Cook pasta according to package directions; drain, reserving 1/4 cup pasta water, and set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Dinner doesn’t need to be complicated; especially when you can whip out this spectacular Italian dish in just 30 minutes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Large skillet
Directions
Hyvee Culinary Expert Tip
Don’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.
Nutrition facts
Servings
710 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 35mg
- Sodium: 560mg
- Total Carbohydrates: 94g
- Protein: 24g
Daily Values
0%
Iron 30%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 15%
Recommended Pairing
Recommended Pairing
Castello Di Albola Chianti Classico 2014