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Garden Cacciatore Pasta with Zucchini Escabeche & Mint
2 or 4 Serving Dinner

Garden Cacciatore Pasta

with Zucchini Escabeche & Mint

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
320
FAT
5g
CARBOHYDRATES
56g
PROTEIN
21g

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INGREDIENTS

  1. 8 oz roasted red peppers
  2. 3 garlic cloves
  3. ¼ oz fresh mint
  4. 1 Roma tomato
  5. 1 zucchini
  6. 4 oz cremini mushrooms
  7. 1 oz red wine vinegar
  8. 1½ cups Banza® pasta
  9. 1 tsp crushed Aleppo pepper
  10. 2 ½ tbsp (5 tbsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
320
FAT
5g
CARBOHYDRATES
56g
PROTEIN
21g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the vegetables

Bring a large pot of salted water to a boil. Drain the roasted red peppers and chop. Thinly slice the garlic. Pick mint leaves from the stems and tear leaves into pieces. Dice the tomato(es). Trim zucchini(s), cut into thin rounds, and cut rounds into matchsticks. Quarter the cremini mushrooms. Add zucchini matchsticks and 1 tsp (2 tsp) salt to a colander and toss. Let zucchini sit for 10 minutes while the salt draws out moisture. Transfer zucchini to a kitchen towel and blot dry. TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

2
Make the zucchini escabeche

Add 1 tbsp (2 tbsp) olive oil to a large nonstick skillet. Add zucchini and cook until it just starts to brown, 3 to 4 minutes. Add cooked zucchini, just half of the torn mint, red wine vinegar, and a pinch of salt and pepper to a medium bowl, stir, and set aside.

3
Cook the cremini mushrooms

Wipe the large nonstick skillet clean and return it to medium-high heat. Add ½ tbsp (1 tbsp) olive oil and the quartered mushrooms. Cook, tossing occasionally, until the mushrooms are browned.

4
Cook the rest of the vegetables

Add roasted peppers, sliced garlic, diced tomato, a pinch of salt and pepper, and 1 tbsp (2 tbsp) olive oil to the pan with the mushrooms. Cook the cacciatore sauce, stirring often, until the roasted peppers and tomato are soft and jammy, 10 to 12 minutes.

5
Cook the pasta

Measure 1½ cups (3 cups) rotini pasta, add to the large pot of boiling water, and stir. Cook until al dente, 4 to 6 minutes. Drain the pasta, reserving ½ cup (1 cup) pasta water. Add the cooked pasta and pasta water back to the large pot, and add the cacciatore sauce. Continuously stir over medium heat until pasta water is absorbed, 1 to 3 minutes. TIP: Save the remaining pasta for your own use.

6
Serve

Divide garden cacciatore pasta between bowls and top with zucchini escabeche. Garnish with the remaining torn mint and as much Aleppo pepper as you like. Dig in!

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