Pasta with vegetables: a simple dish, but with endless possibilities. Pasta with vegetables is a classic Italian dish, but it’s also versatile and creative. It can be prepared in many different ways, using seasonal vegetables and ingredients of your choice. It’s simple to prepare, but also a complete and nutritious dish. Vegetables are an important source of vitamins, minerals, and fiber. Pasta, on the other hand, is an excellent source of complex carbohydrates, providing long-lasting energy. To prepare a tasty and nutritious pasta with vegetables, choosing fresh and seasonal vegetables is key. Also, it’s important to cook the vegetables evenly, so they retain their flavor and texture.
Here’s a basic recipe for pasta with vegetables:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 320 g pasta
- 2 zucchini
- 1 eggplant
- 1 red bell pepper
- 1 onion
- 2 cloves garlic
- 4 tablespoons extra virgin olive oil
- some spices (To taste)
Tools
- 1 Pan Moneta
- 1 Pot Aeternum
- 1 Immersion Blender Braun
Steps
To make pasta with vegetables, the vegetables can be cut into cubes, slices, strips, or thin slices, depending on your personal taste. If you prefer crunchy pasta with vegetables, cut them into cubes or strips. For the recipe, I used one eggplant, one zucchini, one red bell pepper, and one onion, but if you like, you can also add tomatoes, mushrooms, carrots, celery, or other vegetables of your choice.
Then, for a light and more digestible cooking, we will not use any fat for cooking the vegetables, but instead, we will soften them in a fake sauté with half a glass of white wine or half a glass of water and a teaspoon of vinegar.
Afterward, cook the vegetables together with the white wine for a few minutes, to soften them a bit inside. As soon as the alcohol has evaporated, if you like, add halved cherry tomatoes to make the recipe more complete and even tastier.
Now, if you wish, you can add some pre-blanched mushrooms. I chose the cardoncello mushroom for its particular crunchiness. Mix everything and add the spices you prefer. Cook for about half an hour over high heat, stirring occasionally to maintain the crunchiness of the vegetables. If the sauce dries out too much, you can add vegetable broth or pasta cooking water.
To conclude, when the vegetables are cooked, take a couple of ladles of sauce and blend them. Add the mixture to the pasta in the pan and mix well. This way, you’ll get a creamier and tastier result that will make your mouth water bite after bite.
Finally, cook the pasta very al dente, to your taste. Drain it and add it to the sauce with the vegetables. Toss it to mix all the ingredients well. Finally, with the heat off, add a drizzle of raw extra virgin olive oil, to keep the pasta light.
Pasta with vegetables is ready to be enjoyed hot or cold, as a pasta salad. I served it as is, without adding anything else, but if you want, you can add freshly grated smoked ricotta. It’s an extra touch of flavor that makes it even tastier.
Storage
Pasta with vegetables can be stored in the refrigerator for up to 2 days in an airtight container. To reheat it, simply put it in a pan with a drizzle of extra virgin olive oil and sauté for a few minutes, or reheat in the microwave.
Pasta with vegetables can be stored in the refrigerator for up to 2 days in an airtight container. To reheat it, simply put it in a pan with a drizzle of extra virgin olive oil and sauté for a few minutes, or reheat in the microwave.
Tips
You can use the vegetables you prefer, depending on the season or your taste. If you want a more intense flavor, you can add a pinch of chili pepper. For an extra touch of flavor, you can add a tablespoon of freshly grated smoked ricotta.
You can use the vegetables you prefer, depending on the season or your taste. If you want a more intense flavor, you can add a pinch of chili pepper. For an extra touch of flavor, you can add a tablespoon of freshly grated smoked ricotta.
Wine Pairing
The pairing between wine and pasta with vegetables depends on several factors, including the vegetables used, the type of sauce, and the cooking technique. In general, it is recommended to pair fresh and light wines that do not overpower the taste of the vegetables. If the sauce is tomato-based, you can opt for a light red wine, such as a rosé or a white aromatic wine, like Vermentino or Sauvignon Blanc. If the sauce is based on delicate vegetables, like zucchini or eggplants, you can opt for a fresh white wine, like Pinot Grigio or Gavi.
Here are some specific suggestions for pairing wine with pasta with vegetables:
Delicate vegetables like zucchini, eggplants, carrots, and bell peppers pair well with fresh and aromatic white wines, such as Vermentino, Sauvignon Blanc, or Pinot Grigio. More intense vegetables like tomatoes, mushrooms, and spicy peppers pair well with light and fresh red wines, like Pinot Noir, Chianti, or Bardolino. Grilled vegetables pair well with red wines with fruity notes, such as Sangiovese or Barbera.
As an alternative to wine, you can also pair pasta with vegetables with a fresh and light beer, like a Pilsner or a Helles. If you desire a more original pairing, you can opt for a non-alcoholic beverage, like lemonade or a soda in case of children.
