SPAGHETTI WITH ZUCCHINI AND ROASTED PEPPERS

 INGREDIENTS:

 

1/2 box Barilla PLUS Spaghetti

1/2 lb. zucchini, sliced thin lengthwise

1/8 tsp. salt

2 red bell peppers, seeded and halved

1/4 cup extra virgin olive oil

1/8 tsp. white pepper

3/4 cup Parigiano Reggiano cheese, shaved

1 clove garlic, halved

 

DIRECTIONS:

 

Season zucchini with salt and place in a large colander to drain for 1 hour. Preheat broiler.

 

Place peppers on baking sheet cut-side down. Broil peppers for 10-15 minutes until skin is blackened and blistery.

Place peppers in tightly closed paper bag for 15 minutes. Remove skins and slice into thin strips. Set aside.

Bring a large pot of water to a boil. Heat olive oil in a large skillet. Add garlic and zucchini.

Cook for 2-3 minutes until zucchini is tender. Add peppers and season with salt and pepper. Set aside. Discard garlic clove.

Cook Barilla PLUS Spaghetti according to package directions. Drain. Add pasta to skillet and mix well.

Transfer to a serving platter or bowl. Garnish with shaved Parmigiano Reggiano cheese,