To begin, you will need a few basic ingredients, including pasta, zucchini, chili pepper, tarragon, olive oil, and garlic. Start by heating a large pot of salted water to boiling, and then cooking the spaghettoni according to package instructions until al dente.
While the pasta is cooking, prepare the vegetables and herbs. Rinse the zucchini and cut it into thin, bite-sized pieces. Remove the stem and seeds from the chili pepper, and finely chop it into small pieces. Strip the leaves from the tarragon sprig and roughly chop them into fine pieces. Peel and finely chop the garlic cloves.
In a large skillet, heat the olive oil over medium-high heat. Add the chopped garlic and cook for 1-2 minutes until fragrant, being careful not to burn it. Add the zucchini and chili pepper to the skillet and stir to combine. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
Once the spaghettoni is cooked, drain it in a colander and add it to the skillet with the zucchini mixture. Toss to combine, adding a splash of pasta water if needed to loosen the sauce. Add the chopped tarragon and toss again to combine.
Serve the spaghettoni with zucchini, chili pepper, and tarragon immediately, garnished with additional tarragon leaves if desired. This dish is versatile and can be adjusted to suit your personal taste preferences – for example, you could add more chili pepper for a spicier flavor, or substitute basil or parsley for the tarragon. You could also add a splash of lemon juice or white wine to the skillet for added flavor.
Overall, spaghettoni with zucchini, chili pepper, and tarragon is a simple and delicious dish that highlights the natural flavors of fresh vegetables and herbs. It is perfect for a quick weeknight dinner or a special occasion meal, and can be customized to suit your taste preferences. Give this recipe a try next time you’re looking for a tasty and satisfying pasta dish!