Creamy Rotini with Zucchini, Tomato, and Red Pepper
- Kosher salt
- 2 Tbs. olive oil
- 1 small white onion, cut into 1/2-inch dice
- 4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
- 1 medium zucchini, cut into 1/2-inch dice
- 1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
- 2 medium cloves garlic, finely chopped
- Freshly ground black pepper
- 2 cups heavy cream
- 1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
- 1/2 cup thinly sliced fresh basil
- 1 Tbs. finely grated lemon zest (from 1 large lemon)
- 1 lb. rotini, or other short corkscrew pasta
- This recipe is vegetarian
- Produce
- Basil, fresh (1/2 cup)
- Garlic (2 medium cloves)
- Lemon (1 Tbs.)
- Red bell pepper, large (1)
- Roma tomatoes, ripe (4)
- White onion, small (1)
- Zucchini, medium (1)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil (2 Tbs.)
- Pasta & Grains
- Rotini (1 lb.)
- Dairy
- 4 oz. parmigiano-reggiano finely grated with a rasp (3/4 cup) (1)
- Heavy cream (2 cups)
Preparation
Read recipe preparation on finecooking.com
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Published July 5, 2012 (7 months ago).
51 people saved this recipe.
