Protein+™ Spaghetti With Zucchini And Roasted Peppers

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours. Season the zucchini with salt and put it in a colander to drain for 1 hour. Squeeze dry and refrigerate.

Step 2

Broil the peppers on a sheet pan cut side down for 10 to 15 minutes, until the skins are blackened and blistery. Remove them to a bowl and cover for 15 minutes to steam. Peel off the skins and slice the peppers into strips. Set aside.

Step 3

For each serving, to order: Reheat 2/3 cup pasta in simmering water. Heat 2 tsp. olive oil in a skillet and add a sliver of garlic and 4 oz. zucchini. Cook for 2 to 3 minutes, until zucchini is tender. Add 1/3 roasted pepper; season with salt and pepper. Drain the pasta and add it to the pan. Toss and plate. Garnish with 2 Tbsp. Parmesan.