Italian-Style Vegetables with Pasta

A weeknight pasta sauce that earns its keep on flavor, not fat. This Italian-style vegetable sauce skips the oil entirely and uses a splash of stock to coax sweetness out of three bell peppers, zucchini, and chopped tomatoes as they slowly steam down into a glossy, jammy ragout.

The trio of red, yellow, and green peppers isn’t just for looks. Each color brings a different sweetness profile: red is the sweetest, yellow is fruity and mild, green is grassy and slightly bitter. Together they build complexity you don’t get from a single pepper. Garlic and a generous hit of black pepper carry the savory side. Keep the simmer low and covered so the vegetables sweat in their own juices instead of frying.

Serve over any short or long pasta you like. Penne and rigatoni catch the chunky sauce well, but linguine works too if you cut the vegetables a touch finer.

Pro Tips

• Cut the peppers and zucchini to roughly the same size so they cook at the same rate.
• Resist the urge to lift the lid early. The trapped steam is what softens everything without added fat.
• Save a ladle of pasta water before draining. A splash loosens the sauce and helps it cling to the noodles.
• Finish with a torn handful of fresh basil and a drizzle of good olive oil at the table for brightness.

Variations

• Add a tin of cannellini beans during the last 5 minutes for a heartier, protein-packed version.
• Stir in a tablespoon of capers or chopped olives for a salty kick.
• Toss with whole-wheat penne and shaved Parmesan to push the meal toward more substantial dinner territory.