Garden-style pasta is a first course rich in vegetables, flavorful and tasty. Perfect even if you have vegetarian or vegan guests. For garden-style pasta, you can choose any seasonal vegetables you like, zucchini, peppers, eggplants, red tomatoes but also yellow ones.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 eggplant
- 4 zucchinis
- 1 bell pepper
- 6 zucchini flowers
- 10 cherry tomatoes (yellow or red)
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- salt
- basil
- 10.5 oz pasta
Tools
- 1 Skillet
- 1 Pot
- 1 Knife
Steps
Wash all the vegetables thoroughly under running water.
Pat them dry with paper towels and dice them, except for the zucchini flowers.
In a skillet, add the oil and the unpeeled garlic clove.
Heat and as soon as the garlic releases its aroma, add the vegetables.
Sauté over high heat for 5 minutes.
Season with salt and continue cooking over medium heat for 10 minutes.
Meanwhile, cook the pasta in plenty of salted water.
Drain it directly into the sauce.
Add a ladle of cooking water and the torn zucchini flowers.
Once the water has evaporated, remove from heat.
Add the basil and serve immediately.
Tips
You can also season it with thyme or marjoram instead of basil.
Vegetarian First Course Recipes
Eggplant Pasta with Pistachio Pesto
Orecchiette with Zucchini and Arugula Avocado Pesto
Orecchiette with Zucchini and Arugula Avocado Pesto
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
