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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Red Bell & Mexican Squash Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions