Ingredients for Acini Di Pepe With Zucchini And Peppers
- 1 (16 ounce) package acini di pepe pasta
- Kosher salt, to taste
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 cup diced yellow bell pepper
- 2 cups diced zucchini
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1/2 cup grated Romano cheese
- Ground pepper, to taste
- Water, for boiling pasta
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How to Make Acini Di Pepe With Zucchini And Peppers
- Bring a large pot of salted water to a boil. Add the acini di pepe and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced carrots and onion and cook for about 8 minutes, until softened.
- Add the minced garlic, diced zucchini, and bell pepper. Season with salt and pepper. Sauté for another 5 minutes, until the vegetables are tender-crisp.
- Pour in the white wine and scrape the bottom of the pan to loosen any browned bits. Let the wine reduce slightly for about 1 minute.
- Add the cooked acini di pepe to the skillet and toss gently to combine with the vegetables and wine sauce.
- Remove the pan from the heat and stir in the chopped parsley, oregano, and grated Romano cheese.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
19g
Fat
12g
Carbs
18g
