Many housewives are looking for recipes for simple, hearty dishes that do not require a long stay at the stove. If you are one of them, try making pasta with vegetables and sauce in the Italian style. The treat is light, fragrant, and tastes as good as restaurant dishes. Diversify it by adding meat, in addition to noodles, to the recipe. Durum wheat pasta is good for your health, and your favorite spices add a delicious scent to your food. Stop seeing a regular product in pasta, consider in it the basis of a culinary masterpiece.

How to cook pasta with vegetables

For the perfect treat, boil your main ingredient, pasta, properly. It's easy to do this by following the recommendations of experienced chefs or renowned chefs:

1. Choose only hard pasta, they will not turn into a mushy mixture during cooking.
2. The water should completely cover the pasta, ideal proportions are 4 cups of liquid for 125 g of pasta.
3. It is possible to avoid sticking by adding 4 tbsp. l. vegetable oil.
4. Observe the cooking time: thin noodles, fettuccine - 2 minutes, other types - up to 12 minutes.

Vegetables are peeled, washed, cut, sautéed in the required sequence and mixed with a paste. The recipe for cooking in a multicooker is different: in it, the components are cooked together. The sauce will help to improve the taste of the treat:

• creamy, tomato - to spaghetti;
• meat - to spirals, rigatoni, penne;
• cheese, creamy, egg - with noodles.

Vegetable pasta recipe

When you start creating this piece of culinary art for the first time, use a detailed recipe with a photo. Pasta with vegetables is prepared in several ways: with different pasta, sauces, vegetables, in the oven, slow cooker and in a pan. Taste each one, choosing your favorite, but do not forget that the calorie content of the dish is indicated per 100 g of the finished product.

Pasta with vegetables in a creamy sauce

• Time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 235 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

The recipe for pasta with vegetables and various sauces came to us from Italy. Now it has been adapted for Russian cuisine, including products familiar to our people. The versatility of the treat lies in lightness, satiety, speed of cooking.... By making pasta with vegetables in a creamy sauce, you can feed your family a delicious breakfast, lunch or dinner in just 40-60 minutes. The cheese specified in the recipe can be changed to hard or Feta.

Ingredients:

• spaghetti - 0.5 kg;
• onions, carrots, bell peppers, zucchini - 1 pc.;
• butter - 25 g;
• olive oil - 2 tablespoons l .;
• cream 20% - 200 g;
• cream cheese, spices, herbs - to taste.

Cooking method:

1. Boil the spaghetti, put it in a colander, rinse, drain the water. Add olive oil, stir.
2. Cut the onion into half rings, bell peppers, carrots, zucchini - into strips.
3. Fry, carrots, add pepper, after 5 minutes - onion, and when it is fried, add zucchini. Pour in a little water, add your favorite spices, simmer until half cooked.
4. Then pour in the cream, throw in the butter, cheese. Stir, bring to readiness.
5. Arrange the spaghetti on plates, pour over the sauce, sprinkle with herbs.

With frozen vegetables

• Time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 191 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Many housewives stock up on vegetables for the winter by freezing them. Thanks to this heat treatment, many vitamins and nutrients are preserved in them. With vegetable stocks in the freezer, you will not be caught off guard by the unexpected arrival of guests. Feed them a delicious, whipped-up Italian meal. This recipe is the simplest, but you can add some flavor to it by sprinkling with hard cheese or adding fresh herbs. Use a store-bought mixture if you are not freezing vegetables for the winter.

Ingredients:

• pasta - 400 g;
• frozen vegetables - 300 g;
• salt to taste.

Cooking method:

1. Boil the pasta, defrost the vegetable mixture and place in a preheated pan.
2. Add 50 ml of water, simmer covered for 20 minutes.
3. Remove the lid, simmer for another 10-15 minutes.
4. Mix all the ingredients and season with salt.

Oriental spaghetti with vegetables

• Time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 163 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

The recipe for spaghetti with oriental vegetables is present in the menus of many restaurants, being one of the most popular among visitors. Making it at home is easy using soy sauce, teriyaki, and oriental spices. If you want to enhance the aroma, taste of the treat, pour in a little balsamic vinegar... Meat lovers can add chicken fillet to vegetables during roasting.

