Barilla Plus Spaghetti with Zucchini and Roasted Peppers

Barilla Plus Spaghetti with Zucchini and Roasted Peppers
Ease of preparation: average
Prep Time: 60 minutes
Cook time: 15 minutes
Servings: 4-6


  • 1/2 box Barilla® PLUS® Spaghetti
  • 1 1/2 pounds (4 medium) Zucchini, sliced into 1/8 inch thick half-moons
  • 1/8 teaspoon Salt
  • 2 Red bell peppers, cut in half and seeded
  • 1 clove Garlic, cut in half
  • 1 sprig Fresh thyme
  • 1/4 cup Extra virgin olive oil
  • 1/8 teaspoon Freshly ground black pepper
  • 3/4 cup Parmigiano cheese, grated
  1. SEASON zucchini with salt and place in large colander to drain for 1 hour.
  2. PREHEAT broiler. Place peppers on baking sheet cut side down. Broil peppers for 10-15 minutes until skin is blackened and blistery.
  3. PLACE peppers in tightly closed paper bag for 15 minutes. Remove skins and slice into thin strips. Set aside.
  4. BRING a large pot of water to a boil.
  5. HEAT olive oil in a large skillet. Add garlic, thyme and zucchini. Cook for 2-3 minutes until zucchini is tender. Add peppers; season with salt and pepper. Set aside.
  6. DISCARD garlic clove and thyme spring.
  7. COOK pasta according to package directions. (For a lower sodium dish, salt may be reduced or omitted.) Drain. Add hot pasta to skillet; mix well. Transfer to a serving platter or bowl. Garnish with shaved Parmigiano cheese.