Pasta with vegetables can be a daily side dish for lunch, dinner or a full meal for the festive table. It all depends on which recipe to use. Pasta has an important advantage - it is prepared easily and quickly, combined with a wide variety of products.
Pick your recipe
Pasta with vegetables and bacon
You can redo a little classic recipe for carbonara pasta with salted pork cheek (guanchale) and a mixture of parmesan and pecorino cheeses. A delicious and satisfying dish based on Italian recipes will be based on cheese of any hard variety, bacon and vegetables.
First you need to finely chop 350 grams of bacon into strips and mix with a couple of crushed garlic cloves. Wash large tomatoes and bell peppers, remove septum with seeds from the pod. Cut vegetables into small slices and combine with bacon and garlic.
Fry the mixture in hot olive oil in a deep pan, turn off. Prepare pasta sauce: whip cream of 225 ml with four egg yolks, add 75 grams of grated hard cheese.
Boil 400 grams of pasta until cooked, put in a colander, then put in a skillet with bacon and vegetables. Stir everything well, pour in cheese sauce and close the lid. Simmer for 8-10 minutes, before serving, hold in a pan for another 10-15 minutes.
Oven pasta with fried vegetables and mushrooms
450 grams of pasta in the form of thick feathers, tubes, lower in boiling salted water and cook for 6 minutes. Throw it in a colander. Macaroni should not reach readiness a bit.
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 from the husk, zucchini - from the skin, remove the septum and seeds from the peppers. Grind vegetables and mushrooms, pour 1/4 cup olive oil and mix well. Spread the products evenly on a greased baking sheet.
Mix in a separate bowl a tablespoon of Provencal herbs, half a teaspoon of table salt and freshly ground pepper. Sprinkle with the mixture of pasta and vegetables. Place the pan in the oven, heated to 230 ° C.
After 15 minutes, take out the softened vegetables, mix with undercooked pasta and pour 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 pasta with 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 making it a little ready (so that they remain moist from the inside). Fold in a colander, rinse with water and shake several times so as not to stick together.
400 grams of chicken fillet cut into thin strips, salt and fry for 5 minutes in a cast-iron skillet in refined vegetable oil. Do not turn the meat!
Wash, dry, pod red sweet pepper and remove seeds and partitions, then chop into thin rings. Wash and peel the carrots, onions, 250 grams of tomatoes, then chop everything.
Put the vegetables in a saucepan and turn everything so that the meat is on top. Fry the vegetable mixture for 5 minutes. Then add pepper, tomatoes, pour half a glass of soy sauce and add salt and pepper to taste. Simmer over medium heat under a lid for 7-8 minutes, then mix vegetables and meat with pasta.
Finely chop the washed bunch of dill, sprinkle with it the contents of the stewpan and keep the dish on fire for another 5 minutes. You can serve pasta with vegetables and chicken after lining the serving plates with clean, selected leaves of Roman salad.
Oven pasta with vegetables and sausage
Boil 200 grams of pasta in salted water, discard in a colander. Wash, dry bell pepper and large tomato, clear the pod from the core. Cut vegetables and 150 grams of cooked sausage into small identical 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 the baking dish with softened butter, place the boiled pasta in it. Measure a glass of mayonnaise, take a tablespoon and mix with pasta.
To level everything, lay out a layer of pepper, then - tomatoes. Sprinkle tomatoes with a small amount of grated cheese. After that make a fill. For this:
- beat a pair of chicken eggs in a separate container;
- put the remaining grated cheese;
- add all remaining mayonnaise;
- black pepper to taste;
- to taste - salt.
Pour pasta with vegetables with the resulting filling and put 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 onion and half the onion, raw egg, salt and pepper to taste.
Peel the washed and dried carrots and grate, then mix with the remaining onions and sauté in two tablespoons of vegetable oil in a saucepan for 5 minutes. Add a glass of water or filtered broth.
300 grams of cannelloni (tubular pasta for stuffing) or large shells, fill with meat and onions, put in vegetables. Simmer under the lid over low heat for half an hour, then turn off the stove and darken the stuffed pasta for 15 minutes, wrapping the saucepan. Serve with sour cream.
Chinese rice pasta
Boil 100 grams of rice pasta in salted water. Throw it in a colander. Wash, dry, clean:
- a large head of onion;
- sweet pepper pod;
- medium-sized carrots;
- small zucchini;
- a couple of garlic cloves.
