Stewed vegetable platter with pasta
6 servings
35 minutes
Stewed vegetable assortment with pasta is a classic Italian dish that combines tender vegetables and aromatic 'Angel hair' pasta. It hails from traditional Italian cuisine, where fresh ingredients and simplicity of preparation are paramount. The flavor of this dish is rich and multifaceted: the juiciness of zucchini, sweetness of red pepper, tenderness of broccoli, and depth of mushroom aroma blend beautifully with the spicy notes of basil and parsley. A light creaminess is created by grated Parmesan that completes the taste. This dish is perfect for both everyday dinners and festive tables. Due to its versatility, it can be served as a standalone dish or as an accompaniment to meat and fish delicacies. The simplicity of preparation and rich flavor make it an excellent choice for all Mediterranean cuisine lovers.
1
Bring water in the sauceboat to a boil and cook the pasta according to the package instructions.
- Capellini (angel hair pasta): 450 g
2
Heat oil in a pan over medium heat. Add onion to the pan and fry for about 10 minutes. Add the remaining vegetables and cook for about 7 minutes, stirring occasionally, until almost fully cooked. Add salt, pepper, basil, and parsley and mix well.
- Extra virgin olive oil: 3 tablespoons
- Onion: 35 g
- Courgette: 450 g
- Broccoli florets: 450 g
- Red chili pepper: 220 g
- Fresh mushrooms: 250 g
- Salt: 0.3 teaspoon
- Ground black pepper: to taste
- Basil leaves: 35 g
- Flat-leaf (Italian) parsley: 35 g
3
Mix the pasta with vegetables, sprinkle cheese on top, and serve at the table.
- Capellini (angel hair pasta): 450 g
- Grated Parmesan cheese: 40 g