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zesty zucchini, roasted red pepper and penne pasta

(2 ratings)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

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 ratings)
yield 2 - 4
method Stove Top

Ingredients For zesty zucchini, roasted red pepper and penne pasta

  • 3 md
    zucchini (about 1 1/2 pounds)
  • 1 jar
    (12 ounces) roasted red peppers packed in water
  • 2 lg
    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

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