Creamy Vegetable Pasta is a fabulous and easy summer first course! It is pasta dressed with a mix of vegetables sautéed with onion and olive oil, all blended and topped with plenty of feta cheese. If you don’t like it, you can easily omit it or replace it with another cheese. I suggest you try the pepper cream pasta and the zucchini and salmon gnocchi and also the feta and cherry tomato pasta, three delicious, succulent, and seasonal first courses.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 bell pepper
- 1 zucchini
- 1 onion
- 2 tablespoons extra virgin olive oil
- 2.1 oz feta cheese
- 9.9 oz pasta
Steps
Cut the vegetables into pieces, then sauté them in a pan with the thinly sliced onion and a drizzle of extra virgin olive oil.
Season with salt and pepper, then stew the vegetables for at least 10 minutes. If necessary, add broth or hot water.
Once cooking is finished, pour everything into a large container and blend it all.
Drain the pasta and toss it with the prepared sauce and the feta cheese.
Storage
Creamy vegetable pasta can be stored in the refrigerator for up to two days.
