Spaghetti With Zucchini And Roasted Peppers Recipes

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch each of salt and pepper and give it a good toss. Dump that out onto 2 baking sheets and spread it out evenly. Roast until the squash and other vegetables begin to caramelize, 15 to 25 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm.
• The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8 to 9 minutes, then drain.
• Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. Garnish with parmesan, if desired.

Steps:

• In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
• Stir/saute until tender crisp, about 6-8 minutes.
• Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
• Toss with pasta, oil, cheese, and parsley until well mixed.
• Tranfer to a warm platter; serve immediately; top with more cheese, if desired.

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
• When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.

Steps:

• Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
• In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
• Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

Steps:

• Preheat broiler.
• Place peppers on baking sheet cut side down.
• Broil peppers for 10-15 minutes until skin is blackened and blistery.
• 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, saute for 2 minutes and then add zucchini.
• Cook for 2-3 minutes until zucchini is tender.
• Add peppers, season with salt and black pepper.
• Set aside.
• Discard garlic clove.
• Cook spaghetti according to package directions; drain.
• Add hot pasta to skillet; mix well.
• Transfer to a serving platter or bowl.
• Garnish with grated cheese.