Pasta Verdura Recipe
Zucchini ribbon pasta, roasted vegetables, sautéed in EVOO
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Vegetables
Method
Cooking Instructions
- 1
Prepare the Zucchini Noodles
Using a spiralizer or vegetable peeler, create ribbon-like strips of zucchini. Set aside.
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). Chop the bell pepper, cherry tomatoes, and red onion into bite-sized pieces. Place them on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- 3
Sauté the Zucchini Ribbons
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the zucchini ribbons and cook for about 2-3 minutes until just tender.
- 4
Combine and Serve
Add the roasted vegetables to the skillet with the zucchini ribbons. Toss gently to combine. Stir in fresh basil and adjust seasoning with more salt and pepper if needed. Serve warm.