Fresh pepper and zucchini pasta
Prep 10 min
Total 15 min
Ingredients:
4 medium tomatoes
2 red, yellow or orange peppers (preferably a mix)
1/3 cup finely chopped fresh oregano
5 tbsp lemon juice (about 1 large lemon)
1/4 cup olive oil
1 tbsp Italian seasoning
1 tsp pepper
1/2 tsp salt
2 medium zucchini
450-g pkg angel-hair or capellini pasta
1 cup grated parmesan cheese
Directions:
1. Boil a large pot of water over high. Coarsely chop tomatoes and peppers and place in a very large bowl. Stir in oregano, lemon juice, oil and seasonings. Cut zucchini into quarters lengthwise, then thinly slice and set aside. When water is boiling, add pasta. Cook, stirring occasionally, until al dente, about 5 min. Add zucchini for the last min. Drain well.
2. Add pasta and zucchini to tomato mixture. Toss to mix evenly. Stir in cheese. Serve sprinkled with more cheese, if desired. Serves 4.
Per serving : 708 calories, 26 g protein, 100 g carbs, 23 g fat, 10 g fibre, 976 mg sodium. Excellent source of folate.
Creamy variation: Sub 130-g goat cheese for parmesan.
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