Half sleeves with peppers and zucchinis
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 578
- Carbohydrates g 71
- of which sugars g 6.9
- Protein g 10.2
- Fats g 28.2
- of which saturated fat g 4.12
- Fiber g 3.9
- Sodium mg 319
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 60 min
- Serving: 4
- Cost: Very low
PRESENTATION
Mezze maniche with peppers and zucchini is one of those Italian pasta dishes that just screams summer. You know? The magic really starts with the fresh veggies—peppers and zucchinis—roasted until they’re tender and a bit golden around the edges. Seriously good. After roasting, you toss the veggies into a hot pan with some spices, letting the sweet from the peppers shine while the zucchini stays moist. And look, the pasta, mezze maniche, is short and ridged. Perfect for grabbing all those flavors.
This dish totally shows off what simple, high-quality ingredients can do. You get a plate that looks amazing and tastes even better. Plus, you’ll find mezze maniche recipes like this across Italy in summer. Everyone’s into lighter food when produce is fresh.
In different regions, folks might add their own twist—like fresh herbs or some grated cheese—but really, the heart of this dish is how the pasta with peppers and zucchini picks up those crispy and tangy notes from the roasted veggies. Each bite? A balance of moist pasta and that hint of sweet from the peppers. Makes it great for fans of Mediterranean cuisine or anyone hunting for healthy pasta options.
This meal is super versatile. Perfect for a family dinner or, pretty much, a fancy gathering with friends. People love how easy it is. Really easy—just a few steps and you’ve got something light and satisfying. Fits right in with those easy pasta recipes you grab on warm nights.
If you’re craving a taste of summer, this dish brings the fresh vibe of an Italian garden right to your table. Seriously, it’s a go-to when you want something special yet simple. Plus, using seasonal ingredients means it’s not just delicious, but also really good for you. And i mean, it is a wholesome and refreshing dining experience. Can’t go wrong.
- INGREDIENTS
- Mezze Maniche Rigate pasta 11.3 oz (320 g)
- Zucchini 2 ½ cups (300 g)
- Red peppers 5.3 oz (150 g)
- Yellow peppers 5.3 oz (150 g)
- Fine salt to taste
- Black pepper to taste
- Rosemary to taste
- Extra virgin olive oil 4 ½ tbsp (60 g)
- Garlic 1 clove
How to prepare Half sleeves with peppers and zucchinis
To prepare the half sleeves with peppers and zucchinis, first wash and cook 2 whole peppers in a static oven preheated to 482°F, for about 30-40 minutes 1. When they are halfway through cooking, turn them with the help of kitchen tongs 2. Once cooked, peel them using a knife 3,
then cut them into pieces 4 and set aside. Then, focus on the zucchinis: wash them, trim them 5, then slice them about 1/8 inch thick using a mandoline 6.
Place them on a baking sheet lined with parchment paper, then salt them 7, pepper them, add the oil 8, and cook at 482°F for about 15-20 minutes. Once cooked, cut them like the peppers 9 and set aside.
Meanwhile, cook the pasta 10, then in a pan, pour some oil and fry a clove of garlic 11. Chop the rosemary with a knife 12
and, when the garlic is well browned, remove it from the pan and add the chopped rosemary 13. Then add the peppers and zucchinis 14 and stir 15 occasionally to mix the flavors well.
Once cooked, combine the pasta with the vegetables 16, mix so that it blends well with all the ingredients 17, and your half sleeves with peppers and zucchinis are ready to be served! 18