The pasta with peppers and zucchini is an enticing first course. The zucchini and peppers must be sautéed in extra virgin olive oil. A special dish especially for the summer season when these vegetables abound, although they can always be found throughout the year at the market. Zucchini varies in shape, size, and color depending on the species. Let’s take advantage of it to indulge in the many pasta and side dish recipes that you can find both on my blog and elsewhere.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.6 oz pasta (recommended: penne rigate)
- 1 bell pepper (medium)
- 1 zucchini (medium)
- 1 onion
- to taste parsley
- 3.5 oz cooked ham (single thick slice)
- to taste extra virgin olive oil
Tools
- Pan
- Pot
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Wash the zucchini and bell pepper (prefer a red or yellow one for a less bitter taste). Dice the zucchini.
Then divide the bell pepper in half and remove the seeds. Cut into strips.
Thinly slice the onion, chop the parsley, and dice the ham.
In a pan with extra virgin olive oil, sauté the onion and ham.
Add the vegetables and parsley.
Add salt, cover with a lid, and cook over low heat for 6/7 minutes.
Stir occasionally.
Drain the penne and season with the mixed pepper and zucchini sauce.
Finally, serve the pasta hot and flavorful on plates.
Tips:
Prefer red or yellow bell peppers. In my opinion, green ones have a more acidic taste and for this recipe, they are not suitable.
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