PASTA DINNER
Dish up the loaded penne pasta. Sprinkle over the torn basil. Divine, Chef!
Frequently Asked Questions
What is the preparation time for Green Pepper & Ostrich Pasta?
The preparation time for Green Pepper & Ostrich Pasta with fresh basil, penne pasta & cooked chopped tomato is between 30 and 45 minutes.
What is the total time required to make Green Pepper & Ostrich Pasta with fresh basil, penne pasta & cooked chopped tomato?
The total time required to make Green Pepper & Ostrich Pasta with fresh basil, penne pasta & cooked chopped tomato is between 35 and 50 minutes.
How many servings does Green Pepper & Ostrich Pasta provide?
4 servings
What are the main ingredients in Green Pepper & Ostrich Pasta?
Cooked Chopped Tomato, Fresh Basil, Green Bell Pepper, Green Bell Peppers, NOMU Italian Rub, Onion, Onions, Ostrich, Ostrich Strips, Penne Pasta
What is the nutritional information of Green Pepper & Ostrich Pasta?
Calories: 747, Carbs: 117 grams, Fat: grams, Protein: 52.2 grams, Sugar: 17.3 grams, Salt: 1148 grams
How do I prepare Green Pepper & Ostrich Pasta?
PENNE FOR YOUR THOUGHTS: Bring a pot of salted water to the boil for the pasta. When boiling, cook the pasta for 10-15 minutes until al dente. Drain, reserving 1 cup of pasta water, and toss through some olive oil to prevent sticking. OKIDOKI ON THE OSTRICH: Place a pan over medium-high heat with a drizzle of oil. When hot, add the ostrich strips and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside. CRUNCHY BITS: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and the pepper strips. Fry for 3-4 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting occasionally. GO, GO, TOMATO: When the rub is fragrant, add the cooked chopped tomato and 200ml of pasta water. Simmer for 8-10 minutes until reduced and thickened. In the final minute, add the browned ostrich, the cooked pasta, salt, pepper, and a sweetener of choice. Mix until combined, adding a splash of the pasta water if it’s too thick. PASTA DINNER: Dish up the loaded penne pasta. Sprinkle over the torn basil. Divine, Chef!
What should be prepared from my kitchen to make Green Pepper & Ostrich Pasta?
Cooked Chopped Tomato, Fresh Basil, Green Bell Pepper, Green Bell Peppers, NOMU Italian Rub, Onion, Onions, Ostrich, Ostrich Strips, Penne Pasta
How many calories does Green Pepper & Ostrich Pasta have?
747 calories
How much fat content does Green Pepper & Ostrich Pasta have?
grams
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