Viewer recipe makeover: Summer veggie pasta

Zucchini and Sweet Pepper Pasta
Submitted by: View from the Bay viewer Lindsay Young from Sunnyvale

Ingredients:

• 1 tbsp. olive oil
  
• 1 medium onion, diced
  
• 2 cloves garlic, minced
  
• 1 red bell pepper, diced
  
• 1 yellow bell pepper, diced
  
• 1 zucchini, diced
  
• 1 cup chicken broth
  
• 1/4 cup whipping cream
  
• 2 tsp. cornstarch
  
• 1 lb. farfalle, cooked
  

1. In a large skillet, sauté olive oil, onion, and garlic over medium-high heat for 4 minutes.
   
   
2. Add the peppers and zucchini and saute for 5 or 6 minutes, or until tender.
   
   
3. In a small bowl combine chicken broth, cream and cornstarch.
   
   
4. Add liquid mixture to veggies and cook on medium heat until sauce thickens.
   
   
5. Serve with pasta.

• ½ pound thin fettuccini
  
• 2 tablespoons olive oil
  
• 2 cloves garlic, minced
  
• 1 anchovy filet, minced
  
• ½-1 whole Calabrian chile, minced (depending on how spicy you like it)
  
• 1 shallot , minced
  
• 2 tablespoons white wine
  
• 6 tablespoons pasta water
  
• 2 tablespoons unsalted butter
  
• 1 zucchini, cut ¼-inch thick, brushed with olive oil, grilled and sliced
  
• 1 red bell pepper, roasted, peeled , seeded and cut into ¼" strips
  
• Kosher salt and pepper, to taste
  
• 2 tablespoons Italian flat parsley, chopped
  
• Freshly grated parmesan cheese

1. In a large pot of salted water, cook the pasta until al dente. Remove about a half cup of the pasta cooking water and reserve. Drain the pasta and run under cold water. Add the olive oil and toss to coat.
   
   
2. In a large sauté pan, heat the olive oil. Add the garlic and cook until slightly golden. Add the anchovy, chile and shallot. Cook for 10 seconds. Add the wine, pasta water and butter.
   
   
3. Bring to a boil. Add the vegetables and pasta. Heat while tossing continuously. Season to taste with salt and pepper.
   
   
4. Add the parsley, serve immediately and top with freshly grated parmesan.