Paprika‑Zucchini Pasta

Ingredients

• 400 g red bell peppers (2 red bell peppers)
• 500 g zucchini (2 zucchinis)
• 2 Tbsp capers (jar)
• 1 red chili pepper
• 40 g whole‑grain baguette (3 slices)
• 2 tbsp olive oil
• 400 g penne pasta
• Salt
• 1 tbsp Rapeseed Oil
• 1 Garlic clove
• Pepper

Instructions

1. 1.

   Halve the bell peppers, remove seeds and wash. Line a baking sheet with foil. Arrange pepper halves skin side up on the sheet. Roast under a preheated grill for 6‑8 minutes until the skins are slightly blackened.

2. 2.

   Meanwhile, peel, wash, cut zucchini in half crosswise and slice lengthwise into thin strips. Drain capers.

3. 3.

   Remove peppers from the oven and cover them with a damp kitchen towel for about 5 minutes. Then peel off the skins and dice the peppers.

4. 4.

   Cut the chili pepper lengthwise, remove seeds, wash and finely chop. Cube the bread, crumble it by hand in a bowl.

5. 5.

   Heat 1 Tbsp olive oil in a small non‑stick pan. Toast the breadcrumbs and chili in the pan with frequent stirring until golden brown.

6. 6.

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

7. 7.

   Meanwhile heat remaining oil in a large non‑stick pan. Sauté zucchini over medium heat, stirring, until softened.

8. 8.

   Press garlic through a press directly into the zucchini. Add pepper cubes and capers. Season with salt and pepper and keep warm.

9. 9.

   Drain pasta and reserve 75 ml of cooking water. Mix pasta with vegetables, stir in reserved water. Sprinkle the dish with chili croutons and serve.