Spaghetti with Zucchini and Roasted Red Peppers, Olive Oil, Wine, and Garlic Recipe

Ingredients

• 1 package gluten-free spaghetti pasta
• 2 red peppers, pith and seeds removed, thinly sliced
• 4 tablespoons olive oil, divided
• ½ teaspoon salt
• 2 zucchini, ends removed and cut into thin strips
• 2 cloves garlic, finely minced
• ½ cup sherry cooking wine
• ¼ cup vegetable stock
• ½ teaspoon Italian seasoning blend
• ½ teaspoon salt
• ½ teaspoon black pepper
• Grated Parmesan cheese, for garnish

1. Cook gluten-free spaghetti according to package instructions. Drain and set aside.
2. Preheat oven to 375 degrees. Line a baking sheet with foil and spray with nonstick spray. Evenly distribute the red pepper slices on the tray and drizzle with 2 tablespoons of olive oil and ½ teaspoon salt. Roast in the oven for 20 to 25 minutes until golden brown. Set aside.
3. In a large skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. Add zucchini slices and cook, stirring occasionally for 3 to 4 minutes, just until zucchini is soft. Add in the garlic and cook for 1 minute, just until fragrant.
4. Add in the sherry wine, vegetable stock, Italian seasoning blend, salt and pepper and cook, stirring frequently, until the mixture comes to a simmer.
5. Simmer for 3 to 4 minutes and then add the cooked pasta into the pan. Toss until the pasta is coated fully with the sauce. Garnish with Parmesan cheese before serving, if desired.