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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Bring a large pot of salted water to a boil. | 2. Place heavy skillet over medium heat and pour olive oil into hot skillet; add green onions and anchovy fillet. Cook and stir until anchovy breaks down and green onions are tender, 2 to 3 minutes. Add garlic to skillet and cook until translucent, about 1 minute. | 3. Stir zucchini into green onion mixture; cook, stirring occasionally, until zucchini slices just start to become tender, about 2 minutes. Sprinkle with salt and black pepper; cook until zucchini centers start to change color to slightly green, 1 to 2 more minutes. | 4. Pour tomato sauce and chicken stock into skillet. Reduce heat to low; add sugar. Mix jalapeno, Fresno, yellow mini pepper, and orange mini pepper rings into mixture. Bring sauce to a simmer and reduce heat to low. | 5. Pour rotelle pasta into boiling water and cook, stirring often, until pasta is still slightly firm, about 7 minutes. Drain and let pasta stand for 2 minutes. | 6. Bring sauce to a boil; stir in rotelle pasta. Reduce heat to medium. Cook, stirring often, until pasta, zucchini, and peppers are tender, 2 to 3 more minutes. Taste and adjust levels of salt and black pepper. Mix in about 1 1/2 teaspoon parsley. Serve in bowls and top with Parmigiano-Reggiano cheese and remaining 1/2 teaspoon parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
green onion	1/2	cup	chopped	9.585	2.0377	0.3444	0.1668
anchovy fillet	1			-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
salt black pepper	to taste		ground	-	-	-	-
tomato sauce	2	cups		-	-	-	-
chicken stock	3/4	cup		64.8	6.354	4.5360000000000005	2.16
white sugar	1	pinch		1.0159	0.2624	0.0	0.0
jalapeno pepper	1	cup	seeded sliced	26.1	5.85	0.8190000000000001	0.33299999999999996
red fresno chile pepper	1	cup	seeded sliced	-	-	-	-
yellow mini bell pepper	1/2	cup	seeded sliced	-	-	-	-
orange mini bell pepper	1/2	cup	seeded sliced	-	-	-	-
rotelle pasta	2 1/2	cups		-	-	-	-
flat leaf parsley	2	tablespoons	chopped divided	-	-	-	-
parmigiano reggiano cheese	2	teaspoons	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.