Pasta with vegetables in a frying pan
Author: Kashevarnya September 1, 2020 535
Starting from spring, when the first vegetables appear on the shelves, until autumn, I prepare this life-saving dish. And when winter sets in, I cook it again from vegetables frozen in the summer.
Pasta with vegetables saves me in situations where time for cooking is limited. This dish especially became common in my home menu when a small child appeared in the house, and the time to go somewhere in the evening and eat deliciously disappeared, but the habit remained.
Pasta with zucchini, eggplant and tomato paste, seasoned with the subtle taste of garlic and celery. Add oregano, parmesan and nuts and we will have real Italian pasta.
Step-by-step cooking in a frying pan
Some housewives prefer to fry pasta with vegetables in a frying pan. This allows you to use a minimum amount of dishes, because everything is prepared in one container.
Required components:
- 400 g pasta;
- onion head;
- carrot;
- garlic clove;
- spices;
- a tablespoon of tomato paste;
- oil for frying.
Cooking process
Any type of pasta can be used to prepare this dish; I used togliatelle. How delicious this dish is in the summer when it is made from fresh seasonal vegetables. I could eat it every summer evening.
Cut the onion into half rings, finely chop 2 cloves of garlic with a knife, cut the eggplant into squares, zucchini into strips, chop the celery on the coarse side of a grater.
Fry the onion until golden brown in well-heated vegetable oil.
Add 2 cloves of finely chopped garlic to the frying pan, fry for one or two minutes, stirring so as not to burn.
Add the eggplant to the pan, after a couple of minutes add the zucchini.
Grate the tomatoes and add to the vegetables along with chopped basil. Add oregano, sugar and salt.
Cover with a lid and simmer until the eggplant is soft, as this vegetable takes the longest to cook.
At the very end, before turning off the heat, finely grate 1 large clove of garlic directly into the vegetable dressing. This technique preserves the fresh garlic flavor.
Spaghetti with vegetables in a hurry
Let the spaghetti cook - we need to slightly undercook it.
Meanwhile, pour the frozen vegetables into the pan. Simmer them covered for about 10 minutes. - this is enough so that the finely chopped vegetables have time to stew.
At the same time, grate the cheese.
Drain the water from the pasta. Transfer them to another saucepan with heated cream and simmer under the lid for 1-2 minutes so that the cream is absorbed.
Don't let the spaghetti boil!
Add vegetables to pasta. Sprinkle with cheese.
A little salt and black pepper and you're done!
Pasta with vegetables
- Ingredients for pasta with vegetables
- How to cook pasta with vegetables
- Reviews
If summer has arrived and young vegetables have appeared in abundance, pasta with vegetables is one of the simplest dishes for a good breakfast. Young zucchini and zucchini are perfect for this dish; they are always in stock and at the right level of maturity. Vegetable sauce made from coarsely chopped zucchini is prepared in olive oil flavored with garlic and hot pepper.
In Italy, there are many pasta dishes with the addition of a variety of vegetables - coarsely chopped or chopped. Quite often, and this is not surprising, dishes have their own name and even a completely constant recipe. For example, spaghetti alla Nerano is a traditional recipe from Campania, a masterpiece of Neapolitan cuisine. The vegetable sauce is made from zucchini fried in olive oil and served with Provolone del Monaco cheese, Parmesan and basil.
Pasta, or as they say - pasta, is considered the national treasure of Italy. One of the most common types of pasta is spaghetti. Typically, spaghetti is long strips of dough with a circular cross-section. Depending on the thickness, they can be called: spaghettini - thin, spaghettoni - thick, or capellini - hair-thin spaghetti. The simplest version of this pasta dish is spaghetti with cheese. But the most famous, perhaps, is pasta carbonara - with eggs and fried pancetta or guanciale ham.
Spaghetti is just dough, so it is served with sauces, which, in turn, provide the pasta with a special taste. One of the most revered pasta sauces is pesto - a green and aromatic sauce based on basil, pecorino and garlic mixed with olive oil and pine nuts. However, we love meat stew - Bolognese sauce no less.
