Red Bell & Mexican Squash Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got some tatuma in my last plentiful bag selection and decided we might as well give it a shot. They are pretty similar to a zucchini except without as many seeds and a little sweeter. You can substitute zucchini if you don't have tatuma. Ingredients:
spaghetti, for four |
2 tablespoons olive oil |
1 small onion, finely chopped |
1 red bell pepper, chopped |
1 tatuma squash, grated (calabacita *you can substitute zucchini) |
2 pepperoncini peppers, sliced |
1 teaspoon dried parsley |
1/2 teaspoon italian seasoning |
salt & pepper, to tast |
feta cheese, crumbled (or parmesan) |
red pepper flakes (for an optional bit of heat) |
Directions:
1. Set a pot to boil for the pasta.
2. Prep vegetables.
3. Heat the olive oil in a medium fry pan of medium heat.
4. Add the pasta to the boiling water and set the timer for the recommended time on the package.
5. Add the onion and bell pepper to the fry pan and cook until onion begins to soften. Add zucchini, peperoncini peppers, dried parsley, Italian seasoning, salt and pepper, cook for up to 5 minutes or until the timer goes off. Don't overcook or they will get mushy!
6. After the pasta is cooked and drained off, toss it together with the vegetables, drizzle a little olive oil on top, then add crumbled feta or Parmesan cheese.
7. Top with red pepper flakes as desired.
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