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Tagliatelle with zucchini and bell pepper

Tagliatelle with zucchini and bell pepper

sitting here I learned to make all kinds of pasta ... pasta being for Italians like lunch soup for us ... and they make pasta with absolutely anything ....

  • 200 gr noodle pasta
  • 2 zucchini
  • 1 red pepper
  • 100 gr black olives
  • 1 onion
  • 1 clove garlic
  • 2 tablespoons oil
  • salt pepper

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Tagliatelle with pumpkin and bell pepper:

the pasta is boiled according to the instructions on the package.

put 2 tablespoons oil in a pan.

when it has warmed up, put the cleaned garlic clove.

when it has taken on color, we take it out of the pan.

add finely chopped onion and let it harden.

when it has caught the golden color, add the zucchini cut in half lengthwise and then the rounds, the pepper cut into cubes.

let it harden.

add salt and pepper. Add the olives and leave for another 5 minutes.

add the pasta and mix everything very well.

Pumpkin and vegetable sauce for the winter

This sauce is similar to the red sauce for meatballs and meats (click HERE for the recipe), in addition you add grated zucchini, a little garlic and finely chopped peppers. It will fit you very well in the Christmas fast if you boil it with water instead of a soup. It is used in winter with meatballs, boiled or fried meats or the addition of two tablespoons to other dishes with sauce that you will prepare. You can boil the mixture only in water, but even more delicious is with the soup resulting from meat or vegetables that you have portioned in the freezer. I have such soup resulting from Rasol (click HERE for the recipe) or, for example, from beef salad (click HERE for the recipe)
The next day, after infusing the flavors and resting, it tastes pumpkin zacusca (click here for the pumpkin zacusca recipe), this is also because a part is mixed in a blender. This step also contributes.

Preparation time 20 minutes

Cooking time 35 minutes

& # 8211 2 medium onions
& # 8211 1 carrot
& # 8211 1 parsley root
& # 8211 6-8 fresh tomatoes or 1 tablespoon topped with tomato paste
& # 8211 1 large zucchini
& # 8211 1 bell pepper
& # 8211 1 hot pepper or 1 teaspoon grated paprika
& # 8211 2 cloves of garlic
& # 8211 salt, 1 bay leaf
& # 8211 two tablespoons oil
& # 8211 2 cups meat soup (or vegetables) or water

PREPARATION Pumpkin and vegetable sauce for the winter
1. Heat the water to a boil, turn off the heat, wash the tomatoes, grow them on top of the cross and scald them for 1 minute in hot water. You will easily peel them. Put them in a bowl after removing the hard middle. If you use tomato paste, skip this step.
2. Onions, chopped garlic, carrots and parsley, peeled washed and chopped and diced carrots (or grated carrots). In 2 tablespoons of moderately hot oil, cook them in a heavy pan together with the paprika and pepper. Make the tomatoes juice in a blender (robot or grater) and add them to the pan together with 1 bay leaf and bell pepper + hot pepper (optional) finely chopped. If you do not have fresh tomatoes, dissolve 1 tablespoon of tomato paste with 2 cups of soup or water, directly in the pan.
3. Boil the sauce with soup or water for about 15 minutes over medium heat. The sauce is blended in a blender. They used to pass it through a sieve to crush the vegetables, but it's too much work.
4. Put the sauce back in the pan with high edges and add the zucchini (if it is big cleaned from the middle with seeds & # 8211 with a spoon) grated on a grater and add salt. If you want the sauce even more spicy, add paprika and pepper in bearable quantities, according to taste. Boil for another 20 minutes or more, it should not be watery. If you cook with garden tomatoes, of course it will take longer for the sauce to drop than when you boil it with tomato paste.
5. Meanwhile, sterilize the 400 gram jars on the oven rack, lying down, empty and without a lid, at 180 degrees for 20-30 minutes. Burn the lids in hot water for 1 minute and dry them well. You can put them a little in the oven with the flame extinguished, while it is hot.
Put the sauce in jars, cover, turn upside down for 10 minutes and then put under a blanket until the next day when they cool. It is stored in cool and dry places, the ideal temperature is 5 degrees Celsius.
Liv (e) it!

