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Zesty Wheels Pasta

4.2
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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Zesty Wheels Pasta
Ingredients
  • 2 tablespoons olive oil
  • 1/2 cup chopped green onions
  • 1 anchovy fillet
  • 3 cloves garlic, minced
  • 2 zucchini - alternating strips of peel removed lengthwise and zucchini sliced
  • salt and ground black pepper to taste
  • 2 cups tomato sauce
  • 3/4 cup chicken stock
  • 1 pinch white sugar
  • 1 cup seeded and sliced jalapeno peppers
  • 1 cup seeded and sliced red Fresno chile peppers
  • 1/2 cup seeded and sliced yellow mini bell pepper
  • 1/2 cup seeded and sliced orange mini bell pepper
  • 2 1/2 cups rotelle pasta
  • 2 tablespoons chopped fresh flat-leaf parsley, divided
  • 2 teaspoons freshly grated Parmigiano-Reggiano cheese
Instructions
1
Bring a large pot of salted water to the boiling point.
2
Place a heavy skillet over medium heat and pour olive oil into the hot skillet; add green onions and an anchovy fillet. Cook and stir until the anchovy breaks down and the green onions become tender, about 2 to 3 minutes. Add garlic to the skillet and cook until it becomes translucent, roughly 1 minute.
3
Stir in some zucchini to the green onion mixture; cook, stirring occasionally, until the zucchini slices just start to soften, about 2 minutes. Sprinkle with salt and black pepper; cook until the zucchini centers begin to change color to a slightly green hue, 1 to 2 more minutes.
4
Pour the tomato sauce and chicken stock into the skillet. Reduce heat to low; add sugar. Mix in some jalapeno, Fresno, yellow mini pepper, and orange mini pepper rings into the mixture. Bring the sauce to a simmer and reduce heat to low.
5
Pour rotelle pasta into the boiling water and cook, stirring often, until the pasta is still slightly firm, about 7 minutes. Drain and let it stand for 2 minutes.
6
Bring the sauce to a boil; stir in the rotelle pasta. Reduce heat to medium. Cook, stirring often, until the pasta, zucchini, and peppers are tender, about 2 to 3 more minutes. Taste and adjust the levels of salt and black pepper as needed. Mix in about 1 1/2 teaspoons of parsley. Serve the dish in bowls and top with Parmigiano-Reggiano cheese and the remaining 1/2 teaspoon of parsley.