Considering that vegetables are the most important products in the human nutrition system, pasta with vegetables is the best option, containing everything the body needs. If, of course, you add a pork chop recipe to breakfast.
Let's prepare pasta with vegetables for breakfast, a dish that doesn't require much time or effort. When in season, all vegetables are usually available in the refrigerator or in the garden. If desired, the composition of vegetables for the sauce can be varied, focusing on your taste or the presence of certain vegetables. The dish turns out tasty and satisfying, very aromatic.
Pasta with frozen vegetables
Many housewives have vegetables stored in the freezer for the winter. Such products are suitable as an ingredient for the following recipe.
The traditional technology for preparing pasta involves boiling it in a pan, but this is not the only way. Pasta can also be fried - then it becomes somewhat similar to pies or pasties. They will become even tastier if supplemented with vegetables and sauce. You can make pasta with vegetables in a frying pan even during Lent; vegetarians will also like them. The dish, prepared in such an unusual way, turns out to be so tasty and satisfying that it is unlikely that anyone will be sad because of the lack of meat in it.
Quick pasta with vegetables in a frying pan
I really love simple recipes that take minimal time to prepare the ingredients and cook them. I quickly mixed something, fried it or added it raw, waited a little and the dish was ready. The recipe that I want to share today applies exactly to this.
Quick pasta with vegetables in a frying pan. From vegetables I take onions, carrots, zucchini and garlic. I quickly fry them in a frying pan, add dry pasta, add water, 20 minutes and the dish is ready. The pasta turns out to be very filling, tasty and aromatic. They can be served as a side dish for meat and fish dishes or as a main course with light vegetable salads. Pasta can be taken in any shape and cooked with different vegetables. Leeks, eggplants, tomatoes, broccoli, green peas and cauliflower are also great options. There are many cooking options. Using this principle, you can prepare dishes of different tastes and types. Pasta with vegetables is not only tasty, but also very beautiful.
Pasta with stewed vegetables
You can prepare a delicious dinner quickly and easily, you just need to have on hand suitable products that are combined with each other. By the way, many agree that especially successful experiments are those that were implemented in a fit of inspiration and, if necessary, the sale of leftovers of various kinds of products.
This is exactly the recipe that will be discussed below.
Products
To prepare the dish you will need pasta - you can even have several varieties that you have at home, as long as they cook for approximately the same amount of time. Vegetables will taste better if they are stewed fresh, but for a city dweller a dish prepared from frozen is much more appropriate. You can take absolutely any vegetable mixture from the store, as long as it does not contain rice. One package will be required. If you have greens at home, they will have a place in the finished dish.
In addition to these products, you should also have on hand:
- processed cheese;
- hard cheese;
- salt;
- spices;
- sour cream;
- carrots;
- oil.
Preparation
1. The process of preparing the dish begins with vegetables. Transfer them from the bag to a deep frying pan or saucepan, fill with water, salt and put on fire. As it boils, reduce the heat and simmer until the liquid boils away and the mass becomes thick.
2. During the time it takes for the vegetables to stew, pour water into a large saucepan, add salt, and put on fire. As soon as the water boils, add the pasta and cook until tender, remembering to stir constantly. Stir the vegetables at the same time to avoid burning. Already at this stage you need to decide whether the pasta will be stored separately, or at the very end everything will be mixed into one mass. The first option allows you to serve dinner more beautifully, the second is simpler and more practical, and you need less dishes. If you decide to store everything separately, cook the pasta until done. If you plan to pour them into stewed vegetables, turn off the heat and drain the water a little before the pasta is cooked.
3. While the water for the pasta is boiling and the vegetables are slowly stewing, it’s time to chop the cream cheese. You can grate it, cut it into very thin slices with a knife, or even chop it with a masher - in a word, whatever is more convenient, based on what you have on hand. Place the crushed processed cheese on the vegetables. We also send pre-peeled and grated carrots there. Everything is stewed until the vegetables are ready. Don't forget to add oil so nothing burns!
