Pasta with vegetables can be an everyday side dish for lunch, dinner or a full-fledged dish for a festive table. It all depends on which recipe you use. Pasta has an important advantage - it can be prepared easily and quickly, combined with a variety of products.
Pasta with vegetables and bacon
You can slightly revise the classic recipe for carbonara pasta with salted pork cheek (guanchale) and a mixture of parmesan and pecorino cheeses. A tasty and satisfying dish based on Italian recipes will be made on the basis of any hard cheese, bacon and vegetables.
First you need to thinly cut 350 grams of bacon into strips and mix with a couple of crushed garlic cloves. Wash the large tomato and bell pepper, remove the partitions with seeds from the pod. Cut vegetables into small slices and combine with bacon and garlic.
Fry the resulting mixture in hot olive oil in a deep frying pan, turn off. Prepare the pasta sauce: Beat 225 ml of heavy cream with four egg yolks, add 75 grams of grated hard cheese.
Boil 400 grams of pasta until tender, put in a colander, then put in a skillet with bacon and vegetables. Stir everything well, pour over the cheese sauce and close the lid. Simmer over low heat for 8-10 minutes, hold in a pan for another 10-15 minutes before serving.
Pasta with fried vegetables and mushrooms in the oven
Dip 450 grams of pasta in the form of thick feathers-tubes in boiling salted water and cook for 6 minutes. Throw in a colander. The pasta should not come to readiness a little.
After that, thoroughly wash and dry the vegetables and mushrooms:
- a couple of sweet pepper pods;
- 3 zucchini;
- 100 grams of champignons;
- onion.
Peel the onion, peel the zucchini, remove the partitions and seeds from the peppers. Grind vegetables and mushrooms, add 1/4 cup olive oil and mix well. Spread food evenly on a greased baking sheet with vegetable oil.
Mix in a separate bowl a tablespoon of Provencal herbs, half a teaspoon of table salt and freshly ground pepper. Sprinkle with the resulting mixture of pasta and vegetables. Place the baking sheet in an oven preheated to 230 ° C.
After 15 minutes, take out the softened vegetables, mix with undercooked pasta and pour over with three glasses of Italian Marinara sauce or ketchup. Sprinkle with a glass of grated Parmesan, add half a glass of green peas, previously thrown into a colander.
Salt and pepper the pasta and vegetables to taste, place a couple of tablespoons of butter on top and bake until tender in the oven. When the cheese is completely melted and a golden crust appears, the dish can be served.
Pasta with vegetables and chicken
Boil 350 grams of pasta, without bringing it a little to readiness (so that they remain damp on the inside). Throw in a colander, rinse with water and shake several times so as not to stick together.
Cut 400 grams of chicken fillet into thin strips, add salt and fry for 5 minutes in a cast-iron saucepan in refined vegetable oil. Do not turn the meat!
Wash a pod of red sweet pepper, dry it, peel it of seeds and partitions, then grind it into thin rings. Wash and peel carrots, onions, 250 grams of tomatoes, then chop everything.
Place vegetables in a saucepan and turn everything over so that the meat is on top. Fry the vegetable mixture for 5 minutes. Then add pepper, tomatoes, pour in half a glass of soy sauce and salt and pepper to taste. Simmer over medium heat, covered for 7-8 minutes, then stir vegetables and meat with pasta.
Finely chop the washed bunch of dill, sprinkle it on the contents of a saucepan and keep the dish on fire for another 5 minutes. You can serve pasta with vegetables and chicken by lining the serving plates with clean, selected leaves of Roman salad.
Pasta with vegetables and sausage in the oven
Boil 200 grams of pasta in salted water, drain in a colander. Wash, dry the bell pepper and large tomato, peel the pod from the core. Cut vegetables and 150 grams of boiled sausage into small equal cubes. Grate 100 grams of hard cheese.
Turn on the oven, set the temperature to 200 ° C. When the oven warms up for 15-20 minutes, grease a baking dish with softened butter, place boiled pasta in it. Measure out a glass of mayonnaise, take a tablespoon and mix with pasta.
Smooth everything out, lay out a layer of pepper, then tomatoes. Sprinkle the tomatoes with a little grated cheese. After that, fill it. For this:
- beat a couple of chicken eggs into a separate container;
- put the remaining grated cheese;
- add all the remaining mayonnaise;
- to taste - black pepper;
- to taste - table salt.
Pour pasta with vegetables with the resulting filling and place the baking dish in the oven for 20 minutes. Serve with fresh herbs.
Pasta stuffed with vegetables and meat
Place half a glass of minced meat in a bowl: pork, beef or mixed. Peel the onion, rinse and dry the green feather, then chop everything and divide into 2 equal parts. Stir the minced meat with green onions and half an onion, a raw egg, season with salt and pepper to taste.
Peel the washed and dried carrots and grate on a medium grater, then mix with the remaining onions and sauté in a saucepan over two tablespoons of vegetable oil for 5 minutes. Add a glass of water or strained broth.
Fill 300 grams of cannelloni (tubular pasta for stuffing) or large shells with meat and onions, place with vegetables. Simmer covered over low heat for half an hour, then turn off the stove and darken the stuffed pasta for 15 minutes, wrapping a saucepan. Serve with sour cream.
Chinese rice pasta
Boil 100 grams of rice pasta in salted water. Throw in a colander. Wash, dry, clean:
- a large head of onions;
- pod of sweet pepper;
- medium-sized carrots;
- small zucchini;
- a couple of garlic cloves.