Ingredients:

• pasta - 300 g;
• onions, bell peppers, eggplant - 1 pc .;
• tomato paste (pulp of fresh tomatoes) - 2 tbsp. l .;
• green beans - 100 g;
• soy sauce, teriyaki, ground black pepper - to taste;
• vegetable oil - for frying.

Cooking method:

1. Boil the pasta in salted water, cut the vegetables into strips.
2. Saute the onion, add pepper, eggplant, beans, fry until soft.
3. Add tomato paste (pulp), sauces, black pepper.
4. Pour the vegetable mass into the pasta, mix, serve.

With cheese

• Time: 1 hour.
• Servings Per Container: 8 Persons.
• Calorie content: 215 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Pasta is the main ingredient in most Italian dishes. Their aroma, appearance beckons to try a portion of the treat, and it is impossible to refuse the additive. The secret of cooking is in combination of the main component with vegetables, spices, grated cheese and herbs. Make this amazing dish in your kitchen, feel like an Italian from the comfort of your own home.

Ingredients:

• pasta - 450 g;
• parmesan - 150 g;
• minced meat - 450 g;
• onions, carrots - 1 pc.;
• tomatoes - 5 pcs.;
• garlic - 3 cloves;
• celery - 1 bunch;
• dry red wine - 1 tbsp.;
• olive oil - 100 ml;
• sugar - 10 g;
• salt, pepper - to taste.

Cooking method:

1. Pour 30 ml of olive oil into boiling salted water, boil the pasta.
2. Saute onions, add carrots, peel 3 cloves of garlic, squeeze out. After 10 minutes, add minced meat, fry, stirring constantly.
3. Scald the tomatoes with boiling water, remove the skin, cut into cubes, add to the vegetables. Then add chopped celery, sugar, pour in wine and simmer for 15-20 minutes over low heat.
4. Pour pasta into the vegetable mixture, pepper and stir. Serve in portions sprinkled with cheese.

With Chiken

• Time: 1 hour.
• Servings Per Container: 7 Persons.
• Calorie content: 144 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Our hostesses rarely cook Italian-style treats at home. Pasta is more familiar to us as a side dish. Try to cook them by mixing with a vegetable mixture and chicken, the resulting independent dish will amaze you and loved ones with its amazing taste. For lack of fresh vegetables, use frozen ones, and choose pasta that you like.

Ingredients:

• horns - 350 g;
• chicken fillet - 400 g;
• onions, carrots - 2 pcs.;
• tomatoes, sweet peppers - 250 g;
• garlic - 3 cloves;
• green onions - 4 feathers;
• lean oil - 80 ml;
• soy sauce - 4 tablespoons l .;
• salt, pepper - to taste;
• greens - 1 bunch.

Cooking method:

1. Cut the fillet into thin slices, fry for 5 minutes.
2. Add the onion, cut into half rings, grated carrots.
3. Pour in sauce, season, add tomatoes, diced peppers, simmer for 10 minutes.
4. Boil the horns, rinse, add to the vegetable and meat mixture.
5. Sprinkle with chopped herbs, onions, squeeze out the garlic, mix, fry for another 7 minutes.

With meat

• Time: 1 hour.
• Servings Per Container: 9 Persons.
• Calorie content of the dish: 121 kcal.
• Purpose: for the second.
• Cuisine: Asian.
• Difficulty: easy.

This recipe transforms regular pasta with vegetables into a masterpiece of Asian cuisine. If you don't like fat in your food, use beef tenderloin over pork. If desired, replace the broccoli listed in the list of ingredients with cauliflower, after boiling the inflorescences. You can skip adding salt in the process, but serve the treat with soy sauce.

Ingredients:

• beef - 600 g;
• spirals - 300 g;
• carrots, onions - 2 pcs.;
• broccoli - 300 g;
• garlic - 4 cloves;
• soy sauce - 4 tbsp. l .;
• bouillon cube - 1 pc.;
• sugar - 2 tbsp. l .;
• olive oil - 5 tbsp l .;
• water - 70 ml.