4. Spices can be added to both vegetables and pasta, depending on personal preference. If you plan to serve a beautiful dish to the table, similar to those that the chefs of cafes and restaurants pamper us with, we can assume that everything is ready - you just need to grate the hard cheese. On a large plate, place the pasta first, then the vegetables, decorate with sour cream and sprinkle with grated cheese. There is no doubt that your family will be delighted!
An alternative and more practical option is to transfer the undercooked pasta into a saucepan with the vegetables and cook everything together for a few more minutes over medium heat. After this, the dish is ready to be served.
Bon appetit!
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Pasta with vegetables - simple and elegant
Many people unreasonably ignore pasta dishes. But this product is not only tasty, but also healthy, especially if it is made from durum wheat. Such pasta contains a lot of fiber, vitamins and minerals. Thanks to them, the body receives the necessary energy boost. Pasta with vegetables is a dish worthy of any feast. They can be prepared in such an original way that gourmets will be happy to appreciate such a culinary creation.
Spaghetti Italian style
To prepare, you will need spaghetti, three tomatoes, two sweet peppers of different colors, 200 grams of any minced meat, several cloves of garlic (quantity as desired), spices and dill. Bake the peppers in a preheated oven for 10 minutes, and then put them in a bag for the same amount of time. Cut the tomato and garlic into small cubes. Place a frying pan with vegetable oil on the fire and fry the garlic. Next, take it out and put the minced meat in the frying pan. After frying for a short time, add the tomatoes. We take the sweet pepper out of the bag and peel the skin. Cut it into strips and put it in a frying pan. Now add spices to taste (salt and pepper). Simmer all ingredients until ready. Boil the pasta until done. Place them on a plate and place the prepared mixture around them. Serve pasta with vegetables hot.
Low calorie food
For the next dish you need to take two eggplants, two zucchini, one onion and one carrot, 150 grams of ketchup or tomato sauce, several cloves of garlic, vegetable oil, salt and pasta (250 grams). Cut the eggplants and zucchini into cubes, grate the carrots. Peel the onion and cut it very finely. To cook pasta with vegetables, you need to take a thick-bottomed frying pan or Dutch oven. Add a little vegetable oil there and lay out the prepared vegetables. Fry everything for about 15 minutes and then add salt to taste. Pour in tomato sauce, which can be diluted a little with water. Next comes finely chopped garlic. Simmer until fully cooked. Separately boil any pasta. Mix them with stewed vegetables and serve.
Original dish
Finally, let's talk about how to cook pasta with vegetables. The recipe is actually simple. Take 500 grams of broccoli, the same amount of cauliflower, 6 cloves of garlic, one bunch of thyme and basil, 25 grams of anchovies, 2 dried chili peppers, 500 milliliters of pureed tomato pulp (passata), red wine vinegar, 500 grams of high-quality sour cream, 200 grams parmesan, 200 grams of mozzarella, olive oil, cannelloni pasta, lemon, sea salt, pepper and about four handfuls of arugula. Boil cauliflower and broccoli for 5 minutes. We do not pour out the water. Pour oil into a heavy-bottomed pan and fry the chopped garlic, then add the chilli, thyme and anchovies. We heat everything up for about 10 seconds. Add vegetables and some of the remaining cooking water to the pan. Simmer for 3 minutes and then puree this mixture. We put it in the form. The next layer is passata, a little salt and wine vinegar. Make a puree from sour cream, cheese, and spices (add water from cooking vegetables if necessary). Fill the cannelloni with this mixture and place them in the mold. Sprinkle basil and parmesan on top. Place the pasta with vegetables in the oven for 40 minutes. Serve with crusty bread.
Such simple pasta dishes with photos can even become the face of any culinary magazine.
