We got back to the camp site late, hungry and pretty tired after a long hiking trip. I didn't envision much for dinner that evening, until I started putting things together and this delicious pasta dish was created. Everyone loved it, so it is a keeper for this family!
Other camping dishes can be found over at the Camp Food post!
Skillet Pasta with Zucchini, Red Peppers and Sun Dried Tomato Pesto
1lb/500 grams penne pasta
3 Tablespoons of sun dried tomato pesto
1/2 Cup/50 grams of fresh grated parmesan cheese
1 Red pepper
2 Garlic cloves, crushed
Small bunch of fresh chopped parsley
2 Tablespoons of olive oil
In a large skillet, add olive oil and garlic. Brown for a minute and add peppers and zucchini. Cook over a medium heat for around 20 minutes. You want the vegetables to be soft and a charred appearance. Turn off and set aside.
Cook pasta according to package, drain & rinse.
Return skillet to medium heat, add pasta, parmesan (reserving a small amount for the top), extra tablespoon of olive oil, sun dried tomato pesto & parsley (reserving a small amount for the top). Stir well and top with extra parmesan & parsley. This was so good and I am already looking forward to making it again!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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