Fedelini Pasta with Grilled Peppers and Zucchini
| Yield: | 8 Servings |
| Categories: | Vegetarian |
| 6 | tb | Extra-virgin olive oil |
| 3 | tb | Rice vinegar |
| Freshly ground black pepper; to taste | ||
| 4 | Zucchini; rinsed, ends removed, halved lengthwise | |
| 1 | lg | Red onion; trimmed and sliced |
| 2 | lg | Garlic cloves; minced |
| 2 | lg | Bell peppers; grilled, peeled and seeded |
| 1 | c | Tomatoes; finely chopped |
| 1 1/2 | c | Vegetable broth |
| 1 | lb | Fedelini or other thin pasta |
| 1/4 | c | Basil; fresh, finely chopped |
| 1/4 | c | Flat-leaf parsley; finely chopped |
| Red pepper flakes; optional | ||
| 1/2 | c | Romano cheese; grated |
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