Cook pasta according to package directions; drain, reserving 1/4 cup pasta water, and set aside.
Servings and Ingredients
|1 (16-oz.) pkg. Gustare Vita tricolor fusilli pasta|
|3 tbsp. Gustare Vita olive oil|
|1 small red onion, finely chopped|
|Hy-Vee ground black pepper|
|5 oz. diced pancetta|
|2 medium zucchini, peeled, and chopped|
|3 tbsp. fresh basil, thinly sliced, plus additional for garnish|
|½ tsp. Hy-Vee red pepper flakes|
|2 orange bell peppers, seeded and chopped|
|¼ c. ricotta salata, plus additional for garnish|
Things To Grab
- Large pot
- Large skillet
Hyvee Culinary Expert TipDon’t overcook your pasta! Since the pasta will finish cooking in the sauce, I like to boil my pasta for one minute less than the package suggests. This way, my pasta will still be al dente.
Heat olive oil in a large skillet over medium-high heat. Add onions, and season with black pepper. Cook for 3 to 4 minutes or until crisp-tender. Add pancetta, zucchini, and basil; cook 7 to 10 minutes or until zucchini is tender. Season with red pepper flakes and salt.
Stir in orange bell peppers. Saute 2 to 3 minutes or until peppers are crisp-tender.
Stir in cooked pasta, reserved 1/4 cup pasta water, and ricotta salata. Cook for about 1 minute or until pasta is cooked through. Divide pasta between 4 serving plates and garnish with additional fresh basil and ricotta salata, if desired.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 35mg
- Sodium: 560mg
- Total Carbohydrates: 94g
- Protein: 24g
Castello Di Albola Chianti Classico 2014