Fresh pepper and zucchini pasta
Chatelaine
* PLUS Cooking time: 5 minutes
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
- 26 g,
- Carbohydrates
- 100 g,
- Fat
- 23 g,
- Fibre
- 10 g,
- Sodium
- 976 mg.