Acini Di Pepe With Zucchini and Peppers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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adapted from fine cooking light, this is a colorful summery side dish. Ingredients:
1 1/2 cups acini di pepe pasta |
kosher salt |
3 tablespoons olive oil |
1 small carrot, diced |
1 onion, diced |
2 garlic cloves, minced |
3/4 cup diced red and yellow pepper |
1 zucchini, diced |
1/4 cup white wine |
3 tablespoons fresh parsley, chopped |
1 tablespoon fresh oregano, chopped |
1/4 cup grated romano cheese |
ground pepper |
Directions:
1. bring a pot of water to a boil, add acini di pepe and some salt, cook according to package directions until al dente, drain.
2. mix with 1 tbsp olive oil and set aside.
3. heat remaining oil in a skillet.
4. add carrots and onion, cook for 8 minutes.
5. add garlic, zucchini and peppers, season with salt and pepper to taste, saute 5 minutes.
6. add wine and scrape up any brown bits.
7. add the pasta to the pan and stir, combining everything.
8. remove pan from heat, stir in parsley, oregano, romano cheese. season with salt and pepper, serve.
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