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Pasta with vegetables (pasta alle verdure)

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: main courses
Cuisine: Italiana
Keyword: carrots, cherry tomatoes, garlic, mushrooms, onion, parmesan, peppers, vegetables
Servings: 6
Calories: 125kcal
Author: La ragazza col mattarello

Ingredients

  • 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
  • Salt

Instructions

  • 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.