Hot Wheels Pasta

May 10, 2023May 10, 20230 1
Hot Wheels Pasta recipe for a spicy and flavorful meal
in Pasta

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
1/2 cup chopped green onions
1 anchovy fillet
3 cloves garlic , minced
2 zucchini - alternating strips of peel removed lengthwise and zucchini sliced
salt and ground black pepper to taste
2 cups tomato sauce
3/4 cup chicken stock
1 pinch white sugar ( optional )
1 cup seeded and sliced jalapeno peppers
1 cup seeded and sliced red Fresno chile peppers
1/2 cup seeded and sliced yellow mini bell pepper
1/2 cup seeded and sliced orange mini bell pepper
2 1/2 cups rotelle pasta
2 tablespoons chopped fresh flat-leaf parsley , divided
2 teaspoons freshly grated Parmigiano-Reggiano cheese

Nutrision Information

Servings Per Recipe
4
Calories
454
Sugar
10g
Fat
14g
Hot Wheels Pasta is a spicy and flavorful dish that is perfect for those who enjoy a little heat in their meals. The combination of zucchini, bell peppers, and spicy jalapeno and Fresno chile peppers, make it a colorful and vibrant dish that is sure to impress. Served with rotelle pasta, and a tomato-based sauce, this dish is easy to make and perfect for a weeknight dinner. If you have a lower tolerance for spice, you can adjust the amount of jalapenos and Fresno chile peppers to your liking. Overall, Hot Wheels Pasta is a delicious and spicy dish that is perfect for those who enjoy a little kick in their meals.

Instructions

1.In a large pot of salted boiling water, cook the rotelle pasta until al dente, according to package instructions.
2.In a large skillet over medium heat, add 2 tablespoons of olive oil, green onions, anchovy fillet, minced garlic, and sliced zucchini, and cook for 5-7 minutes, or until the zucchini is tender.
3.Season with salt and ground black pepper to taste.
4.Add the tomato sauce, chicken stock, and a pinch of white sugar (if desired), and bring to a simmer.
5.Add the jalapeno peppers, red Fresno chile peppers, yellow mini bell pepper, and orange mini bell pepper to the skillet, and cook for another 5-7 minutes, or until the vegetables are tender.
6.Drain the cooked pasta and add it to the skillet, tossing to coat the pasta evenly with the sauce.
7.Stir in 1 tablespoon of chopped parsley and the freshly grated Parmigiano-Reggiano cheese.
8.Serve with the remaining tablespoon of chopped parsley sprinkled on top.

PROS

This pasta dish is packed with flavor and spice, making it a satisfying and delicious meal.

The combination of vegetables makes it a healthy option for those looking to incorporate more vegetables into their diet.

CONS

The dish may be too spicy for some individuals who are not accustomed to spicy foods.

It may also be too rich for individuals who are watching their calorie and fat intake due to the addition of cheese and olive oil.

HEALTH & BENEFITS

This dish is rich in vegetables, which provide essential vitamins and minerals, including vitamins A and C, folate, and potassium.
The spicy peppers may also provide a boost in metabolism and have been linked to aiding in pain relief.

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