Fiesta pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Linguine pasta |
| 2 | tablespoons | Olive oil |
| 1 | large | Zucchini, diced |
| 1 | medium | Onion, thinly sliced |
| ¼ | cup | Chopped TRAPPEY'S Peppers |
| 1 | large | Garlic clove, crushed |
| 1 | can | Chopped tomatoes, undrained (14 1/2 oz) |
| ½ | teaspoon | Dried oregano |
| ¼ | cup | Pitted black olives, chopped |
| ½ | teaspoon | Salt |
| Grated parmesan cheese (opt) | ||
Directions
Prepare pasta according to package and set aside. In 12" skillet heat oil over medium heat and saute zucchini, onion, TRAPPEY'S peppers, and garlic 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add tomatoes, oregano, olives and salt and heat to a boil. Reduce heat to low; simmer uncovered about 10 minutes, stirring frequently until mixture thickens. To serve, toss cooked pasta with vegetable mixture. Serve with parmesan cheese if desired.
NOTE: For the spiciest flavor, use TRAPPEY'S jalapeno peppers; for medium flavor, use TRAPPEY'S hot cherry peppers; and for a mild flavor, use TRAPPEY'S DULCITO Italian pepperoncini peppers.
Submitted By MICHAEL ORCHEKOWSKI On 11-22-94