Acini Di Pepe with Zucchini and Peppers
Elevate your weeknight dinner game with Acini Di Pepe with Zucchini and Peppers, a light and flavorful pasta dish that brings together the vibrant colors and fresh flavors of summer vegetables. Tiny, tender acini di pepe pasta is tossed with sautéed zucchini, red and yellow bell peppers, and a fragrant hint of garlic, all brought to life with a refreshing splash of lemon juice and freshly chopped basil. Finished with a generous sprinkle of Parmesan cheese, this recipe strikes the perfect balance between simplicity and sophistication. Ready in just 35 minutes, it’s an ideal option for a quick, vegetarian-friendly meal that’s as nutritious as it is delicious. Serve it warm or at room temperature, making it a versatile choice for both cozy family dinners and outdoor gatherings.
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Recipe Information
Ingredients
- 1.5 cups Acini di pepe pasta
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 3 tablespoons Extra-virgin olive oil
- 3 cloves Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the acini di pepe pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
While the pasta cooks, prepare the vegetables. Dice the zucchini into small, bite-sized pieces and cut the red and yellow bell peppers into thin strips.
In a large skillet, heat the olive oil over medium heat. Mince the garlic cloves and add them to the skillet, cooking for 1-2 minutes until fragrant.
Add the diced zucchini and bell pepper strips to the skillet. Season with salt and ground black pepper, and sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.
Stir in the cooked and drained acini di pepe pasta, tossing to combine with the vegetables.
Remove the skillet from the heat and stir in the lemon juice, grated Parmesan cheese, and freshly chopped basil leaves. Add crushed red pepper flakes if you'd like a bit of heat.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve warm or at room temperature. Optional: garnish with additional Parmesan cheese and basil leaves for presentation.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6799 mg | 296% | |
| Total Carbohydrate | 311.0 g | 113% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 41.7 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
