Tortiglioni Skillet with Dill Vegetables

I’m happy to help you with the recipe for the tortiglioni skillet with dill vegetables, a perfect choice for a light but flavorful meal. Here is the recipe:

Ingredients

• 320 g tortiglioni
• 2 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small white onion
• 2 garlic cloves
• 2 tablespoons chopped fresh dill
• 4 tablespoons extra virgin olive oil
• Salt and pepper to taste
• grated parmesan (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the tortiglioni al dente according to the package instructions.
2. Meanwhile, wash the vegetables. Slice the zucchini into rounds, the peppers into strips, and the onion into thin slices.
3. In a large skillet, heat the extra virgin olive oil and add the chopped garlic. Let it turn golden for a few minutes.
4. Add the onion to the skillet and sauté until it becomes translucent.
5. Add the peppers and zucchini, season with salt and pepper to taste, and cook over medium-high heat for about 5-8 minutes, or until the vegetables are tender but still crisp.
6. When the pasta is cooked, drain it and add the tortiglioni to the skillet with the vegetables.
7. Sprinkle everything with the chopped fresh dill and gently stir to combine the flavors.
8. Serve hot with a sprinkle of grated parmesan, if desired.

Fun Fact

Dill is an aromatic herb that pairs wonderfully with vegetables and especially with fish dishes for its fresh, slightly anise-like flavor. In Italian cuisine it is not among the most commonly used herbs, but it is gaining popularity for its versatility and unmistakable fragrance. It is interesting to note that dill is widely used in cooking in Northern European countries, such as Sweden and Finland, where it is often found in salmon-based dishes.