Especially during the week, time is often a tyrant. You rush back from work, need to go grocery shopping, and arrive home at the last minute. Therefore, this quick pasta with vegetables recipe is perfect: a tasty, fast, practical, light, and economical first course. Everything is prepared while the pasta cooks. A great alternative to plain pasta. No one will know you prepared it in a flash, and you’ll make a great impression. Write down this quick recipe and bring it out at the right moment. I am sure it will help you many times, just as it has often helped and continues to help me. So good that, some time ago, I proposed it for the Giallo Zafferano magazine.
And here you can find more ideas for first courses where everything is prepared while the pasta cooks:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for quick pasta with vegetables
- 11 oz pasta (short, any preferred shape)
- 2 zucchini (medium)
- 2 carrots (medium)
- curry
- 2 tablespoons extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- Grater with large holes
- 1 Small bowl
Preparation of quick pasta with vegetables
Cook the pasta in plenty of salted boiling water.
Meanwhile, trim the carrots and zucchini, wash them well, and julienne them using a grater with large holes.
A few moments before the pasta finishes cooking, add the vegetables to the pasta pot.
In a small bowl, mix a couple of tablespoons of oil with some curry (the amount of this spice depends on personal taste).
Drain the pasta along with the vegetables, return them to the pot, and dress everything with the oil and curry mixture. Mix well to combine all the ingredients perfectly.
Serve the pasta on individual plates and serve immediately, sprinkling with freshly ground black pepper.
Isn’t it a quick and light pasta? If you want, you can also sprinkle it with grated cheese (Grana Padano or Parmesan). Enjoy! Paola
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