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🍝 Pasta with Grilled Pepper and Zucchini

478 kcal · 30 min · 4 servings

Ingredients

• 400 g red bell peppers (2 red bell peppers)
• 500 g zucchini (2 zucchini)
• 2 tbsp capers (jar)
• 1 red chili pepper
• 40 g whole wheat baguette (3 slice)
• 2 tbsp olive oil
• 400 g ribbon pasta
• salt
• 1 tbsp rapeseed oil
• 1 garlic clove
• pepper

Instructions

1. 1. Preheat your oven to the grill setting.
2. 2. Cut the bell peppers in half lengthwise.
3. 3. Remove the seeds and wash the pepper halves.
4. 4. Line a baking tray with aluminum foil.
5. 5. Place the pepper halves skin-side up on the tray.
6. 6. Roast the peppers under the hot grill for 6 to 8 minutes.
7. 7. Wait until the skin is lightly charred black.
8. 8. Wash the zucchini and cut it in half lengthwise.
9. 9. Cut the zucchini halves into thin strips.
10. 10. Drain the capers in a sieve.
11. 11. Take the peppers out of the oven.
12. 12. Cover the hot pepper halves with a damp kitchen towel for 5 minutes.
13. 13. Peel the soft skin off the pepper halves.
14. 14. Cut the deseeded flesh of the peppers into small cubes.
15. 15. Cut the chili pepper in half lengthwise.
16. 16. Remove the seeds and wash the chili pepper.
17. 17. Finely chop the chili pepper.
18. 18. Cut the bread into small cubes.
19. 19. Crumble the bread cubes into fine crumbs using your hands.
20. 20. Place the bread crumbs into a bowl.
21. 21. Heat 1 tablespoon of olive oil in a small non-stick pan.
22. 22. Add the bread crumbs and chopped chili to the hot pan.
23. 23. Roast the mixture until golden brown, stirring frequently.
24. 24. Cook the pasta in plenty of boiling salted water until al dente.
25. 25. Heat the remaining oil in a large non-stick pan.
26. 26. Sauté the zucchini strips until soft over medium heat.
27. 27. Peel the garlic.
28. 28. Press the garlic directly into the pan with the zucchini.
29. 29. Stir in the pepper cubes and capers into the vegetables.
30. 30. Season the mixture with salt and pepper.
31. 31. Keep the vegetables warm.
32. 32. Drain the pasta and let it drip dry.
33. 33. Reserve 75 milliliters of the pasta cooking water.
34. 34. Mix the pasta with the vegetables.
35. 35. Stir the reserved pasta water into the pasta.
36. 36. Sprinkle the finished pasta with the chili crumbs.
37. 37. Serve the dish immediately.

Nutrition per serving

• kcal: 478
• Protein: 16 g · Fett/Fat: 9 g · Carbs: 80 g