How to prepare the pasta with courgettes and peppers skipped in a pan at home: Fast summer first course

Linguine with courgettes and peppers, with a chopped herbs, lemon zest and pecorino cheese. Today the recipe of a first summer dish simple, vegetarian and tasty. This Pasta with summer vegetables You can serve both hot and cold, In version of pasta salad. But in this case I recommend using a short pasta. Courgettes and peppers they are not fried but stewed in a pan until it becomes almost creamy.

Pasta with zucchini and peppers: which zucchini use

My advice is to Use Sicilian courgettes light green color, both smooth and ribbed peel. Or, alternatively, the Zucchini Romanesque. Better to avoid dark peel zucchini, who often have a bitter note. The peppers with a chopped aromatic herbs and lemon zest give further freshness and taste and the Roman pecorino dop a pleasant sapid note. The simplicity of these linguine with courgettes and peppers It is evident, But you have to try this recipe to understand how courgettes and peppers are perfectly combined with each other. Another example? L’Spelled salad with zucchini, PEPPERS AND TUNA. Also in this case the sweetness of the vegetables is enhanced by the scents of the aromatic herbs.

This recipe it's one alternative, lighter because the vegetables are not fried, at the PASTA WITH FRIED ZUCCHINI SICILIAN or garlic SPAGHETTI NERANO. Let me know if you will try it. Have a good day!

Linguine with courgettes and peppers in a pan

Portions: 4 Preparation: 15 minutes Cooking: 20 minutes 20 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 2 voted )

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Ingredients

360 grams of linguine

1 pepper

1 Zucchini

a clove of garlic

medium onion

extra virgin olive oil

1 teaspoon grated lemon zest

salt and pepper

a small bunch of fresh herbs (basil, oregano, Marjoram, lemon thyme)

PDO Pecorino Romano

Procedure

 

Wash the pepper, remove the stalk, the seeds and all the white filaments inside, then cut into julienne, which is very thin strips and set aside. Wash the courgette, clean it by taking off the ends and cut into thin slices. Finely chop fresh garlic and onion, Finally also chop herbs, leaving aside a few leaves of each for garnish.

Cover the bottom of a pan with a drizzle of olive oil and cook the zucchini, lightly season with salt and stirring occasionally until it becomes golden brown. Put them aside. Add a drizzle of oil to the same pan and brown the garlic and onion.

When garlic and onion are slightly wilted, add the peppers, season with salt and toss over high heat for 5 minutes because they have to stay crispy. Fire off, combine the zucchini, the grated lemon and chopped herbs.

Boil the pasta in plenty of salted water, drain it al dente by putting aside a little cooking water. Skip the pasta with Zucchini and peppers sauce combining cooking water if necessary.

Serve linguine Powdering the dish with pecorino cheese and garnished with herbs. Bon appétit!

Note

Combination: We recommend combining this recipe, from the sweet tendency, given the presence of peppers and courgettes, with a beer from the spicy and bitter and Hoppy aftertaste. La Open Rolling Stone, produced by the brewery Baladin (Piedmont), suits our. The contrast of flavors creates a nice balance on the palate.