Chef Paulette's Roasted Zucchini & Bell Pepper Pasta w Fresh Moz - WSMV News 4

Chef Paulette's Roasted Zucchini & Bell Pepper Pasta w Fresh Mozzarella

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Roasted Zucchini & Bell Pepper Pasta w Fresh Mozzarella

2 medium zucchini

1 small red bell pepper

1 small onion, diced

2 garlic cloves, peeled and smashed

1/4 cup olive oil plus more for drizzling

salt & pepper to taste

3-4 fresh thyme sprigs

1 lb. cut pasta i.e. penne, orecchiette

1/2 lb. fresh mozzarella, torn into bite-sized pieces

1/2 cup grated parmigiano

1/4 cup fresh mint leaves, torn

Preheat oven to 400 degrees F.

Trim ends off of zucchini. Cut in half lengthwise. Cut each half in half again lengthwise. Cut into bite-sized pieces about an inch or 1/2 inch in size. Cut pepper in half, remove stem, seeds and white membrane. Cut pepper into strips, cut strips into 1/2-inch pieces. In a mixing bowl toss cut zucchini & pepper with onions, garlic and 1/4 cup olive oil. Season with salt & pepper. Line a sheet pan or baking pan with foil. Drizzle a film of olive oil. Spread out zucchini mixture in one layer. Sprinkle with thyme sprigs. Roast for about 15-20 minutes until golden and softened. Remove thyme sprigs.

Bring a pasta pot of water to a boil Season with salt. Toss in pasta and stir to prevent sticking until pot comes back to a boil. Cook to al dente (package directions). Drain pasta, reserving a 1/2 cup pasta water. In a large serving bowl mix pasta with vegetables. Drizzle a little olive oil. Add a little pasta water to moisten. Toss with mozzarella and mint. Serve, passing parmigiano at table.

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