Red Bell & Mexican Squash Pasta Recipe

Name: Red Bell & Mexican Squash Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: spaghetti, for four; 2 tablespoons olive oil; 1 small onion, finely chopped; 1 red bell pepper, chopped; 1 tatuma squash, grated (Calabacita *you can substitute zucchini); 2 pepperoncini peppers, sliced; 1 teaspoon dried parsley; ½ teaspoon italian seasoning; salt & pepper, to tast; feta cheese, crumbled (or parmesan); red pepper flakes (for an optional bit of heat)

Servings: persons

spaghetti, for four
2 tablespoons olive oil
1 small onion, finely chopped
1 red bell pepper, chopped
1 tatuma squash, grated (Calabacita *you can substitute zucchini)
2 pepperoncini peppers, sliced
1 teaspoon dried parsley
½ teaspoon italian seasoning
salt & pepper, to tast
feta cheese, crumbled (or parmesan)
red pepper flakes (for an optional bit of heat)

1
Set a pot to boil for the pasta.
2
Prep vegetables.
3
Heat the olive oil in a medium fry pan of medium heat.
4
Add the pasta to the boiling water and set the timer for the recommended time on the package.
5
Add the onion and bell pepper to the fry pan and cook until onion begins to soften.
6
Add zucchini, peperoncini peppers, dried parsley, Italian seasoning, salt and pepper, cook for up to 5 minutes or until the timer goes off.
7
Don't overcook or they will get mushy!
8
After the pasta is cooked and drained off, toss it together with the vegetables, drizzle a little olive oil on top, then add crumbled feta or Parmesan cheese.
9
Top with red pepper flakes as desired.

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: spaghetti, for four, 2 tablespoons olive oil, 1 small onion, finely chopped, 1 red bell pepper, chopped, and more.

Yes, Red Bell & Mexican Squash Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Bell & Mexican Squash Pasta

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