Cavatappi & Yellow Tomato Sauce with Poblano Pepper & Zucchini

Cavatappi & Yellow Tomato Sauce

with Poblano Pepper & Zucchini

Group Created with Sketch. 25 min
Vegetarian i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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For bright flavor and gorgeous, sunny color, we’re tossing delightfully curly cavatappi pasta with a sauce of yellow tomatoes, poblano pepper, and briny capers—complete with a dusting of savory parmesan cheese just before serving.
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ingredients
Cavatappi & Yellow Tomato Sauce with Poblano Pepper & Zucchini
Title
  • 6 oz Cavatappi Pasta
  • 1 14-Oz Can Whole Peeled Yellow Tomatoes
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 1 Zucchini
  • 1 Tbsp Capers
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Poblano Pepper
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Brown the zucchini
2 Brown the zucchini

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes,  or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Transfer to a plate. Wipe out the pan.

Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the sauce
4 Make the sauce

Place the tomatoes in a bowl; gently break apart with your hands. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally,  5 to 6 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the browned zucchini, sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

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Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

2 Brown the zucchini

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes,  or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Transfer to a plate. Wipe out the pan.

Brown the zucchini
Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Make the sauce

Place the tomatoes in a bowl; gently break apart with your hands. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally,  5 to 6 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the sauce
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the browned zucchini, sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!