For a richer flavor, use homemade tomato sauce. Feel free to add other summer vegetables such as yellow squash or bell peppers. If you like a bit more heat, add a pinch of red pepper flakes to the sauce.
Hot Wheels Pasta
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS27
A vibrant and playful pasta dish that captures the essence of summer. Colorful rotelle pasta is tossed with a medley of sweet and spicy peppers, tender zucchini, and a rich tomato sauce, creating a symphony of flavors and textures that will delight your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol2 mg
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Fiber6 g
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Protein10 g
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Saturated Fat1 g
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Sodium876 mg
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Sugar10 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Bring a large pot of salted water to a boil.
02
Step
3 mins
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.
03
Step
4 mins
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.
04
Step
0 mins
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.
05
Step
9 mins
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.
06
Step
5 mins
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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RECIPE REVIEWS
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Please Rate
Tatyana Hettinger
Jun 30, 2025The pasta water trick really made the sauce cling to the noodles perfectly.
Ethelyn Kassulke
Jun 19, 2025This recipe is so versatile! I used what I had on hand - yellow squash instead of zucchini, and it was still delicious.
Hester Hudson
Jun 14, 2025The anchovy adds such a great depth of flavor. Don't skip it!
Maudie Wehner
Jun 1, 2025Next time, I'm going to try adding some sun-dried tomatoes for extra flavor.
Cara Larson
May 7, 2025Easy to make and packed with flavor! A definite keeper.
Andy Trantow
Apr 2, 2025I added some grilled chicken to make it a complete meal. It was a huge hit!
Zelma Davis
Mar 13, 2025My kids loved this, even with the peppers! I just used a milder variety for them.
Louisa Keeling
Feb 26, 2025I didn't have Fresno peppers, so I used a pinch of red pepper flakes instead. Worked great!