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Tagliatelle with zucchini, red bell pepper, tomatoes and feta cheese

26 February 2018 | Last Updated: 14 December 2018

Tagliatelle with zucchini, red bell pepper, tomatoes and feta cheese

A delicious and quick vegetarian dish, that can be cooked in less time that it takesto cook pasta. Crispy zucchini and bell pepper in tomato and feta cheese sauce. The pasta is seasoned with a large amount of garlic, but no worries, it’s not very garlicky, sliced garlic is less pungent than, for example, the grated one. Out of fresh tomato season, canned tomatoes can be used, and instead of the feta cheese you can cook a chicken breast as a side – fry it on a pan with some fresh/dried herbs. It’s one of our go-to quick weeknight dinners!

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tagliatelle with zuchini, red bell pepper, tomatoes and feta cheese


Tagliatelle with zucchini, red bell pepper, tomatoes and feta cheese
tagliatelle with zuchini, red bell pepper, tomatoes and feta cheese

Tagliatelle with zucchini, red bell pepper, tomatoes and feta cheese

Quick to make vegetarian dinner. It’s super tasty and healthy, full of fresh vegetables. Garlicky tomato and feta cheese sauce elevate this dish to another level!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Calories 1100kcal
Author Aleksandra

Ingredients

  • 150g / 5.3 oz pasta I used egg tagliatelle
  • 2 tablespoons frying oil
  • 1 medium zucchini
  • 1 red bell pepper
  • 3 small tomatoes or 1/2 can tomatoes
  • 3 large cloves garlics
  • 1 heaped teaspoon Herbes de Provence (or rosemary, basil, oregano and thyme mixed together)
  • pinch of chilli flakes or to taste
  • salt and black pepper to taste
  • to finish: frsh herbes basil or thyme

Instructions

  • In a medium pot, bring water to a boil, cook the pasta al dente (it should have a bite to it, you don‘t need a lot of water, it must be well salted, don‘t add any olive oil to it). Reserve about 1/3 cup of pasta cooking water (it has a lot of starch and thickens the sauce nicely).
  • While the pasta cooks, cut the zucchini in half longwise and then cut crosswise into 0.5 cm / 0.2 inch slices and the bell pepper into 0.5 cm strips. Pour boiling water over the tomatoes then pell them. Cut 2 tomatoes into larger cubes, about 1.5 cm / 0.6 inch thick and 1 tomato into tiny 0.5 cm / 0.2 inch cubes.
  • Heat the oil in a big pan over high heat, add the bell pepper and zucchini. Cook without stiring for 2 minutes (you have to give the vegetables time to properly brown), then cook, stirring, for another 2 minutes.
  • Add thinnly sliced garlic, Herbes de Provence, chilli flakes, and cook, stirring, for 1 minute.
  • Add the tomatoes, cook for 3 minutes (some of the tomatoes should stay in pieces, and some should create a sauce).
  • Remove the pan from the heat, add the cooked pasta and a few tablespoons of pasta cooking water. Add crumbled feta cheese, season with salt and pepper (but carefully, the feta is already salty) and mix everything together.
  • Serve sprinkled with fresh herbs.

Notes

• when using canned tomatoes: I used canned tomatoes, that have been already cut into pieces, when using whole canned tomatoes, first cut them into cubes
• to double the recipe, you need to cook the bell peppers and zucchini separately, don’t overcrowd the pan, so that the vegetables can brown nicely, this gives them a lot of flavor – first cook the bell peppers aloe for about 3 minutes, transfer into a plate, then add the zucchini and cook for 2 minutes, then add the garlic, chilli, Herbes de Provence, cook for another minute, add the bell peppers back to the pan, then follow the recipe
•don‘t stir the vegetables too often so that they have a chance to brown properly

Nutrition

Calories: 1100kcal
Course dinner
Cuisine international
Keyword vegetable pasta, vegetarian pasta, zucchini bell paprika tomato pasta

Did you make this recipe? Let mi know how you liked it in the comments below!

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