Mezze Maniche with Peppers and Zucchini
Category: First Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mezze Maniche Rigate | 320g |
| Zucchini | 300g |
| Red Bell Peppers | 150g |
| Yellow Bell Peppers | 150g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Fresh Rosemary | to taste |
| Extra Virgin Olive Oil | 110g |
| Garlic | 1 clove |
Instructions:
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Roast the Peppers: Begin by preheating the oven to 250°C (482°F) in static mode. Place the whole red and yellow bell peppers on a baking sheet lined with parchment paper and roast them in the oven for about 30 to 40 minutes, or until the skins are charred and the peppers are tender. Halfway through cooking, use tongs to turn the peppers to ensure they roast evenly on all sides.
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Peel and Slice the Peppers: Once the peppers are cooked, remove them from the oven and allow them to cool slightly. Peel off the skins using a knife, then cut the peppers into small pieces. Use a mandolin slicer to slice them into thin strips, about 3-4 mm thick. Transfer the sliced peppers to the baking sheet and season them with salt, pepper, and a drizzle of olive oil. Set aside.
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Cook the Pasta: While the peppers are roasting, cook the mezze maniche pasta in a large pot of salted boiling water according to the package instructions, usually around 8-10 minutes, or until al dente. Drain the pasta, reserving a little pasta water for later.
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Prepare the Vegetables: Heat a bit of olive oil in a large frying pan over medium heat. Add the garlic clove and let it fry until it becomes golden brown, infusing the oil with its flavor. Remove the garlic from the pan and discard it. Finely chop the fresh rosemary and add it to the pan, letting it sauté for a minute to release its aromatic oils.
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Cook the Zucchini: Add the zucchini (cut into thin slices or small cubes) to the pan with the rosemary. Stir-fry the vegetables, allowing them to cook through and become tender. Add the roasted pepper slices and continue cooking for another 3-4 minutes until the flavors are well blended.
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Combine the Pasta and Vegetables: Once the vegetables are tender and the pasta is cooked, add the drained mezze maniche pasta to the frying pan with the peppers and zucchini. Toss everything together, ensuring the pasta is coated well with the vegetable mixture. If needed, add a little reserved pasta water to help the sauce come together.
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Serve and Enjoy: Taste and adjust seasoning with additional salt and pepper, if desired. Serve the mezze maniche with peppers and zucchini hot, garnished with a sprinkle of fresh rosemary, and enjoy this colorful and flavorful first course!
This mezze maniche with peppers and zucchini recipe is a delightful blend of tender pasta, sweet roasted peppers, and savory zucchini, all brought together with aromatic rosemary. Perfect for a light yet satisfying meal, it can be enjoyed during any season, especially when fresh peppers and zucchini are in abundance.
