Here’s a colorful first course that brings joy just by looking at it: Pasta with Peppers and Zucchini.
A tasty, easy-to-prepare first course, and very versatile. You can, in fact, use seasonal vegetables or whatever you have at home, or in your garden: the important thing is to cut the vegetables into cubes of the same size so they cook evenly.
I used yellow and red peppers, zucchini, carrots, and cherry tomatoes, a beautiful mix of colors, and simply scented them with a sprinkle of thyme, chili pepper, and fresh basil. To finish, a generous handful of grated cheese to give creaminess to the dish.
As for the pasta, choose the shape you like best.
Light and vegetarian recipe, but very tasty.
But now let’s see together how to make the recipe for Pasta with Peppers and Zucchini. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other tasty first courses to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz pasta (I used spelt pasta)
- 1/2 yellow pepper
- 1/2 red pepper
- 1 zucchini
- 3 tbsps extra virgin olive oil
- 1 clove garlic
- 1 carrot
- 1/2 onion
- 2 tbsps tomato paste
- to taste chili pepper
- basil
- 2 tbsps grated parmesan (generous)
- to taste thyme
Tools
- 1 Pan
- 1 Chopper
- 1 Pot
- 1 Slotted spoon
Steps
First, wash the peppers, pat them dry with a clean cloth (or kitchen paper), remove the filaments, and cut them into pieces about 0.4 inches thick.
Also wash the zucchini, trim it, and cut it into cubes.
Meanwhile, heat the extra virgin olive oil in a large pan along with the garlic clove and chopped onion.
Then finely chop the carrot (if you want, also celery) and add it to the onion mixture along with the cubed vegetables, season with thyme, a bit of salt, and a pinch of chili pepper (if you like), and sauté for a few minutes over high heat.
Then, lower the heat and cook for about 10 minutes, stirring occasionally. If necessary, add a ladleful of pasta cooking water, then add the cherry tomatoes cut in half or into wedges, the tomato paste, and cook for another 8–9 minutes.
Meanwhile, put a pot with plenty of water on the stove and bring it to a boil. When the water boils, add the short pasta shape of your choice (I used spelt penne) and cook it for at least 9–10 minutes (according to the package instructions).
Once the pasta is cooked, drain it al dente and pour it into the pan with the sauce (if necessary, add a little cooking water), add the torn basil, grated parmesan, mix, and toss for a few minutes to blend everything well.
Here’s the Pasta with Peppers and Zucchini ready. Enjoy your meal!!
Until the next recipe.
Light and vegetarian recipe, but very tasty.
Storage
You can store Pasta with Peppers and Zucchini in the fridge for 1–2 days, in an airtight container. To consume, just add a splash of water and heat on the stove or in the microwave.
Tips and Suggestions
– Vegetables: you can use your preferred vegetables, preferably seasonal ones, the important thing is to cut them all into cubes of the same size so they cook evenly.
– Additions: if you like, you can add capers or olives, for example. To make it even creamier, you can enrich it with a spoonful of spreadable cheese or cooking cream.
– You can also add herbs to taste, like oregano, parsley…
– You can also add herbs to taste, like oregano, parsley…
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