This is a wonderful way to have your vegetables. There is no specific name to this pasta dish. I just toss whatever vegetables I have in stock with the cooked pasta & add any pasta sauce I have handy and ...ta-daaa...a quick fix meal is ready.Ingredients
2 cups pasta (Rotini / Fusilli)
2-3 cups vegetables (zucchini, colored peppers, asparagus, broccoli)
1 small onion/shallot , sliced
2 cloves garlic, finely chopped
handful pine nuts (optional)
1 tsp italian herbs
1 tsp red chilli flakes
1 tsp black pepper
2-3 tsp of Extra virgin Olive oil (EVOO)
salt to taste
parmesan cheese to garnish
Method
- Cook the pasta until al-dente with some salt. Drain it.
- In boiling water add the broccoli & asparagus for 2-3 minutes. Drain & dip in cold water. Drain.
- In a pan, take EVOO and add the minced garlic. Once garlic flavor comes add the onions/shallots. Saute for a while. Add the pine nuts.
- Add all the vegetables then the herbs, chilli flakes, black pepper & salt. Let it cook until vegetables are almost tender. Add the broccoli & asparagus. Mix well
- Add the cooked pasta & toss with the vegetable mixture & let it simmer on low heat for 2-3 mins with covered lid, so that all flavors blend with the pasta.
- Garnish with grated fresh parmesan cheese. Serve the pasta hot with your choice of pasta sauce.