Cooking method:

1. Boil the spirals, add olive oil, mix.
2. Dissolve sugar and bouillon cube in hot water, pour in the sauce, stir.
3. Cut the beef into small pieces, fry until tender, pour in the sauce, boil for 10 minutes.
4. Pass the onion cut into half rings until golden brown, add the carrots, chopped in the same way.
5. When the vegetables are soft, add broccoli (cauliflower), squeeze out the garlic, fry for another 5 minutes.
6. Pour meat and vegetable mass to the spirals, mix, let it brew, serve to the table.

In the oven

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 167 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Vegetables with pasta baked in the oven with minced meat look unusual and original. For this treat, it is better to use tubules rather than horns and spaghetti. The cheese will melt and the casserole will have a delicious crust. The lack of minced meat is not a problem, many housewives replace it with sausage, ham, sausages or do not put it at all. The casserole tastes vaguely like pizza.

Ingredients:

• feathers - 250 g;
• minced meat - 300 g;
• lean oil - 2 tbsp. l .;
• onions, sweet peppers, tomatoes, eggs - 2 pcs.;
• carrots - 1 pc.;
• greens, spices - to taste;
• cheese - 200 g;
• sour cream - 4 tbsp. l.

Cooking method:

1. Saute the onions and carrots until softened, add pepper strips and minced meat.
2. Fry, stirring occasionally until the minced meat is tender. Add diced tomatoes, simmer for 2 minutes.
3. Pour everything into a bowl, season, mix with chopped herbs.
4. Boil the feathers, rinse, combine with vegetables and minced meat.
5. Beat eggs with sour cream, spices.
6. Grease a baking dish with butter, lay out the tubes, pour over beaten eggs, bake in the oven for half an hour at 180 ° C.
7. Sprinkle with cheese 5 minutes before finishing.

In a multicooker

• Time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 104 kcal.
• Purpose: for the second.
• Cuisine: European.
• Difficulty: easy.

To prepare pasta with vegetables simply and quickly, a multicooker will help - an irreplaceable assistant in the kitchen. This recipe differs from the previous cooking method: pasta is cooked along with the rest of the ingredients. The quality of the finished product does not suffer from this. The treat is aromatic and has a delicious creamy taste thanks to the sauce.

Ingredients:

• spirals - 300 g;
• onions, carrots - 1 pc.;
• broccoli - 2 heads;
• corn, beans (canned) - 50 g each;
• garlic - 3 cloves;
• cheese - 50 g;
• fat cream - 100 ml;
• water - 2 tbsp.;
• salt, pepper - to taste.

Cooking method:

1. Saute the garlic and onion for 15 minutes on the "Fry" mode.
2. Add the rest of the chopped vegetables, fry for 4 minutes.
3. Pour in water, let it boil, add the spirals.
4. Set the "Multi Cook" mode for 10 minutes and 100 ° C.
5. After a while, season, add cream, cook until beep.
6. Sprinkle with grated cheese before serving.

In a frying pan

• Time: 45 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 285 kcal.
• Purpose: for the second.
• Cuisine: European.
• Difficulty: easy.

It is easy to make ordinary pasta original by frying in a pan with vegetables. The advantage of this method is that there is no need to dirty a lot of dishes - everything is cooked in one container. In addition to the ingredients stated in the list, add your favorite ones, there are no restrictions in spices either. For those who do not consider themselves a vegetarian, you can additionally use minced meat, sausages, sausage.

Ingredients:

• pasta - 400 g;
• onions, carrots - 1 pc.;
• tomato paste - 1 tbsp. l .;
• garlic - 1 clove;
• spices to taste;
• lean oil - for frying.

Cooking method:

1. Put the raw pasta in a frying pan with hot oil, fry until golden brown.
2. Fill with hot water to cover it, reduce the heat, cover with a lid, simmer until the liquid is completely absorbed by the paste. If the pasta remains raw, add water and continue to simmer.
3. When the pasta is cooked and the liquid has been absorbed, add the chopped vegetables, season, fry everything together.
4. Add tomato paste, stir, turn off.

