Vegetable pasta: I doubt there’s a pasta recipe with more benefits. It’s healthy, easy, fast, if you don’t use parmesan, it’s even suitable for vegans, it appeals to all ages, you can find the ingredients anywhere and with little money you can feed an entire regiment. There is no single way to cook a pasta with vegetables and I don’t mean only the choice of the vegetable elements that make it up. For example, the size and cooking time of the vegetables.
If you want the priority to be to feel how the vegetables crunch, cut them bigger or reduce their cooking times to a minimum. If you’d rather have everything look more like a sauce, have its flavors penetrate more into the pasta, or want children to eat it, poach it a little more. The same goes for the tomato. I’ve added it at the end, because I like it to keep a little bit of acidity, apart from the fact that cherry tomatoes are quite sweet *in* themselves.
If you want the whole thing to be extra sweet, add any type of tomato after poaching the onion and let it reduce until it is sweet. Then add the rest of the vegetables. Obviously, if you don’t have these vegetables, you can replace them with others to your liking. Just keep in mind *that* they combine well and how long it takes to be “al dente” or not.
Another thing, the cooking of the pasta and when and how to add it to the sauce. If you don’t want to complicate your life or you like it dry, boil the pasta “al dente” or as you like, mix it with the sauce and period. If you want the invention to be a little more elaborate, follow my instructions and you will tell me if there is a difference or not.
Pasta with vegetables (pasta alle verdure)
- 500 g penne rigate (the macaroni of a lifetime) or any other short pasta
- 250 g mushrooms
- 1 red pepper
- 1 green pepper
- 18 to cherry tomatoes
- 1 medium onion
- 1 clove of garlic
- 1 dry chili pepper (optional)
- 1 medium zucchini
- 1 dash of dry white wine
- 4 tablespoons grated parmesan (optional)
- Virgin olive oil
- Half a teaspoon of origan
- Wash and laminate the mushrooms.
- Wash and cut the tomatoes in half.
- Wash and lightly press the clove of garlic so that it opens a little, but without breaking.
- Wash and cut all vegetables into small cubes.
- Poach the onion slowly with a good jet of oil, at low temperature, so that it is soft, but does not burn. If necessary, add a little water if it is dry and still not well poached.
- Add the garlic and the chili pepper, if you like the spicy.
- Stir a couple of times and add the peppers and a little salt.
- After a couple of minutes, add the mushrooms and a pinch more salt. (Cover for a moment, if you want to speed up the process)
- At this point, you can start heating the water for the pasta. Salt the water when it starts to boil.
- When the mushrooms have lost their liquid, add the zucchini and rectify with salt.
- After 30 seconds, add the tomatoes.
- Remove the clove of garlic.
- Sprinkle the sofrito with a dash of white wine.
- When the wine has evaporated (to find out, just smell it. If it no longer smells of wine, it's gone), add half a teaspoon of oregano and remove from the heat.
- Try the cooking point of the pasta. We must add it to the vegetable sofrito halfway through cooking, as it will finish cooking in the sofrito itself, so that it absorbs the flavours better.
- Return the pan with the vegetables to the fire and add the pasta.
- Mix pasta and sofrito, add a ladle of water to cook the pasta and stir. Repeat the process until "al dente".
- Important. For the pasta to be juicy and really Italian, we must not let the juice of the sofrito to dry completely. The right point is when it is al dente, but still retains some of the cooking liquid. At that point, add the parmesan cheese, stir it a couple more times and remove it from the pan.
- Serve the pasta with a little more Parmesan and a splash of virgin olive oil if desired.