Fresh Pepper And Zucchini Pasta


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 Servings
*PLUS Cooking time: 5 minutes
Fresh Pepper And Zucchini Pasta
Chatelaine Triple Tested

Fresh zucchini and crispy bell peppers makes this colourful dish a healthy and satisfying meal. Top with freshly shaven parmesan and serve.


  • 4 medium tomato

  • 2 red, yellow or orange bell peppers

  • 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-sized zucchini

  • 450-g pkg angel hair or capellini pasta

  • 1 cup grated parmesan


  • Boil a large pot of water over high. Meanwhile, 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 of cooking. Drain well.

  • Add pasta and zucchini to tomato mixture. Toss to mix evenly. Stir in cheese. Serve sprinkled with more cheese, if you like.

  • Kitchen Tip: Use a 130-g log of goat cheese instead of parmesan for a creamier sauce.

Nutrition (per serving)

Calories 708, Protein 26g, Carbohydrates 100g, Fat 23g, Fibre 10g, Sodium 976mg.

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