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
Bring a large pot of water to a boil.
Melt the butter in a large sauté pan over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
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.
Add the wine wine to deglaze and let simmer for 1-2 minutes.
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.
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.
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.
Plate and top with crushed red chili pepper, parsley and more Parmigiano.