zesty zucchini, roasted red pepper and penne pasta
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.
prep time
cook time
method
Stove Top
yield
2 - 4
Ingredients
- 3 medium zucchini (about 1 1/2 pounds)
- 1 jar (12 ounces) roasted red peppers packed in water
- 2 large cloves garlic, chopped
- 2 tablespoons capers, drained
- 1/8-1/2 teaspoon red pepper flakes, more or less depending on how much "heat" you like
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup fresh basil, chopped
- - salt and pepper, to taste
- 8 ounces penne pasta
How To Make zesty zucchini, roasted red pepper and penne pasta
-
Step 1Slice zucchini in half lengthwise. Cut each half into 4 slices (lengthwise). Cut each slice into 4 pieces. Julienne roasted red peppers.
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Step 2Heat butter and oil in large skillet. Add garlic, capers and red pepper flakes. Saute 1 minute.
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Step 3Stir in roasted red peppers, heat through - about 1 minute.
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Step 4Add zucchini, cover and cook over medium heat about 5-7 minutes, stirring occasionally. Turn heat to low and keep warm while cooking penne.
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Step 5Cook 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Other Main Dishes
Culture:
Italian
Diet:
Vegetarian
Keyword:
#zucchini
Keyword:
#zesty
Keyword:
#roasted red pepper
Keyword:
#red pepper flakes
Ingredient:
Vegetable
Method:
Stove Top
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