Hot Wheels Pasta

admin 25/04/20 Recipes


4 servings

Prep Time


Cook Time



2 tablespoons: olive oil

1/2 cup: chopped green onions

1: anchovy fillet

3 cloves: garlic, minced

2: zucchini - alternating strips of peel removed lengthwise and zucchini sliced

: salt and ground black pepper to taste

2 cups: tomato sauce

3/4 cup: chicken stock

1 pinch: white sugar

1 cup: seeded and sliced jalapeno peppers

1 cup: seeded and sliced red Fresno chile peppers

1/2 cup: seeded and sliced yellow mini bell pepper

1/2 cup: seeded and sliced orange mini bell pepper

2 1/2 cups: rotelle pasta

2 tablespoons: chopped fresh flat-leaf parsley, divided

2 teaspoons: freshly grated Parmigiano-Reggiano cheese


Bring a large pot of salted water to a boil.

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.

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.

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.

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.

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.


Calories: 269 kcal

Carbohydrates: 42.4 g

Cholesterol: 2 mg

Fat: 8.7 g

Fiber: 5.7 g

Protein: 9.6 g

Sodium: 934 mg

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