Creamy Rotini with Zucchini, Tomato, and Red Pepper

Creamy Rotini with Zucchini, Tomato, and Red Pepper
Photo by Scott Phillips

Ingredients

  • 1 Tbs. finely grated lemon zest (from 1 large lemon)
  • 2 medium cloves garlic, finely chopped
  • 1 large red bell pepper, cored, seeded, and cut into ½-inch dice
  • 1 lb. rotini, or other short corkscrew pasta
  • 1 medium zucchini, cut into ½-inch dice
  • 2 Tbs. olive oil
  • Kosher salt
  • + 6 more ingredients
    • 4 ripe Roma tomatoes, cored, seeded, and cut into ½-inch dice
    • Freshly ground black pepper
    • 2 cups heavy cream
    • ½ cup thinly sliced fresh basil
    • 1 small white onion, cut into ½-inch dice
    • 1-¾ oz. Parmigiano-Reggiano finely grated with a rasp (¾ cup); more for serving

Bring an 8-quart pot of well-salted water to a boil over high heat. Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasion...

View full recipe at Fine Cooking

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