How To Make An Italian Summer Pasta Paccheri - DIY Food & Drinks Tutorial - Guidecentral

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

white wine

🥗Healthier: broth

💰Cheaper: water

Broth adds flavor without the alcohol.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers are often less expensive and can add crunch.

Boil water in a large pot and add salt.

Cook paccheri according to package instructions until al dente, about 10-12 minutes.

Drain the pasta, reserving a cup of cooking water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced zucchini and bell peppers; cook until softened, about 5-7 minutes.

Add halved cherry tomatoes and cook until they burst, about 3-4 minutes.

Pour in white wine and simmer until reduced by half, about 2-3 minutes.

Add the cooked paccheri to the skillet along with reserved pasta water as needed.

Season with salt, black pepper, and red pepper flakes to taste.

Stir in fresh basil and lemon zest just before serving.

Serve hot, topped with grated parmesan cheese.

Cooking Techniques

Spice Level:

Dietary

Allergens