This fresh pasta dish puts a springtime twist on spaghetti night.
Contents
Ingredients
- 2 tbsp. unsalted butter
- 1 tbsp. extra-virgin olive oil
- 3 small bell peppers, thinly sliced
- 1 small onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 2 medium zucchini, cut into 1/2″-thick slices
- 12 oz. fettuccine or tagliatelle pasta
- 4 oz. smoked mozzarella, grated (about 1 cup) + more for serving
- 1/4 c. fresh basil, torn + more for serving
Directions
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- Step 1
Heat butter and oil in a large skillet over medium-high heat. Add peppers and onion, season with salt and pepper. Cook, stirring often, until almost tender, 10 to 12 minutes. Add zucchini and cook until peppers are tender and zucchini is crisp-tender, 4 to 6 minutes.
- Step 2Meanwhile, cook pasta according to package directions. Reserve 1 cup pasta water; drain.
- Step 3Add pasta, mozzarella, basil, and 1/2 cup of reserved pasta water to pepper mixture and toss to coat. (Add more pasta water if needed to create a sauce.) Season with salt and pepper.
- Step 4Serve topped with mozzarella and basil.
- Step 1
