Fresh pepper and zucchini pasta
69
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
Fresh pepper and zucchini pasta recipe.
Photo, Michael Graydon
Fresh zucchini and crispy bell peppers makes this colourful dish a healthy and satisfying meal. Top with freshly shaven parmesan and serve.
Ingredients
4 medium tomato
2 red, yellow or orange bell peppers
1/3 cup finely chopped fresh oregano
5 tbsp lemon juice, about 1 large lemon
1/4 cup olive oil
1 tbsp Italian seasoning
1 tsp pepper
1/2 tsp salt
2 medium-sized zucchini
450-g pkg angel hair or capellini pasta
1 cup grated parmesan
Instructions
Boil a large pot of water over high. Meanwhile, coarsely chop tomatoes and peppers and place in a very large bowl. Stir in oregano, lemon juice, oil and seasonings. Cut zucchini into quarters lengthwise, then thinly slice and set aside.
When water is boiling, add pasta. Cook, stirring occasionally, until al dente, about 5 min. Add zucchini for the last min of cooking. Drain well.
Add pasta and zucchini to tomato mixture. Toss to mix evenly. Stir in cheese. Serve sprinkled with more cheese, if you like.
Kitchen Tip: Use a 130-g log of goat cheese instead of parmesan for a creamier sauce.
Nutrition (per serving)
Calories 708, Protein 26g, Carbohydrates 100g, Fat 23g, Fibre 10g, Sodium 976mg.