Zesty Zucchini, Roasted Red Pepper and Penne Pasta

Kathy W


This was adapted from a recipe found some years ago in a newspaper. The red pepper flakes are what gives it the heat, so if you don't like things hot, use sparingly.


★★★★★ 2 votes

2 - 4
Stove Top


  • 3 medium
    zucchini (about 1 1/2 pounds)
  • 1 jar(s)
    (12 ounces) roasted red peppers packed in water
  • 2 large
    cloves garlic, chopped
  • 2 Tbsp
    capers, drained
  • 1/8-1/2 tsp
    red pepper flakes, more or less depending on how much "heat" you like
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 1/4 c
    fresh basil, chopped
  • ·
    salt and pepper, to taste
  • 8 oz
    penne pasta

How to Make Zesty Zucchini, Roasted Red Pepper and Penne Pasta


  1. Slice zucchini in half lengthwise. Cut each half into 4 slices (lengthwise). Cut each slice into 4 pieces.

    Julienne roasted red peppers.
  2. Heat butter and oil in large skillet. Add garlic, capers and red pepper flakes. Saute 1 minute.
  3. Stir in roasted red peppers, heat through - about 1 minute.
  4. Add zucchini, cover and cook over medium heat about 5-7 minutes, stirring occasionally. Turn heat to low and keep warm while cooking penne.
  5. Cook penne according to package directions. Drain. Combine in a large serving dish with basil, zucchini and peppers. Season with salt and pepper to taste. Mix well and serve.

Printable Recipe Card

About Zesty Zucchini, Roasted Red Pepper and Penne Pasta

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian

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