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


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.

About Zesty Zucchini, Roasted Red Pepper and Penne Pasta

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