Pasta with kapia peppers, zucchini and tomato
Pasta with kapia peppers, zucchini and tomato – a delicious recipe
8,81 oz of hard wheat pasta
3 kapia peppers
3,52 oz of zucchini
fresh or dried basil leaves
This is a delicious and nourishing dish. It combines perfectly the pasta with the kapia peppers, zucchini and tomato sauce.
Cook the pasta and when they are done leave them aside in cold water to keep their consistency.
Separately; cook in a spoonful of olive oil, the chopped kapia and the tomato sauce. Add a cup of water and let it boil at a small fire. Put the garlic sliced and salt. Add the herbs at the end.
As a recommendation serve them with salad sprinkled with green lemon and olive oil. It’s a delicacy. It is a healthy; simple; fast vegan food.
Diets with kapia peppers; bell peppers and sweetened pepper are remedies for heart disease; rheumatism; cold; diabetes and extra pounds.
They may be red; green or yellow; sweet or spicy; all varieties are tasty. Fatty pepper and his brothers; capers and chilli are some of the healthiest vegetables we have in September.
The pepper analysis bulletin reveals an exceptional natural composition; from vitamins; antioxidants and minerals; which are extremely beneficial to the body.