Pasta with Pepperoni and Vegetables

Ingredients

• 12 oz pasta
• 4 oz pepperoni
• 2 tbsp olive oil
• 3 cloves garlic
• 1 bell pepper
• 1 zucchini
• 1 cup cherry tomatoes
• 1 tsp salt

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain.

2. 2

   While the pasta cooks, slice the 4 oz pepperoni into thin strips. Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the pepperoni and cook until crispy, about 3-4 minutes. Remove with a slotted spoon and set aside.

3. 3

   In the same skillet, add the 3 minced garlic cloves, 1 sliced bell pepper, and 1 sliced zucchini. Cook over medium heat, stirring occasionally, until the vegetables are tender and lightly browned, about 6-8 minutes.

4. 4

   Add the 1 cup cherry tomatoes and 1 tsp salt. Cook until the tomatoes burst and release their juices, about 3-4 minutes. If the pan looks dry, add a splash of the reserved pasta water.

5. 5

   Add the cooked pasta and crispy pepperoni to the skillet. Toss everything together, adding a little pasta water as needed to create a light sauce that coats the pasta. Serve hot, with black pepper or red pepper flakes if desired.

6. 6

   Taste and adjust seasoning with more salt if needed. Divide among bowls and enjoy immediately.

Tools you’ll need

• Large pot
• Large skillet
• Colander
• Chef's knife
• Cutting board
• Measuring cups and spoons

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