2 medium zucchini, cut into 1/4-inch thick semicircles
10 ounces cherry tomatoes, halved
4 garlic cloves, minced
salt & freshly ground black pepper
1/4 cup freshly squeezed lemon juice
1 ounce freshly grated Parmesan cheese
1/4 tsp crushed red pepper flakes
1/4 cup freshly chopped parsley
DIRECTIONS
Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain the pasta reserving 1/4 cup of the pasta water and set aside.
Heat the 2 TBSP of olive oil to the now empty pot over medium-high heat.
Add the bell peppers, zucchini, tomatoes, garlic, 1 tsp salt, and 1/4 tsp black pepper to the pot. Cook, stirring often, for about 2 minutes.
Stir in the cooked pasta, lemon juice, and the 1/4 cup of reserved pasta water until well combined.
Take the pot off the heat and stir in the Parmesan, crushed red pepper, and parsley.
Taste the pasta and season with additional salt & pepper if needed.
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