Being half Cuban, I recall that my grandmother used to prepare this meal for us whenever she came to visit. I looked through a variety of recipes on the internet before deciding on this one, which I modified. It is a variation that is more flavorful, hotter, and will warm your heart every time I make it.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound campanelle pasta
- 1 cup chopped zucchini
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- ¼ cup chopped carrot
- ¼ cup chopped green onions
- 1 medium tomato, diced
- 3 tablespoons olive oil
- ½ cup balsamic vinaigrette
- 2 tablespoons honey
- ½ teaspoon salt, or more to taste
- ½ teaspoon dried oregano
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse gently, and drain again.
- While pasta boils, toss zucchini, bell peppers, carrot, green onions, and tomato with olive oil in a large bowl.
- Combine balsamic vinaigrette and honey in a small saucepan and bring to a boil. Lower heat and simmer until it coats the back of a spoon, 8 to 10 minutes.
- Add pasta and balsamic reduction to the bowl of vegetables and toss gently. Season with salt and oregano; toss. Adjust seasonings as needed.
Reviews
I made this recipe as written minus the green onions; the store was out. It was simple to make and the only alteration I would make is increasing the “dressing”. While I could not try this recipe as written because I am celiac, my family was left to review, and they were mixed. They all felt something was missing but couldn’t figure out what. I doubt it was the green onions though.