Video

Step 1: Boil the pasta.

And the first thing we start with is pasta. For our dish, you can use pasta of any shape (whichever you like best), and even spaghetti is suitable.

We put a pot of water on the stove over high heat, wait for it to boil and add salt. Then pour out the pasta and cook until cooked for 10 - 20 minutes. The exact cooking time should be indicated on the package.

Step 2: Chop vegetables.

In the meantime, the pasta is being prepared, you can cook the vegetables. Peel the onion, rinse it under running water, put it on a cutting board and cut it into small cubes, then transfer it to a clean plate.

We wash the peppers under running water, cut out the tail with seeds, rinse again and grind them into a 1 cm cube on a cutting board.

We wash the zucchini and eggplant under running water, cut into cubes or slices. The peels can be cut off if desired.

We wash the tomatoes again under running water, cut them into pieces of any shape and leave them on a cutting board.

Step 3: Cooking vegetables.

We turn on low heat on the stove, pour vegetable oil into the pan, put it on the burner and wait for it to warm up. Then spread the onion and fry it until soft, stirring occasionally with a kitchen spatula.

After about 10 minutes, place the eggplant and add a little clean water so that the vegetables begin to stew. We cook for another 15 minutes.

Then add the zucchini, a little water, stir and simmer for 5 - 7 minutes.

We put tomatoes with olives to vegetables, mix thoroughly again, add salt, black pepper to taste.

Step 4: Combine vegetables with pasta.

While the vegetables were being prepared, the pasta was already cooked, so we drain the water through a colander and carefully pour it into the pan with the vegetables. Stir with a kitchen spatula, fry for another 2 - 3 minutes and turn off the heat.

Step 5: Serve pasta with vegetables.

Pasta with vegetables is served hot immediately after cooking, along with aromatic bread. The dish can be garnished with grated cheese or fresh herbs. Wine or fruit juice is a great drink.

Bon Appetit!

The ideal ratio of pasta, water and salt: for 100 g of dry pasta, 1 liter of water and 0.5 teaspoon of salt.

In order to avoid the tomato skins in the dish, you can remove it before cutting. To do this, it is enough to make a cross-shaped incision and lower the tomatoes in boiling water for 1 minute, after which the skin can be easily removed.

The set of vegetables can be supplemented with, for example, carrots or garlic, and you can also replace the zucchini with regular zucchini.

Along with pasta, cream or hard cheese can be added to the pan.

Together with black pepper, you can add a mixture of Italian herbs to the dish.

Pasta with vegetables, it would be a little more accurate to say with vegetable sauce, probably, the dish is quite simple to prepare, although not very fast.
But, according to this recipe, I manage to "feed" my men a certain amount of cauliflower - a useful vegetable, but stubbornly rejected by them. Well, they don't eat it. Only in batter, and even then with a creak. And here - an almost full plate of cabbage and gobbled up like cute.

As for the composition of the vegetable sauce, it can be varied depending on the availability of the right ingredients at home and the time of year. Instead of fresh vegetables, you can use frozen ones, this concerns cauliflower, in the first place. You can actually replace it with eggplant, green beans, or zucchini, for example. The same principle can be applied to greens, fresh greens can be replaced with dried ones.
The only requirement is that basil must be used in the preparation of vegetable sauce, it gives a special piquancy and "Italian" originality.

If you have to buy tomato juice in a store, then it is better to read its composition and still buy a high-quality product, otherwise the finished dish may turn out with a pronounced sourness.
To avoid excess acid altogether, it is better to make tomato juice right during the preparation of the sauce by taking several ripe tomatoes, removing the peel from them and squeezing out two glasses of juice with pulp.
(to be honest, you can just make pasta with tomato sauce, but how then can you feed the men with vegetables?)

Everything is quite simple and quick, if you don't bother with Italian prejudices - "al dente", you know ...
The main thing is that the pasta does not stick together!

***

For pasta with vegetables, we need:

Required ingredients for this dish.

