Barilla® ProteinPLUS® Spaghetti with Zucchini

and Roasted Red Bell Peppers

Barilla ProteinPLUS® Spaghetti Pasta

Made with

ProteinPLUS® Spaghetti | Barilla

  • Prep
  • Cook
  • Skill

  • 385
  • 13g
    Total Fat
  • 54g
    Total Carbohydrate
  • 13g
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Ingredients for 7 people
  • 1 box Barilla® ProteinPLUS® Spaghetti
  • 1 ½ pounds zucchini, sliced thin lengthwise
  • 2 red bell peppers, seeded halved
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, halved
  • salt and white pepper to taste
  • ¾ cup Parmigiano-Reggiano cheese, grated


  • Season zucchini with salt and place in large colander to drain for 1 hour
  • Pre-heat broiler
  • Place peppers on baking sheet cut side down
  • Broil peppers for 10-15 minutes until skin is blackened and blistery
  • Place peppers in tightly closed paper bag for 15 minutes
  • Remove skins and slice into thin strips
  • Set aside
  • Bring a large pot of water to a boil
  • Heat olive oil in a large skillet
  • Add garlic and zucchini
  • Cook for 2-3 minutes until zucchini is tender
  • Add peppers, season with salt and pepper
  • Set aside
  • Discard garlic clove
  • Cook pasta according to package directions
  • Drain
  • Add hot pasta to skillet, mix well
  • Transfer to a serving platter or bowl
  • Garnish with cheese
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