Long Fusili with Mini Peppers, Zucchini, and Feta
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
Ingredients:
2 tablespoons olive oil
1 pound sweet mini-peppers, quartered lengthwise, seeded
1 large red onion, halved and cut into thin strips
1 pound long fusilli pasta
2 zucchini, cut into 2-inch sticks, 1/4-inch thick
1/2 cup (pitted) calamata olives, halved
6 ounces feta cheese, crumbled
1/2 teaspoon freshly ground pepper
Instructions:
Bring a large pot of salted water to a boil.
Meanwhile, heat olive oil over medium heat in a 5-quart Dutch oven and add peppers and onion and stir to combine. Cover pot and cook 10 minutes, stirring often.
Add pasta to boiling water and cook according to package directions. While pasta cooks, add zucchini and olives to onion mixture and cook uncovered, 10 minutes, tossing frequently, until vegetables are tender.
Drain pasta, reserving 1/2 cup of the cooking water. Add pasta to vegetable sauce with feta cheese, black pepper, and reserved cooking water and toss. Transfer to a pasta serving bowl.
Serves 6.
Adapted from redbookmag.com