Canned zucchini with carrot, onion and bell pepper & # 8211 a light recipe without sterilization

The combination of pumpkin, carrots, onions and peppers is very interesting. I recommend you try the pumpkin recipe with canned vegetables. It is very simple and does not require sterilization.


  • 3 kg of zucchini, 5 large carrots
  • 3 kg bell peppers, 3 kg tomatoes
  • 2 onions, 200 ml of sunflower oil
  • 6 black peppercorns, 6 allspice berries
  • 4 tablespoons sugar, 2 tablespoons salt, 1.5 tablespoons vinegar

Method of preparation:

Wash the tomatoes and cut them into smaller pieces. We then put them in a large bowl.

Peel an onion and cut it into rings, then fry it in a pan with a little sunflower oil.

Peel a squash, grate it and cut it into small pieces. Cook the zucchini in a saucepan with a little water. It takes about 15 minutes.

Put a deep frying pan on the stove. Add sunflower oil. We peel the carrots and put them on a coarse grater. We put them in the pan. Cook the carrot over low heat for about 20 minutes. Then transfer the carrot to a bowl.

Wash the bell peppers, remove the seeds and cut them into rings. We boil them in a pot of water until they soften.

Put the tomatoes, onions, zucchini, carrots and bell peppers in a bowl. Boil the vegetables for about 40 minutes. 10 minutes before the end, add the vinegar, black peppercorns, allspice, sugar and salt. Mix well.

Put the vegetable mixture in clean jars. Thread the lids tightly and wrap the jars in a thick blanket or towel to cool slowly. After they cool completely, we store them in a dark and cold place, preferably in the cellar or in the pantry.

Pumpkin and bell pepper salad for winter & # 8211 is easy to prepare and incredibly tasty

Today I suggest you prepare a salad of pumpkin and bell pepper for the winter. Below you will find an easy and delicious recipe. From the given ingredients you should get about 4 jars of 500 ml.


  • 1.5 kg of zucchini, 500 gr of bell pepper
  • 1 hot pepper, a cap and a half of garlic
  • 3 tablespoons tomato paste, 100 ml of sunflower oil
  • 75 ml of 9% vinegar, 1 tablespoon salt
  • 125 gr sugar

How to prepare pumpkin and bell pepper salad?

For starters, wash the zucchini and peppers. Peel a squash, grate it and squeeze the juice. Remove the peppercorns. We give both types of peppers, together with the peeled garlic, through a meat grinder or a blender.

Add tomato paste, sunflower oil, sugar and salt. Mix well.

Cut the zucchini into long strips. Pour the previous mixture over the pumpkin. We put everything on medium heat. Cook the pumpkin salad for 15 minutes. We take it off the fire and set it aside for 1 hour.

Then add vinegar, and cook the salad for a few more minutes. Distribute hot salad in sterilized jars. Thread the lids well and cover the jars with a thick blanket or towel. Let them cool slowly.

After they have cooled completely, we store them in a dark and cool place, preferably in the basement or pantry. This salad can be eaten with lots of delicious food.

You must try it. If you are happy with the result, share the recipe with your friends. They will definitely want to prepare this pumpkin and bell pepper salad. Have fun with your loved ones and increase your cooking!

Pumpkin with tomatoes: a hearty meal or a delicious garnish

The zucchini will be left in the oven until the tomatoes turn a reddish color. Make sure that the fire is medium, so that the upset layer does not form too quickly, and the fire does not penetrate inside. Portia de pumpkin with tomatoes to serve hot, but only after you pour a little yogurt on top. It is an incomparable taste.

It is your choice if you want to enjoy the portion of pumpkin with tomatoes simple or with a delicious steak. What is true, depends on what is most important to you: the delight of a royal meal or the pride of an enviable figure?

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1. Preheat the oven to 200C. Cut the peppers in half and clean them of seeds, then sprinkle with a little olive oil, season and bake in a pan for 15 minutes.

