Spaghetti With Zucchini and Roasted Peppers
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Take advantage of your summer harvest and try this recipe. Recipe from Barilla.
- Ready In:
- 30mins
- Serves:
- Units:
ingredients
- 1 lb spaghetti
- 1 1⁄2 lbs zucchini, sliced thin legnthwise
- 1 teaspoon salt
- 2 red bell peppers, seeded and halved
- 1⁄4 cup extra virgin olive oil
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄2 cup parmigiano-reggiano cheese, grated
- 1 garlic clove, halved
directions
- Preheat broiler.
- Place peppers on baking sheet cut side down.
- Broil peppers for 10-15 minutes until skin is blackened and blistery.
- Place peppers in tightly closed paper bag for 15 minutes.
- Remove skins and slice into thin strips.
- Set aside.
- Bring a large pot of water to a boil.
- Heat olive oil in a large skillet.
- Add garlic, saute for 2 minutes and then add zucchini.
- Cook for 2-3 minutes until zucchini is tender.
- Add peppers, season with salt and black pepper.
- Set aside.
- Discard garlic clove.
- Cook spaghetti according to package directions; drain.
- Add hot pasta to skillet; mix well.
- Transfer to a serving platter or bowl.
- Garnish with grated cheese.
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@CookingONTheSide
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@CookingONTheSide
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"Take advantage of your summer harvest and try this recipe. Recipe from Barilla."
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Take advantage of your summer harvest and try this recipe. Recipe from Barilla.
