Hot Wheels Pasta

Hot Wheels Pasta

2
Chef John 15226

"Rotelle pasta, an assortment of colorful sweet and hot pepper rings, and slices of zucchini make the wheels in this easy summer pasta. There are all types of summer vegetables you can use, and if you have some leftover chicken you're trying to sneak into something, this would be perfect."

Ingredients 45 m {{adjustedServings}} servings 269 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  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.
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Footnotes

  • Cook's Notes:
  • To prepare peppers: Cut into thin slices; most of the pepper seeds will fall out. Push centers with seeds out of rings. Drain rings in cold water and most of the remaining seeds will wash away and sink to the bottom.
  • To prepare zucchini: Use the channel knife on the side of a zester (a small metal piece sticking out of the flat portion of the zester) to cut strips of peel from the zucchini, leaving stripes of peeled and unpeeled zucchini. Slice into wheels.
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Reviews 2

  1. 7 Ratings

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Keeli
2/10/2015

We found this to be an enjoyable low calorie meal, but I thought the sweet and spicy flavors would be more bold. Tasted most strongly of canned tomato sauce, but the zucchini, peppers, and pasta were a nice array of textures. Not something I would make again without a lot of changes, but I really liked the concept.

Dimple
7/13/2014

I am vegetarian so I substituted the fish with a mock spicy sausage- green onion for yellow onion- also had to sub the yellow and orange peppers for a green bell pepper!! Everything else was the same! Just used what I had at home!! Just the right amount of spice and sweetness!! Thank you for the recipe- my neighbor gave me a bag of fresnos and I had no idea what to do with them-- now I have a better understanding!:)