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Somewhere Over The Rainbow Pasta

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. penne or other short cut pasta

  • 2 tbsp. butter

  • 4 garlic cloves, minced

  • 1/3 cup red pepper, chopped

  • 1/3 cup orange pepper, chopped

  • 1/3 cup yellow pepper, chopped

  • 1/3 cup green zuchini, chopped

  • 1/2 shallot, chopped

  • 1/2 tbsp. oregano

  • Salt & pepper to taste

  • 1/3 cup white wine

  • 3/4 cup heavy cream

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 4 oz. smoked mozzarella, shredded

  • 1 tsp. crushed red chili pepper

  • 1 tbsp. Italian parley, finely chopped


  1. Bring a large pot of water to a boil.

  2. Melt the butter in a large sauté pan over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

  3. Add the red, yellow and orange peppers along with the zucchini, shallot, oregano and salt & pepper to taste. Sauté for about 2 minutes until the vegetables are cooked.

  4. Add the wine wine to deglaze and let simmer for 1-2 minutes.

  5. Remove from heat and add the heavy cream along with the Parmigiano and smoked mozzarella. Stir until the cheese has fully melted into the mixture.

  6. When the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  7. Strain the pasta and add to the pan over low heat along with 1/4 cup pasta water. Stir to combine and add more pasta water as needed.

  8. Plate and top with crushed red chili pepper, parsley and more Parmigiano.


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