Fresh pepper and zucchini pasta



10 min


4 Servings

* PLUS Cooking time: 5 minutes
Fresh pepper and zucchini pasta

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.


  • 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


  • 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.