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Roasted Red Pepper Pasta

Julia
  • 2018 minutes
  • Serves 5 to 6

INGREDIENTS

1/4 cup

plus 1 Tbsp. extra virgin olive oil

8 oz

whole wheat rigatoni pasta (or pasta of your choice)

1 pint

cherry tomatoes

1 cup

roasted bell peppers, chopped (roasted red peppers from the jar; if roasting peppers yourself use 2, halved of any color)

1 oz

bag of fresh spinach

1

small zucchini ends removed, diced

3 cloves

garlic, chopped

1 1/2 tsp

lemon zest (the yellow rind of the lemon zested)

6 oz

fresh buffalo mozzarella (you can use shredded, pearls or a chunk sliced)

1 1/2 tsp

oregano

Optional: garnish with fresh chopped basil.