EatSmarter exclusive recipe

Bell Pepper-Zucchini Pasta

with Chile Pepper Breadcrumbs
4.166665
Average: 4.2 (6 votes)
(6 votes)
Bell Pepper-Zucchini Pasta

Bell Pepper-Zucchini Pasta - The red chile pepper gives this vegetarian pasta some spiciness, while capers add gentle acidity

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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
478
calories
Calories

Healthy, because

Even smarter

Nutritional values

Paprika and zucchini not only provide this easy-to-prepare pasta dish with lots of fiber for regular digestion, but also with a generous portion of vitamin C, which helps keep the immune system healthy.

Prepare this dish with whole wheat pasta for added fiber.

1 serving contains
(Percentage of daily recommendation)
Calorie478 kcal(23 %)
Protein16 g(16 %)
Fat9 g(8 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage10.5 g(35 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin9.7 mg(81 %)
Vitamin B₆0.5 mg(36 %)
Folate73 μg(24 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C81 mg(85 %)
Potassium548 mg(14 %)
Calcium72 mg(7 %)
Magnesium101 mg(34 %)
Iron4 mg(27 %)
Iodine6 μg(3 %)
Zinc2.1 mg(26 %)
Saturated fatty acids1.3 g
Uric acid101 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 red Bell pepper
2 zucchini
2 tablespoons Caper
1 red chile pepper
3 slices Whole-grain baguette (about 1.5-2 oz.)
2 tablespoons olive oil
14 ounces Tagliatelle
salt
1 tablespoon Canola oil
1 garlic
peppers
How healthy are the main ingredients?
olive oilzucchinisaltgarlic
Preparation

Kitchen utensils

1 Baking sheet, 1 Aluminum foil, 1 Cutting board, 1 Small knife, 1 Kitchen towel, 1 Tablespoon, 1 Bowl, 1 small Non-stick pan, 1 Wooden spoon, 1 large Non-stick pan, 1 large Pot, 1 Garlic press, 1 Sieve, 1 Measuring cups

Preparation steps

1.
Bell Pepper-Zucchini Pasta preparation step 1

Cut bell peppers in half, remove seeds and rinse. Line a baking sheet with aluminum foil. With the skin side up, distribute bell pepper halves on sheet. Roast under the preheated oven broiler until the skin is slightly blackened (watching carefully), for 6-8 minutes.

2.
Bell Pepper-Zucchini Pasta preparation step 2

Meanwhile, trim zucchini, rinse, cut in half crosswise and cut lengthwise into thin strips. Drain the capers.

3.
Bell Pepper-Zucchini Pasta preparation step 3

Take bell peppers from the oven and cover for about 5 minutes with a damp kitchen towel. Then peel and dice.

4.
Bell Pepper-Zucchini Pasta preparation step 4

Halve chile pepper lengthwise, remove the seeds, rinse and finely chop. Dice the baguette, finely crumble with your hands and place in a bowl.

5.
Bell Pepper-Zucchini Pasta preparation step 5

In a small non-stick pan, heat 1 tablespoon olive oil. Toast breadcrumbs and chile pepper until golden brown, stirring frequently.

6.
Bell Pepper-Zucchini Pasta preparation step 6

Cook pasta according to package directions in plenty of boiling salted water until al dente.

7.
Bell Pepper-Zucchini Pasta preparation step 7

Meanwhile, heat the remaining oil in a large non-stick pan. Cook zucchini over medium heat while stirring until soft.

8.
Bell Pepper-Zucchini Pasta preparation step 8

Peel the garlic and pass through a garlic press directly into the zucchini. Add diced bell peppers and capers. Season with salt and pepper and keep warm.

9.
Bell Pepper-Zucchini Pasta preparation step 9

Drain the pasta, taking care to collect approximately 1/3 cup of the cooking water. Mix pasta and vegetables and stir in the cooking water. Sprinkle with the breadcrumbs and serve.