Pasta with Pepperoni and Vegetables

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain.

Step 2

While the pasta cooks, slice the 4 oz pepperoni into thin strips. Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the pepperoni and cook until crispy, about 3-4 minutes. Remove with a slotted spoon and set aside.

Step 3

In the same skillet, add the 3 minced garlic cloves, 1 sliced bell pepper, and 1 sliced zucchini. Cook over medium heat, stirring occasionally, until the vegetables are tender and lightly browned, about 6-8 minutes.

Step 4

Add the 1 cup cherry tomatoes and 1 tsp salt. Cook until the tomatoes burst and release their juices, about 3-4 minutes. If the pan looks dry, add a splash of the reserved pasta water.

Step 5

Add the cooked pasta and crispy pepperoni to the skillet. Toss everything together, adding a little pasta water as needed to create a light sauce that coats the pasta. Serve hot, with black pepper or red pepper flakes if desired.

Step 6

Taste and adjust seasoning with more salt if needed. Divide among bowls and enjoy immediately.