Pasta and Zucchini

Tedy Lopez
This recipe is ideal for children and adults who want to incorporate vegetables into their daily diet. With a high nutritional content for kids and adults.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 package penne pasta, The Modern
  • 3 pumpkins, Italian
  • 1/2 onions, finely chopped
  • 1/2 red bell peppers, chopped
  • 1 clove garlic, chopped
  • olive oil, needed amount
  • fines herbs, to taste
  • 1 pinch salt
  • panela cheese, grated
  • 1 pinch pepper
Preparation
20 mins
20 mins
Low
  • Cook the pasta al dente and set aside.
  • Wash the zucchini and slice into rounds.
  • In a pan, add olive oil and sauté the onion and garlic, then add the bell pepper until it browns a little.
  • Place the zucchini rounds on top of the onion, bell pepper, and garlic in a layered manner and drizzle a little more olive oil on top.
  • Add salt, pepper to taste, and sprinkle the fine herbs.
  • Cover the pan and cook over medium heat so that the cooking is almost steaming.
  • Flip the zucchini to ensure more even cooking on both sides.
  • Once the zucchini is cooked, add the drained pasta and let it brown a little.
  • Serve by sprinkling a little grated cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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