Pasta with Vegetables
Pasta with vegetables is a good way to use up the broccoli, peppers and courgette sitting in the fridge. The vegetables are fried in olive oil until tender but still with a bit of bite, then tossed through short pasta with a splash of the cooking water, so everything is lightly glossy rather than dry. One pan for the pasta and one for the vegetables, and dinner is on the table in half an hour.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 455kcal
Why pasta with vegetables works
Frying the vegetables while the pasta boils keeps this dish quick, and the ratio matters: about as much vegetable by weight as dried pasta means every forkful has some in it. Broccoli and peppers go in first because they need longer than courgette, and the garlic goes in last so it stays sweet.
The real secret is the mug of cooking water. Its starch turns olive oil and a little grated cheese into a light sauce that coats the pasta, so you do not need cream or a jar of sauce. Short shapes such as fusilli or penne catch the small pieces of vegetable well.
Preparing pasta with vegetables
Tap a time to start a timer.
- Prepare the vegetables Cut the broccoli into small florets about 2cm across. Deseed the peppers and dice them into 1cm pieces, dice the courgette to match and slice the garlic thinly. Put a large pan of water on to boil.
- Cook the pasta Add the salt to the boiling water, stir in the pasta and cook for , or as the packet says, until al dente. Scoop out a mugful (about 200ml) of the cooking water, then drain the pasta.
- Fry the vegetables While the pasta cooks, heat the olive oil in a large frying pan over a medium heat. Fry the broccoli and peppers for , stirring now and then. Add the courgette and cook for more, until everything is tender with a little bite. Stir in the garlic for the last minute.
- Toss and serve Tip the pasta into the frying pan with 4 tbsp of the reserved water. Toss over the heat for , adding a little more water if it looks dry, until glossy. Take off the heat, stir in the Parmesan, season with plenty of pepper and taste before adding any more salt. Serve with extra Parmesan.
Ways to change it
A squeeze of lemon at the end brightens everything, and a pinch of dried chilli flakes in the oil adds gentle heat. Green beans or asparagus can stand in for the broccoli, and a spoonful of pesto stirred in at the end turns it into pasta with red pesto. For something richer, try pasta with Gorgonzola and walnuts. The same vegetables also work baked into a frittata with vegetables.
Common problems and fixes for pasta with Vegetables
- The vegetables turn soft and watery.
- The pan was too full or the heat too low. Use a large frying pan, keep the heat at medium and give the broccoli and peppers a head start, because courgette releases water quickly.
- The pasta is dry and the oil does not coat it.
- Add the reserved cooking water a tablespoon at a time and toss over the heat. The starch in the water binds with the oil to make a light sauce.
- The garlic tastes bitter.
- It has burnt. Add it for the last minute only, and lift the pan off the heat if it starts to brown.
Frequently asked questions about pasta with Vegetables
Can I use frozen vegetables?
Yes. Add frozen broccoli, peppers and courgette straight to the hot oil and allow 3–4 minutes longer, until any water has cooked off and the vegetables are tender.
How long do leftovers keep?
Up to 2 days in a covered container in the fridge. Cool within an hour of cooking and reheat until steaming hot all the way through, with a splash of water to loosen it.
Is it vegetarian?
Not as written, because Parmesan is made with animal rennet. Use a vegetarian Italian-style hard cheese instead and it is fully vegetarian.
How can I add protein?
Stir in a drained 400g tin of chickpeas with the courgette, or add 150g diced cooked chicken at the end to warm through.
How did you like the recipe?
4.7 / 5 · 44 ratings
