Long Fusilli With Mini Peppers, Zucchini, and Feta

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Meanwhile, heat olive oil over medium heat in a 5-quart Dutch oven; add peppers and onion and stir to combine.

3. 3

   Cover pot; cook 10 minutes, stirring often.

4. 4

   Add pasta to boiling water; cook according to package directions.

5. 5

   While pasta cooks, add zucchini and olives to onion mixture and cook uncovered, 10 minutes, tossing frequently, until vegetables are tender.

6. 6

   Drain pasta, reserving 1/2 cup of the cooking water.

7. 7

   Add pasta to vegetable sauce with feta cheese, black pepper, and reserved cooking water; toss.

8. 8

   Transfer to a pasta serving bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.