Spaghetti With Zucchini and Roasted Peppers |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Take advantage of your summer harvest and try this recipe. Recipe from Barilla. 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:
1. Preheat broiler.
2. Place peppers on baking sheet cut side down.
3. Broil peppers for 10-15 minutes until skin is blackened and blistery.
4. Place peppers in tightly closed paper bag for 15 minutes.
5. Remove skins and slice into thin strips.
6. Set aside.
7. Bring a large pot of water to a boil.
8. Heat olive oil in a large skillet.
9. Add garlic, saute for 2 minutes and then add zucchini.
10. Cook for 2-3 minutes until zucchini is tender.
11. Add peppers, season with salt and black pepper.
12. Set aside.
13. Discard garlic clove.
14. Cook spaghetti according to package directions; drain.
15. Add hot pasta to skillet; mix well.
16. Transfer to a serving platter or bowl.
17. Garnish with grated cheese.
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