I tried this pasta when I was in Israel--it's perfect for summer! It's really light but filling and super easy to make. If you really like or dislike lemon juice, you can edit the ratio of lemon juice to olive oil to suit your taste.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

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  • Pour olive oil and lemon juice in a skillet over medium heat; stir until combined, 1 to 2 minutes. Add red bell peppers and za'atar. Cook, stirring occasionally, for 5 minutes.

  • Drain ziti and return to the pot. Pour pepper mixture over pasta. Mix until peppers are dispersed evenly throughout.

Cook's Notes:

Za'atar is a Middle Eastern spice mix. It's also known as hyssop with sesame seeds.

Penne pasta also works.

Nutrition Facts

706 calories; protein 16.2g; carbohydrates 94.6g; fat 29.2g; sodium 13.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/23/2018
I used sliced black olives instead of red peppers. So much better! Read More
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