2. Meanwhile, heat a little olive oil in a large pan over medium heat. Add the zucchini, cubes and cook for 5 minutes, until slightly softened.

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You have to see it too.

Tomato, pumpkin and pepper sauce & # 8211 gives a good taste and a pleasant aroma to cooked dishes

Tomato, pumpkin and pepper sauce has a wonderful taste and gives a pleasant aroma to dishes cooked in winter. It is enough to try this delicious sauce once, to want to consume it indefinitely.

Ingredients for tomato, pumpkin and pepper sauce:

  • 1 kg of zucchini, 1 kg of bell pepper
  • 2 kg tomatoes, 100 gr sugar
  • Salt (to taste), 300 gr parsley
  • 220-330 ml of sunflower oil

How to prepare tomato, pumpkin and pepper sauce?

Wash zucchini, peppers, tomatoes and parsley. Then wipe them with a kitchen towel to remove excess water.

Remove the seeds from the peppers and squash. Cut all the vegetables in half, then pass them through a meat grinder or blender. Finely chop the parsley.

Put the chopped vegetables and parsley in a pot. Add sugar, salt and sunflower oil. Stir and put the pot on the stove, over high heat. After the vegetable mixture starts to boil, reduce the heat.

Stir occasionally and leave the pot on the fire until the volume of the sauce is reduced by about a third. Immediately pour the sauce into sterilized jars. Thread the caps tightly.

Wrap the jars in a blanket or thick towel and let them cool slowly. The next day, after they have cooled completely, you can store them in a dark and cold place, preferably in the basement or pantry.

Using this simple recipe you will be able to prepare a delicious sauce of tomatoes, pumpkin and pepper for the winter that will give a pleasant taste and aroma to the food. Good appetite and increase cooking!

How to choose pumpkin for winter dishes

Winter spins in Korean should choose strong, young fruit. Usually, recipes for canned pumpkin do not include peeled vegetables for cleaning - cut them into pieces, rings or cubes. Selecting the right, high-quality fruit is a daunting task. To preserve for pumpkins turned out delicious, you should pay attention to some details when buying vegetables:

  • I prefer small fruits, up to 15 cm, weighing about 200 grams. The small size suggests youth fruit juice, so their flavor is more delicate. Even if the vegetable is a little immature - it does not affect the taste of the piece.
  • Zucchini should be elastic, firm, and smooth, firm crust. It is better to choose a fruit without scratches or other damage, as they reduce the storage time of the injection.
  • Coloring vegetables should be light, with green or yellow spots or stripes.

Pumpkin and pepper salad for the winter - a simple recipe, which I highly recommend to all housewives

Pumpkin and pepper salad is the first to be eaten in winter. No matter how many jars I make, it ends immediately. My husband and children would eat this salad with all kinds of dishes. Try the recipe below too!

• 2 zucchini, 280 gr carrots
• 350 gr onion, 600 gr bell pepper
• 2 kg of tomatoes, 150 ml of sunflower oil
• 200 gr sugar, 2 tablespoons salt, 5 cloves garlic
• 100 ml of vinegar, 10-15 black peppercorns

Rinse the pumpkins and cut off their heads. We then cut them into small cubes. We wash the bell peppers well and clean them of seeds. We cut them into cubes, just like pumpkins. Then peel the carrots and grate them.

Peel the onion and put it together with the tomatoes through a meat grinder or a blender. Those who want the salad to be more spicy can add chopped hot peppers.

Transfer the prepared vegetables, except for the zucchini, to a deep saucepan.

Add to the pan, sunflower oil, sugar, salt, black peppercorns and chopped garlic.
Let the mixture simmer, then add the zucchini. Cook the vegetables for 40-50 minutes, stirring constantly. We make sure the salad doesn't burn.

At the end, pour the vinegar into the pan and mix. Turn off the heat and immediately pour the salad into sterilized jars. We screwed on the lids of the jars. We turn the jars upside down, wrap them in a thick blanket and let them cool.

After they have cooled completely, we store them in a dark and cool place, preferably in the cellar or pantry. I enjoy cooking!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.