Creamy Rotini with Zucchini, Tomato, and Red Pepper

By Stef -

This was good and gets a 6.8. The recipe came from Fine Cooking.

  • Kosher salt
  • 2 Tbs. olive oil
  • 1 small white onion, cut into 1/2-inch dice
  • 4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  • 1 medium zucchini, cut into 1/2-inch dice
  • 1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  • 2 medium cloves garlic, finely chopped
  • Freshly ground black pepper
  • 2 cups heavy cream I used 1 1/2 C. half and half and 1/2 C. milk
  • 1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (1-3/4 cup); more for serving
  • 1/2 cup thinly sliced fresh basil I used 3/4 tsp. dried basil
  • 1 Tbs. finely grated lemon zest (from 1 large lemon)
  • 1 lb. rotini, or other short corkscrew pasta

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