Pasta with vegetables
1 serving
180 minutes
Pasta with vegetables is a true embodiment of Italian gastronomic elegance and simplicity. This recipe originated in the heart of the Mediterranean, where fresh vegetables and aromatic herbs create a perfect blend of flavors. A light vegetable broth adds depth, while the combination of carrots, zucchini, pumpkin, and sweet pepper gives the pasta a rich, slightly sweet hue. Cherry tomatoes sautéed in olive oil reveal their juiciness, and spinach adds freshness. Al dente pasta combined with vegetables absorbs the aromas and becomes tender yet firm. This dish is not only nutritious and light but also versatile: it is perfect for a light dinner or a festive table, delighting with its rich flavor and vibrant colors of Mediterranean cuisine.
1
Preparing vegetable broth: take 10 g of onion, 10 g of carrot, 10 g of celery stalk, a piece of bay leaf, a sprig of parsley, a small piece of ginger about 2 g, 10 g of leek, 5 g of white wine - take a little of everything, as we need only half a glass of broth for 1 serving of the dish, pour in 150 ml of water and boil until a third of the water evaporates, we need 100 ml of broth. No need to salt the broth. Strain at the end.
- Onion: 40 g
- Carrot: 40 g
- Celery stalk: 10 g
- Bay leaf: 0.3 piece
- Parsley: 1 stem
- Ginger root: 2 g
- Leek: 10 stems
- Dry white wine: 5 ml
2
Peel the remaining carrot (30 g), zucchini, and pumpkin, and cut them into strips; also cut the pepper into strips and halve the tomatoes.
- Carrot: 40 g
- Zucchini: 30 g
- Pumpkin: 30 g
- Sweet pepper: 60 g
- Cherry tomatoes: 5 piece
3
Fry them in olive oil with tomatoes for about 3 minutes.
4
Pour in the broth and let it evaporate.
5
Boil the pasta for one minute less than the time indicated on the package.
6
Add pasta to the vegetable mixture and cook for another 10 minutes on low heat. Season with pepper to taste.
- Ground black pepper: to taste