This dish might even be called pasta "alla Norma" in Russian meaning Sicilian pasta Alla norma from elbow macaroni(horns in our opinion) with fried peppers, garlic, tomatoes and other vegetables.
This is if you need to explain to someone what you have prepared. So tell everyone - pasta, they say, in Sicilian, "a la norm", it seems.
They will believe it. Because it's delicious! Tastier than Italian!

Bon Appetit!

I invite everyone to remember a very simple and quick recipe for delicious pasta with vegetables and I advise you to cook them in the very near future. I really like that they can be used as a main course for lunch, dinner, or as a wonderful side dish for meat, chicken or fish. Such mouth-watering pasta is great for eating during a fast, and if you are not preparing them for a lean menu, then the presence of cheese will only make their taste even brighter, more aromatic and more pleasant. Vegetables in this dish are used both seasonal fresh and frozen - their composition and quantity completely depends on your wishes. And of course, choose good quality durum wheat pasta, then the success of a beautiful dish is guaranteed.

Ingredients:

• 400 gr fusilli pasta
• 1 large carrot
• 1 large onion
• 1 - 2 bell peppers
• 1 - 2 fresh tomatoes
• 150 gr frozen green peas
• salt, spices, seasonings
• 2 - 3 tablespoons of vegetable oil
• any greens

Cooking method

We put the pasta to boil in boiling and slightly salted water until practically cooked, but do not overcook them - it is best if they are slightly undercooked, in the aldente stage. Meanwhile, in a deep and large skillet, fry vegetables with vegetable oil, starting with chopped carrots. Then, with an interval of 3 - 4 minutes, lay the chopped ones: onion, bell pepper, tomatoes and at the very end - thawed green peas.

Do not forget to salt, pepper, add seasonings and simmer all together for a short time until soft. Next, we take out the finished pasta with a slotted spoon and immediately transfer them to the vegetables, even if a small amount of liquid gets into the pan with them, this will make them pleasantly juicy. Fry everything together for several minutes, add chopped greens and immediately, hot, serve. Bon Appetit.

Italian pasta dishes are striking in their variety. But, and this should be taken into account, pasta is just a dried dough with a neutral taste and various shapes. The taste of a dish is a sauce or additive with which the pasta is served to the table. It can be penne pasta with meat, spaghetti with vegetables, fusilli with salmon, etc.

One of the most famous simple spaghetti dishes is Spaghetti all'Aglio ed Olio - simpler “spaghetti with garlic and olive oil”. It's amazing how simple and straightforward everything is. Despite its extreme simplicity, the dish is incredible and fantastically tasty. Garlic and pepper are fried in olive oil, then cooked spaghetti are fried in the same oil. That's all.

If you look closely at the authentic methods of making pasta, you will notice that a simple technique of frying garlic and peppers in oil, followed by combining butter with spaghetti, is present in the vast majority of recipes. Even ordinary spaghetti with vegetables can be prepared using this method. Or parmesan - chicken is fried in prepared oil and combined with spaghetti.

Usually, pasta with a variety of sauces and additives is a satisfying food. In most cases, the sauce is prepared with meat, ham, and various smoked meats. with fried bacon and egg sauce - a masterpiece of Italian cuisine from Lazio, my favorite is minced meat with tomato, I love it with tagliatelle or fettuccine. But sauces without meat are quite rare. or spaghetti with vegetables is more like a warm salad, since the vegetables are chopped quite coarsely.

A simple recipe for frying garlic and peppers in oil makes an amazing addition to spaghetti or other pasta. If you fry the roots in oil, then the finished pasta, you get excellent spaghetti with vegetables, and you can diversify the composition of vegetables as you wish or leave everything as it is.

Taking the method of preparing olive oil as a basis, we will prepare spaghetti with vegetables, including roots, broccoli and Brussels sprouts in the ingredients, spicy sprinkles of parmesan, green basil and garlic - a simplified version. It doesn't take long to prepare the dish. While the water is boiling and the pasta is boiling, vegetables are fried and cabbage is boiled a little until al dente is cooked.

