Now it’s time to add some fresh basil to the pasta. Feel free to add more olive oil if you feel the pasta is a bit too dry for your liking and be sure to add some while heating up any leftovers. If you don’t know the difference between regular olive oil, virgin olive oil and extra virgin olive oil, here’s a great guide explaining it. You’ll want something high quality because this will be the ‘sauce’ that binds the flavors together, so it has to be delicious. It’s worth it.ĭrain the pasta and mix it all up with some good-quality olive oil. As usual, I’m gonna advocate using a microplane for grating your rind and Parmesan cheese. Added bonus: it’s great Couch Food.Mince the garlic, chop the basil and get your lemon rind ready while the pasta and salmon cook. There’s no denying cheese makes this even tastier, but for a healthier option, opt for some parmesan instead.Įxcluding the cheese, this pasta is a mere 378 calories per serving – and it’s a generous serving size, this recipe makes a big pot full!Įither way, you’re going to be yscoffing this down. I know I’m talking up how this is a healthy Vegetable Pasta recipe but when you watch the video, you’re going to see me toss in a nice handful of cheese that’s stirred through the pasta, then a bit more to melt on top. Much longer than this and you’ll end up with soggy pasta, so basically, this has to be a quick 20 minutes recipe otherwise your pasta is overcooked! □ Once the pasta is in, it takes a mere 10 minutes to finish cooking. In between leisurely stirring the onion every now and then, I chop the other vegetables, pop open cans and measure out the herbs and spices so it’s all ready to go into the pot by the time the onion is done. This recipe has a nice flow to it. I start off by chopping the garlic and onion, then get that on the stove to cook slowly on a low heat so it becomes sweet and becomes an amazing flavour base for this quick healthy dinner. Though having said that, while this vegetable pasta is adaptable to whatever vegetables and short pasta you want, the liquid quantities and cook times are not as flexible so please do follow the recipe. Jeez, I’m being flexible today, aren’t I! I figure after all the rules I set out in Friday’s Chocolate Mousse, I was due for a nice and easy “use what you want” recipe today. This recipe will work with any short pasta – macaroni, spirals, penne, ziti (which is what I’ve used). All vegetables I happened to have (albeit I then had to go out and buy them again to make the video □) This is a terrific versatile vegetarian pasta that you can make your own using your vegetables of choice. I’ve used a whole head of broccoli, the icy remains of frozen corn, 2 zucchinis nearing the end of their life and a capsicum/bell pepper. This one pot vegetarian pasta is for all those other times.Ībsolutely delish. It’ll take close to an hour, and it’s totally fabulous. There’s a time for making vegetable pasta the proper way – roasting veggies until beautifully caramelised, making a pasta sauce, cooking the pasta, then bringing it all together at the end. A quick Vegetable Pasta that’s made with less pasta and more veggies that tastes so amazing, no one realises it’s a healthy pasta recipe!!! It’s a vegetarian pasta loaded with a whole head of broccoli, corn, zucchinis, capsicum/peppers and onion, and smothered in a garlic herb tomato sauce.Īll made in one pot – from scratch, in 20 minutes.
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