- 1 pint small sweet yellow and red peppers, chopped
- 10 cloves garlic, halved
- 2 tablespoons olive oil
- 1 (16 ounce) package uncooked fettuccine
- 2/3 cup chopped fresh parsley
- 8 ounces goat cheese, crumbled
- 2 tablespoons capers
- salt and ground black pepper to taste
- 1/2 cup shredded Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Arrange peppers and garlic on the baking sheet and drizzle with olive oil. Roast 30 minutes in the preheated oven, or until soft and lightly browned.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, toss cooked pasta with peppers, garlic, parsley, goat cheese and capers. Season with salt and pepper and sprinkle with Parmesan cheese to serve.