Best 4 Pasta With Red Bell Pepper Mushroom And Zucchini Recipes

Indulge in a symphony of flavors with this enticing pasta dish, where the vibrant red bell pepper, earthy mushrooms, and refreshing zucchini dance harmoniously on a bed of perfectly cooked pasta. Embark on a culinary journey with three enticing variations: a classic tomato-based sauce, a creamy pesto sauce, and a light and tangy lemon-butter sauce. Each recipe offers a unique twist, ensuring that every bite is a delightful adventure. Whether you're a seasoned cook or just starting your culinary exploration, this versatile dish promises to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER PENNE PASTA

Summer Penne Pasta image

This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.

Provided by STACY D.

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package penne pasta
⅓ pound sliced green bell peppers
⅓ pound sliced red bell peppers
⅓ pound sliced yellow bell peppers
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
6 ounces mushrooms, chopped
1 clove garlic, minced
2 medium tomato - peeled, seeded and chopped
ground black pepper to taste
salt to taste

Steps:

In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 47.6 g, Fat 5 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.7 g

PASTA WITH RED BELL PEPPER, MUSHROOM, AND ZUCCHINI

Pasta With Red Bell Pepper, Mushroom, and Zucchini image

Make and share this Pasta With Red Bell Pepper, Mushroom, and Zucchini recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Cholesterol

Time 1h13m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1/2 red bell pepper, sliced into 3/8 inch strips and strips halved
6 green onions, sliced (include some tender green tops)
1/4 lb mushroom, sliced
1 zucchini, sliced lengthwise, then sliced into 3/8 inch pieces
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
salt
fresh ground black pepper
4 -5 basil leaves, chopped
8 ounces mostaccioli pasta, cooked and drained
1 tablespoon olive oil or 1 tablespoon butter
1/3 cup freshly grated parmesan cheese, plus more for topping
1/4 cup chopped parsley

Steps:

In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
Stir/saute until tender crisp, about 6-8 minutes.
Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
Toss with pasta, oil, cheese, and parsley until well mixed.
Tranfer to a warm platter; serve immediately; top with more cheese, if desired.

SUMMER SQUASH PASTA PRIMAVERA

Summer Squash Pasta Primavera image

SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.-Clara DelVitto, Midlothian, Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 cup sliced onion
1/2 cup julienned green or sweet red pepper
2 teaspoons olive oil
1/2 cup sliced zucchini
1/2 cup sliced yellow summer squash
2 medium fresh mushrooms, sliced
3/4 cup stewed tomatoes
1/4 to 1/2 teaspoon dried basil
2 cups hot cooked pasta
Shredded Parmesan cheese, optional

Steps:

In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

Nutrition Facts : Calories 296 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.

ZUCCHINI PASTA WITH MUSHROOMS, EGGPLANT AND ROASTED PEPPERS

Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers image

This is my attempt at replicating a restaurant recipe for zucchini pasta... it's not EXACTLY the same, but it comes close enough, I guess! You can play around with the vegetables and amounts. I used more eggplant than I'm listing here, but I found it too prevalent and so I scaled it down to post the recipe. I also used less pasta sauce, but most people like more sauce than I do! You might also want to add a bit of salt or pepper when cooking the vegetables, though I didn't.

Provided by brokenburner

Categories Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 lb zucchini, unpeeled
4 cups water
8 ounces mushrooms, roughly chopped
6 ounces eggplants, cubed
4 ounces roasted peppers, chopped
1 cup pasta sauce, warmed

Steps:

Halve the zucchini lengthwise. Using a vegetable / potato peeler, peel long thin strands of zucchini (so that they somewhat resemble fettuccine). If desired, allow to sit at room temperature, uncovered, for a couple of hours -- this improves the texture of the zucchini.
TO COOK THE ZUCCHINI:.
Heat 4 cups of (salted) water to boiling. Cook the zucchini strands in the boiling water for one to two minutes, and then immediately rinse under cold running water to stop the cooking process.
TO COOK THE OTHER VEGETABLES:.
Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft, about five minutes. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute.
In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. Spoon onto serving plates and top with the remaining 1/4 c sauce.

Nutrition Facts : Calories 174.3, Fat 3.9, SaturatedFat 0.6, Sodium 640.9, Carbohydrate 30.3, Fiber 7, Sugar 18.9, Protein 9.6

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and prevent any scrambling during cooking.
Use Good Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Choose fresh, ripe vegetables, flavorful mushrooms, and a good quality pasta.
Don't Overcook the Vegetables: Overcooked vegetables will lose their texture and flavor. Cook them just until tender-crisp.
Season Generously: Don't be afraid to use plenty of salt and pepper. They will help to enhance the flavors of the dish.
Add Some Herbs: Fresh herbs like basil, parsley, or thyme can add a nice pop of flavor to the dish.
Serve Immediately: Pasta is best served immediately after it is cooked. This will prevent it from becoming soggy.

Conclusion:

Pasta with Red Bell Pepper, Mushroom, and Zucchini is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. It is packed with fresh vegetables and flavorful mushrooms, and the creamy tomato sauce brings it all together. This dish is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try.