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Spaghetti with Zucchini & Roasted Peppers
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1/2 box | Barilla Spaghetti |
1 & 1/2 lb sliced thin lengthwise zucchini | |
1/8 tsp | salt |
2 | red bell peppers, seeded and halved |
1/4 cup | extra virgin olive oil |
1/8 tsp | white pepper |
3/4 cup | Parmigiano Reggiano cheese shaved |
1 clove | garlic halved |
DIRECTIONS
Season zucchini with salt & pepper in large colander to drain for 1 hour. Preheat boiler.
Place peppers on baking sheet cut side down. Broil peppers for 10-15 minutes until skin is blackened and blustery.
Place peppers in tightly closed paper bag for 15 minutes. Remove skins and slice into thin strips.set aside.
Bring a large pot of water to a boil. Heat olive oil in a large skillet. Add garlic and zucchini.
Cook for 2-3 minutes until zucchini is tender. Add peppers and season with salt and pepper. Set aside. Discard garlic clove.
Cook spaghetti according to package directions. Drain. Add pasta to skillet and mix well.
Transfer to a serving platter or bowl. Garnish with shaved Parmiagiano Reggiano cheese.
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