Trofie with vegetables is a delicious and light vegetarian first course that is quick to prepare, very useful in case of unexpected guests or if you have little time to spend in the kitchen. It is a tasty and fragrant dish, thanks to the presence of turmeric that pairs well with the flavor of the vegetables chosen for this dish.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Trofie
- 1 small bell pepper
- 1 Zucchini
- 1 pinch turmeric
- to taste Golden onions
- 1 tbsp Extra virgin olive oil
- 1 tbsp Dry white wine
- to taste Fine salt
- to taste Pepper
Preparation
Wash the bell pepper, remove the seeds and white ribs, cut it into finger-width strips and then dice them very small.
Slice the zucchini and onion into thin rings. This way the vegetables will cook quickly.
Bring water to a boil for the trofie.
Meanwhile, in a non-stick pan, sauté the onion with some extra virgin olive oil. When it has wilted, add the zucchini rings and bell peppers. Sauté over high heat for a couple of minutes, deglaze with white wine and let the alcohol evaporate.
Then add salt, turmeric, a pinch of ground pepper and gently stir the vegetables. Cover the pan and cook for about ten minutes over low heat. Check occasionally that the sauce doesn’t reduce too much, in which case just add a few tablespoons of the pasta cooking water.
Drain the pasta al dente, add it to the vegetable sauce, stir and let it flavor for about a minute over low heat, adding a small cupful of pasta cooking water to blend. Serve our trofie with vegetables piping hot.
