Fresh pepper and zucchini pasta
Prep 10 min
Plus Cooking time: 5 minutes
Makes 4 Servings
Updated Mar 10, 2017
Chatelaine
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
1 tbsp
1 tsp
1/2 tsp
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
Calories 708, Protein 26 g, Carbohydrates 100 g, Fat 23 g, Fibre 10 g, Sodium 976 mg.
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