The baked pasta with zucchini and peas is a delicious vegetarian idea, with a rich and tasty sauce. I made this baked pasta by preparing a white sauce: I cooked the peas and zucchini in a pan, to which I then added the béchamel sauce. Once the pasta was cooked, I mixed it with the vegetables and added grated Parmesan cheese. Finally, I baked it in the oven and, once it was taken out, the kitchen was filled with an irresistible aroma!
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Recipes with Zucchini
Recipes with Peas
Baked Pasta Recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 2 servings
Ingredients
- 6.5 oz pasta
- 3.5 oz peas
- 2 zucchini
- 3/4 cup béchamel sauce
- 1/3 cup grated Parmesan cheese
- to taste leek
- to taste extra virgin olive oil
- to taste salt
Tools
- Hand Blender
Steps
To make the baked pasta with zucchini and peas, wash and trim the zucchini, remove the ends and cut them into cubes.
In a pot, over low heat, soften the chopped leek with a drizzle of extra virgin olive oil. Add the peas and zucchini, season with salt, and cook for about 15 minutes. If necessary, add a ladle of hot water.
Once the sauce is cooked, blend it with the hand blender, or leave it chunky if you prefer. Add the béchamel sauce to the mixture and stir to obtain a creamy and homogeneous mixture.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain and mix it with the vegetable sauce. Season with grated Parmesan cheese and stir to combine the pasta with the sauce.
Transfer everything into a baking dish, level it well, and sprinkle with more grated Parmesan cheese.
Grill in the preheated oven at 356°F for 15 minutes, or until golden. Serve and enjoy your meal!
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