Spaghetti With Zucchini And Roasted Peppers - cooking recipe

Ingredients

1 lb spaghetti
1 1/2 lbs zucchini, sliced thin legnthwise
1 teaspoon salt
2 red bell peppers, seeded and halved
1/4 cup extra virgin olive oil
1/8 teaspoon fresh ground black pepper
1/2 cup parmigiano-reggiano cheese, grated
1 garlic clove, halved

Preparation

Preheat broiler.
Place peppers on baking sheet cut side down.
Broil peppers for 10-15 minutes until skin is blackened and blistery.
Place peppers in tightly closed paper bag for 15 minutes.
Remove skins and slice into thin strips.
Set aside.
Bring a large pot of water to a boil.
Heat olive oil in a large skillet.
Add garlic, saute for 2 minutes and then add zucchini.
Cook for 2-3 minutes until zucchini is tender.
Add peppers, season with salt and black pepper.
Set aside.
Discard garlic clove.
Cook spaghetti according to package directions; drain.
Add hot pasta to skillet; mix well.
Transfer to a serving platter or bowl.
Garnish with grated cheese.