Zesty Zucchini, Roasted Red Pepper and Penne Pasta

2
Kathy W

By
@Kattyw

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.

Rating:
★★★★★ 2 votes
Comments:
Serves:
2 - 4
Method:
Stove Top

Ingredients

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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
butter
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

Step-by-Step

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

    Julienne roasted red peppers.
  • 2Heat butter and oil in large skillet. Add garlic, capers and red pepper flakes. Saute 1 minute.
  • 3Stir in roasted red peppers, heat through - about 1 minute.
  • 4Add zucchini, cover and cook over medium heat about 5-7 minutes, stirring occasionally. Turn heat to low and keep warm while cooking penne.
  • 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.

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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