Ingredients
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1 1/2 cups acini di pepe pasta
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kosher salt
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3 tablespoons olive oil
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1 onion, diced
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2 garlic cloves, minced
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3/4 cup diced red and yellow pepper
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1 zucchini, diced
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1/4 cup white wine
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3 tablespoons fresh parsley, chopped
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1 tablespoon fresh oregano, chopped
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1/4 cup grated romano cheese
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ground pepper
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1 small carrot, diced
Instructions
- bring a pot of water to a boil, add acini di pepe and some salt, cook according to package directions until al dente, drain.
- mix with 1 tbsp olive oil and set aside.
- heat remaining oil in a skillet.
- add carrots and onion, cook for 8 minutes.
- add garlic, zucchini and peppers, season with salt and pepper to taste, saute 5 minutes.
- add wine and scrape up any brown bits.
- add the pasta to the pan and stir, combining everything.
- remove pan from heat, stir in parsley, oregano, romano cheese. season with salt and pepper, serve.