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Pasta with Vegetables

Name: Pasta with Vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Pasta with Vegetables
Ingredients: 300 g pasta; 200 g broccoli florets; 2 bell peppers; 1 courgette; 3 cloves garlic; 60 ml olive oil; 50 g parmesan cheese; 1 tsp salt; 0.5 tsp black pepper

Pasta with Vegetables is a simple and colourful dish that fits any weekday dinner. You can use any fresh produce you have in your kitchen to make a healthy meal. This recipe focuses on light flavours and a quick cooking time for busy evenings. It is a great way to eat more greens without much effort.

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Good reasons to make pasta with vegetables

This pasta with vegetables relies on seasonal ingredients which provide natural sweetness and texture. Boiling the pasta and frying the vegetables at the same time makes the process very efficient. The olive oil and garlic create a light sauce that coats everything evenly without being too heavy. It is a versatile meal because you can easily swap ingredients based on what is available in your fridge.

How to prepare pasta with vegetables

Step 1

Boil the pasta: Fill a large pot with water and add a pinch of salt. Bring it to a boil and cook the pasta according to the package instructions. Drain the water but keep a small cup of the cooking liquid for later.

Step 2

Prepare the vegetables: Wash all the vegetables thoroughly under cold water. Chop the broccoli into small florets and dice the peppers and courgette into even pieces. Peel and mince the garlic cloves.

Step 3

Fry the vegetables: Heat the olive oil in a large frying pan over medium heat. Add the broccoli, peppers, and courgette and cook until they are tender but still have some bite. Stir in the garlic during the last minute so it does not burn.

Step 4

Combine and serve: Add the cooked pasta to the frying pan with the vegetables. Pour in a little pasta water and toss everything together over the heat. Season with salt and pepper and serve with grated parmesan on top.

Important tips for pasta with vegetables

Always use salt in the boiling water to give the pasta more flavour from the start. You can add a squeeze of fresh lemon juice at the end to make the pasta with vegetables taste even fresher. If you want a little heat, add a pinch of dried chilli flakes to the oil when frying the garlic.

Cutting the vegetables into similar sizes ensures they all cook at the same rate. Frozen vegetables also work well if you are short on fresh ingredients. Make sure not to overcook the pasta as it will continue to soften slightly when mixed with the hot vegetables.

You can also try these recipes: salmon en croute, stuffed pumpkin or tuna salad with red onion.

Ingredients

servings

Adjust quantity

300 g pasta
200 g broccoli florets
2 bell peppers
1 courgette
3 cloves garlic
60 ml olive oil
50 g parmesan cheese
1 tsp salt
0.5 tsp black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2029 kJ / 485 kcal
Fat:18 g
- of which saturates:4 g
Carbohydrates:55 g
- of which sugars:4 g
Protein:13 g
Fibre:4 g
Salt:750 mg

You can store any leftover pasta with vegetables in an airtight container in the fridge for up to three days. It is easy to reheat in a pan with a splash of water or in the microwave. The vegetables might soften slightly after being stored, but the flavours will stay delicious.

Can I add more protein to pasta with vegetables?

Yes, you can easily add cooked chicken or chickpeas to increase the protein content. Adding these ingredients towards the end of the cooking process ensures they stay warm without drying out. It makes the pasta with vegetables even more filling for a main meal.

Which pasta shapes are best for pasta with vegetables?

Short pasta shapes like fusilli, penne, or farfalle work best for this dish. These shapes are great at catching the small pieces of chopped vegetables and the light oil sauce. You can also use spaghetti if you prefer a longer noodle style.