Chop all vegetables, except garlic, in equal cubes and sauté in a deep cast-iron pan over hot vegetable oil for seven minutes. Squeeze the garlic with a special press or knead, then add to the fried vegetable mixture.
Put the rice pasta in a frying pan, add 3 tablespoons of soy sauce. Mix everything, season with salt and pepper to taste, then simmer under the lid until tender over medium heat for 5-6 minutes. Sweat rice pasta with vegetables in a covered skillet for 15 minutes before serving.
Diet buckwheat pasta with vegetables
Boil 100 grams of buckwheat pasta, discard in a colander. Wash and peel eggplant, bell pepper, zucchini, carrot, onion, cut into strips. If the eggplant is not young and is already lying down, rub its pieces with coarse table salt and let sit for 20 minutes. After that, put in a colander, rinse in cool water to remove the bitterness. Peel 2 cloves of garlic and chop very finely.
Heat a tablespoon of refined vegetable oil in a cast-iron pan and, shaking from time to time, fry the vegetable mixture until crisp. Prepare the filling in a separate bowl. To do this, mix:
- 30 ml soy sauce;
- 2 heaping teaspoons of potato starch;
- a heaping teaspoon of brown sugar;
- 30 ml of Teriyaki sauce.
You can also add soy sauce instead of Teriyaki. Stir vegetables with buckwheat pasta, add ginger root powder on the tip of a knife and cover everything with pouring. Add salt to taste if necessary.
Keep vegetables and pasta on moderate heat for 2 minutes, stirring from time to time so that they are completely covered with thickening filling. Cover and simmer for 15 minutes before serving.
Pasta with vegetable gravy
Prepare vegetables for gravy. To do this, wash well in running water:
- a bunch of different greens (basil, parsley, dill, cilantro);
- bell pepper (pod);
- red onion;
- 1-2 cloves of garlic;
- 2 tomatoes.
Dry all ingredients. Free the greens from the stems, chop with a knife. Pour the tomatoes over with boiling water and peel them, remove the partition with seeds from the pepper, and the husks from onions and garlic. Pass the garlic cloves through a garlic press, finely chop the rest of the vegetables into slices.
Heat 2 tablespoons of refined sunflower oil in a frying pan, then put onions, mix with red pepper on the tip of a knife and 2.5 grams of coriander. Saute until transparent, add other chopped vegetables and simmer, covered, until tender. A few minutes until ready to taste, season with salt and sprinkle with chopped herbs.
Boil 250 grams of thin pasta in salted water, then drain in a colander. Do not rinse, you can even leave a little liquid for the juiciness of the dish. Mix with two tablespoons of butter and serve with vegetable gravy.
Navy pasta with vegetables
Peel 3 large onions and cut into thin rings. Place in a cauldron with hot vegetable oil. Saute for 5 minutes, stirring occasionally. Wash, peel and grate large carrots on a Korean grater, add to the onion fry, add a tablespoon of water and simmer until soft.
Put a pound of mixed minced beef and pork in a cauldron on vegetables, knead. Simmer for 10 minutes, covered, stirring meat and vegetables regularly. Wash the bell pepper pod and 3 tomatoes, peel and cut into large rings. Put in a cauldron, salt and pepper everything to taste. Add 2 crushed garlic cloves 2 minutes before the vegetables are ready.
Boil a pound of durum wheat pasta almost until cooked, adding salt to taste and a tablespoon of sunflower oil to the water. Drain the broth for pouring. Throw the pasta in a colander, then mix with the frying of vegetables and minced meat. Add the broth so that the liquid almost covers the contents of the cauldron. Bring until tender, covered over low heat.
Quick pasta with stewed meat and vegetables
Peel and finely chop 200 grams of onions and 4 cloves of garlic. Wash, peel 200 grams of carrots, then grate on a medium grater. Saute chopped vegetables in two tablespoons of refined vegetable oil for 7 minutes.
Open a can of beef or lamb GOST stew, knead well with a fork and mix with vegetable fry. Also add 2 tablespoons of soy sauce and a tablespoon of ketchup, salt and pepper to taste. Keep covered over moderate heat for 10 minutes. Then boil a pound of pasta, put it in a colander and mix hot with vegetables and stew.
Vegetarian pasta with zucchini and mint
Wash the large stem and onion of the shallots, dry and cut into thin rings. Pour in 2 tablespoons of Extra Virgin olive oil and sauté in a saucepan over medium heat. Cut the washed zucchini into circles, combine with the onion and fry for 2-3 minutes. Add pepper and salt to taste.
Add a pinch of lemon zest to the onion and zucchini and add 2 tablespoons of heavy cream. Keep on low heat, without a lid, until half of the cream has evaporated. Boil 150 grams of pasta until half cooked in salted water, then pour 4 tablespoons of the broth into a saucepan.
Throw the pasta in a colander, combine hot with vegetables and simmer until completely softened under a lid over low heat. Serve with fresh mint leaves.
Pasta with vegetables and fried beef
Wash 400 grams of beef tenderloin, pat dry with paper towels and cut into small slices. Fry in a cauldron in sunflower oil over high heat until golden brown. Reduce heat, pour in half a glass of broth or water and simmer the meat until soft, covered.
Boil 250 grams of pasta, drain the resulting broth for pouring. Peel and chop the onion, washed carrots and a couple of garlic cloves. Add to the beef and fry a little. Wash the zucchini, dry it, cut into bars and fry for a minute with vegetables and meat. Add freshly ground pepper and salt to taste.
Put the pasta in a cauldron, add the broth for juiciness and mix with vegetables, meat. Simmer covered for 5-6 minutes and serve.
