Acini Di Pepe With Zucchini and Peppers
Tender acini di pepe pasta tossed with sauteed summer vegetables, white wine, and romano cheese. This light, vegetable-forward dish combines the delicate pearl-shaped pasta with caramelized aromatics, fresh herbs, and bright acidity. Perfect for weeknight dinners or casual gatherings. The key to this version is the wine deglazing step, which builds depth while keeping the dish fresh and clean.
Ingredients
- 1 ½ cup acini di pepe pastaorzo1:1pastagrain
similar cooking time
- kosher salt, to taste
- 3 tablespoon olive oil
- 1 small carrot, diced
- 1 medium onion, diced
- 2 clove garlic, minced
- ¾ cup red and yellow bell pepper, diced
- 1 medium zucchini, diced
- ¼ cup white wine
- 3 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- ¼ cup romano cheese, gratedparmesan1:1dairycheese
neutral replacement
- ground black pepper, to taste
Instructions
- 1
Bring a pot of water to boil, salt generously, add acini di pepe and cook according to package directions until al dente.
- 2
Drain pasta and toss with 1 tablespoon olive oil, set aside.
- 3
Heat remaining oil in a skillet over medium heat.
- 4
Add carrots and onion, cook until softened, about 8 minutes.
- 5
Add garlic, zucchini, and peppers, season with salt and pepper, saute for 5 minutes.
- 6
Pour in white wine and scrape up browned bits from the pan.
- 7
Add cooked pasta and stir until everything is well combined.
- 8
Remove from heat and stir in fresh parsley, oregano, and romano cheese.
- 9
Season with salt and pepper to taste and serve.
Tips
Don't skip tossing the drained pasta with oil - it prevents sticking and allows the pasta to absorb flavors from the vegetables.
Add the wine when the vegetables are caramelized to maximize flavor extraction from the pan fond.
Finish with fresh herbs off heat to preserve their bright, herbaceous quality.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore moisture.
Prepare vegetables and measure ingredients up to 1 day ahead. Cook pasta and vegetables separately, then combine just before serving to maintain texture.
Serve warm as a main course or at room temperature as a light lunch. Pairs well with a crisp white wine or light salad.
Common Mistakes
Overcook pasta to avoid mushy, clumped pasta that won't absorb flavors properly.
Don't skip the deglazing step to avoid losing caramelized pan flavors.
Add cheese off heat to avoid clumping or overcooking the herbs.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian or vegan?
The dish is already vegetarian. For vegan, replace romano cheese with nutritional yeast or omit entirely. Use olive oil, which is already plant-based.
What if I don't have white wine?
Substitute vegetable broth or chicken broth in equal amounts. You'll lose slight acidity but gain savory depth. Alternatively, use a squeeze of lemon juice for brightness.
Can I freeze this pasta dish?
Yes, freeze up to 2 months in an airtight container. Thaw overnight in the refrigerator and reheat gently in a skillet, adding water or broth to restore texture.