Spaghetti with Zucchini and Roasted Bell Peppers
Serves 7
Ingredients
1 box Barilla ProteinPlus Spaghetti
1 ½ pounds zucchini sliced thin lengthwise
1/8 teaspoon salt
2 red bell peppers seeded halved
¼ cup extra virgin olive oil
1 clove garlic halved
1/8 teaspoon white pepper
¾ cup Parmigiano-Reggiano cheese grated
1 ½ pounds zucchini sliced thin lengthwise
1/8 teaspoon salt
2 red bell peppers seeded halved
¼ cup extra virgin olive oil
1 clove garlic halved
1/8 teaspoon white pepper
¾ cup Parmigiano-Reggiano cheese grated
Directions
1. SEASON zucchini with salt and place in large colander to drain for 1 hour
2. PREHEAT broiler
3. Place peppers on baking sheet cut side down
4. Broil peppers for 10-15 minutes until skin is blackened and blistery
5. PLACE peppers in tightly closed paper bag for 15 minutes
6. Remove skins and slice into thin strips
7. Set aside
8. BRING a large pot of water to a boil
9. HEAT olive oil in a large skillet
10. Add garlic and zucchini
11. Cook for 2-3 minutes until zucchini is tender
12. Add peppers, season with salt and pepper
13. Set aside
14. DISCARD garlic clove
15. COOK pasta according to package directions
16. Drain
17. Add hot pasta to skillet, mix well
18. Transfer to a serving platter or bowl
19. GARNISH with cheese
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