Spaghettini with Zucchini and Peppers
Delicious! Fast, healthy and filling!
30 minutes and this meal was done!

If you don’t like zucchini, use eggplant instead. You can use just about anything, as long as you make sure the flavors are in balance.

  • 1 package (450g) Spaghettini
  • 2-3 Zucchinis, sliced 
  • 2 Red Bell Peppers, sliced
  • 1/4 cup Extra Virgin Olive Oil
  • Parmesan cheese, shredded (to taste)
  • Salt & pepper (to taste)

Bring a large pot of water to a boil. 

Chop the vegetables while you’re waiting for the pasta water to boil.

I recommend that you start sautéing the vegetables as soon as the dried pasta has been added to the boiling water.

While pasta is cooking, heat olive oil in a large skillet, on medium-high heat. 
Add zucchini and peppers.
Cook for 10-12 minutes until veggies are tender. 
Season with salt and pepper. Set aside.

Once the spaghettini reaches al dente, immediately drain. 
Add pasta to skillet and mix well.

Transfer to a serving platter or bowl. 
Garnish with shaved Parmesan cheese.