Spaghetti with vegetables. Step by step recipe

Ingredients (2 servings)

• Spaghetti (cappellini, spaghetini, spaghettoni, bucatini) 200 g
• Olive oil 3 tbsp l.
• Carrot 1 pc
• Parsnip 1 slice
• Hot pepper 1 pc
• Garlic 3-4 cloves
• Broccoli 1 inflorescence
• Brussels sprouts 6-8 pcs
• Basil 2-3 sprigs
• Parmesan (grated) 1 tbsp. l.
• Salt, black pepper, sugar spices

1. So that cooking spaghetti with vegetables for breakfast does not take much time, you should not use vegetables that require a long heat treatment. In this regard, Brussels sprouts and broccoli are excellent. The small size of the heads and inflorescences allows you to cook cabbage quickly, leaving inside its barely noticeable hardness - the so-called al dente degree of doneness, which is very much appreciated.

   Fresh vegetables for the dish

2. In a saucepan, bring 1.5-2 liters of water to a boil and add a pinch of salt and 0.5 tsp. Sahara. Cut the broccoli inflorescences with a knife from the common stem. If there are inflorescences of a clearly yellow hue, it is better not to use them, since seeds have already formed in them. Peel the Brussels sprouts from the top leaves - they can be dried out and spoiled. Also, cut off the protruding stump with a knife.
3. Throw broccoli and Brussels sprouts into boiling water and cook for 3 minutes. It'll be enough. Throw the boiled cabbage in a colander and rinse with cold water. Alternatively, you can quickly cover the cabbage with water and ice cubes. Then the whole cabbage will remain firm and slightly crispy. Next, fold the cabbage back into a colander to glass the water. Due to the remaining internal heat, the cabbage will not be ice cold, while the dish is being cooked, the cabbage will have time to return to normal temperature.

   Boil the cabbage and chill it immediately

4. Simultaneously with cooking vegetables, you can heat the water and boil the spaghetti. Everything is as usual - 2-3 liters of water and salt, at the rate of 5-7 grams per liter. Bring the water to a boil and boil the spaghetti, or another paste of your choice, for the time indicated on the package. This time, during which the manufacturer guarantees the correct boiling, does not need to be adjusted. Throw the finished paste in a colander so that the water is completely glass.

   Boil spaghetti until cooked

5. Simultaneously with boiling the pasta and cabbage, you can prepare olive oil. Peel the garlic, leave one small clove to sprinkle with basil and parmesan. Flatten the remaining teeth with a knife block. Heat olive oil in a skillet. Fry the garlic in oil until the color begins to change and discard immediately.

   Fry the garlic in olive oil

6. Peel the pod of fresh hot pepper from seeds and internal partitions - they contain a maximum of capsaicin, which provides pungency to the pepper. Cut the peppers into thin strips and fry them in olive oil after the garlic has been removed. As soon as the pepper starts to brown, transfer it to a saucer.

   Fry hot peppers in olive oil

7. Peel the carrots and a small piece of parsnips. The root of the parsnip is usually large enough to be too much for spaghetti for two. Cut the roots into cubes as the vegetables are cut into. Fry the cubes of vegetables over medium heat, without covering the pan with a lid. Stir the vegetables when frying. Very quickly, the vegetable cubes will soften and begin to brown.

   Fry the carrots and parsnips in oil

8. In the meantime, the spaghetti was boiled and water was drained from them. Without delay, put the spaghetti in a skillet with fried vegetables, pepper and mix thoroughly. Fry with constant stirring for 4-5 minutes. It is convenient to stir with a plastic fork or a special spaghetti spatula - it looks like a large spoon with vertically protruding teeth along the edges.

   Fry spaghetti in olive oil

9. Add prepared broccoli and Brussels sprouts to the spaghetti. If desired, all the cabbage can be left as it is, or you can additionally cut it into pieces. Pepper the pasta and vegetables with black pepper, it is better to pitch it just before that, then it will be very fragrant. Stir the spaghetti and vegetables again.

   Add broccoli and Brussels sprouts to spaghetti

10. Grate a piece of Parmesan, cut a handful of green basil leaves with a knife. Place the garlic clove, parmesan and basil in a blender. Grind all ingredients with a blender. The result is an almost dry mixture of a pleasant emerald color with a slight garlic smell.