Spicy tagliatelle with bell peppers, zucchini, red onions, and thyme: I never want to hear from anyone that it’s hard to cook for a vegetarian. I know if you are a meat lover it can be annoying, but there are some amazing meat-free pasta dishes out there you can cook and this is one of them. Bell peppers, zucchini, and onions are a great combination of vegetables and with a small punch of chile make this meal delicious. You can substitute fettuccine for tagliatelle if you prefer, and make sure you don’t overcook the vegetables.
Pasta Italiana by Gino D'Acampo (Kyle Books; 2012)
|8 tablespoons olive oil||1/2 teaspoon dried chile flakes|
|2 red onions, peeled and finely sliced||1 tablespoon fresh thyme leaves|
|2 yellow bell peppers, halved, seeded, and chopped into 1/2-inch cubes||14 ounces fresh egg tagliatelle|
|1 red bell pepper, halved, seeded, and chopped into 1/2-inch cubes||Salt to taste|
|1 zucchini, trimmed and chopped into 1/2-inch cubes|
In a large skillet, heat the oil over medium heat and sauté the onions, bell peppers, zucchini, chile, and thyme for 8 minutes, stirring occasionally with a wooden spoon. Season with salt and set aside.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and tip back into the same pan.
Pour in the sauce, place the pan over low heat, and toss everything together for 30 seconds to allow the flavors to combine.
Divide the pasta among four serving plates and then serve immediately.
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