Spaghetti with Zucchini & Roasted Red Bell Peppers

By Valarie

Ingredients

• 1 box Barilla PLUS® Spaghetti
• 1 1/2 pounds zucchini
• sliced thin lengthwise
• 1/8 teaspoon salt
• 2 red bell peppers seeded halved
• 1/4 cup extra virgin olive oil
• 1 clove garlic halved
• 1/8 teaspoon white pepper
• 3/4 cup Parmigiano-Reggiano cheese grated

Details

Servings 4
Adapted from barilla.com

Preparation

Step 1

1) Do not halve the pepper(s) before roasting. Roast whole (preferably outdoors over coals); cool in sealed plastic bag. This way you can capture the juices from the cooked peppers and add to skillet at end of recipe
2) Start zucchini in hot oil over high heat, caramelize until lightly browned, then reduce heat to medium and cook until softened
3) Increase garlic to 2-3 cloves
4) Add 1/4-1/2 lb quarters Roma tomatoes to skillet as zucchini browns a bit.