Grind all vegetables except garlic in equal cubes and sauté in a deep cast-iron skillet in a hot vegetable oil for seven minutes. Squeeze the garlic in a special press or knead, then add to the fried vegetable mixture.
Put rice pasta in a pan, add 3 tablespoons of soy sauce. Mix everything, add salt and pepper to taste, then simmer under the lid until cooked over moderate heat for 5-6 minutes. Before serving, darken rice pasta with vegetables in a covered pan for 15 minutes.
Dietary buckwheat pasta with vegetables
Boil 100 grams of buckwheat pasta, put in a colander. Wash and peel the eggplant, bell pepper, zucchini, carrot, onion, cut into strips. If the eggplant is not young and has already lay down, grate its slices with coarse salt and let it lie down for 20 minutes. After that, put in a colander, rinse in cool water to remove the bitterness. Peel 2 cloves of garlic and chop finely.
Heat a tablespoon of refined vegetable oil in a cast-iron frying pan and, shaking occasionally, fry the vegetable mixture until crispy. In a separate bowl, prepare the fill. To do this, mix:
- 30 ml of soy sauce;
- 2 teaspoons (with a slide) of potato starch;
- a teaspoon (with a hill) of brown sugar;
- 30 ml Teriyaki sauce.
Instead of Teriyaki, you can still add soy sauce. Mix vegetables with buckwheat pasta, add ginger root powder on the tip of the knife and cover everything with a fill. If necessary, add salt to taste.
Keep vegetables and pasta for 2 minutes on moderate heat, stirring occasionally so that they are completely covered with a thickening fill. Cover with a lid and serve for 15 minutes before serving.
Vegetable Gravy Pasta
Prepare vegetables for gravy. To do this, wash well in running water:
- a bunch of different herbs (basil, parsley, dill, cilantro);
- bell pepper (pod);
- red onion;
- 1-2 cloves of garlic;
- 2 tomatoes.
Dry all the ingredients. Release greens from stems, chop with a knife. Pour the tomatoes with boiling water and peel, remove the septum from seeds in pepper, and peel onion and garlic. Pass the garlic cloves through a garlic squeezer, finely chop the remaining 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. Strain until transparent, add other chopped vegetables and simmer under a lid until soft. A few minutes before being ready to taste, salt and sprinkle with chopped herbs.
Cook 250 grams of thin pasta in salt water, then discard in a colander. Do not rinse, you can even leave a little liquid for juiciness of the dish. Mix with two tablespoons of butter, serve with vegetable sauce.
Navy pasta with vegetables
Peel and chop 3 large onion heads into thin rings. Place in a cauldron with hot vegetable oil. Stir for 5 minutes, stirring occasionally. Wash, peel and grate large carrots on a Korean grater, add to the onion roast, add a tablespoon of water and simmer over low heat until soft.
Half a kilo of ground beef and pork mixed in a casserole for vegetables, knead. Stew under the lid for 10 minutes, regularly mixing meat and vegetables. Wash the pod of bell pepper and 3 tomatoes, peel and cut into large rings. Put in a cauldron, salt everything and pepper to taste. 2 minutes before the vegetables are ready, add 2 crushed garlic cloves.
Boil half a dough of pasta from durum wheat until almost ready, adding salt to taste and a tablespoon of sunflower oil to the water. Drain broth for pouring. Throw the pasta into a colander, then mix with a fry of vegetables and minced meat. Add the broth so much that the liquid almost covers the contents of the cauldron. Bring to readiness under the lid over low heat.
Fast pasta with stew and vegetables
Peel 200 grams of onion and 4 cloves of garlic, chop finely. Wash, peel 200 grams of carrots, then grate on a medium grater. Pass the crushed vegetables on two tablespoons of refined vegetable oil for 7 minutes.
Open a jar of beef or mutton GOST stew, knead well with a fork and mix with vegetable frying. Add also 2 tablespoons of soy sauce and a tablespoon of ketchup, to taste salt and pepper. Hold under cover over moderate heat for 10 minutes. Then boil a pound of pasta, put in a colander and mix hot with vegetables and stew.
Vegetarian Pasta with Zucchini and Mint
Wash, dry and cut the large stem and onion of shallots into thin rings. Pour with two tablespoons of Extra Virgin olive oil and sauté in a saucepan over medium heat. Cut the washed zucchini into circles, combine with onions and fry for 2-3 minutes. Add pepper and salt to taste.
Put a pinch of lemon zest to the onion and zucchini and pour 2 tablespoons of fat cream. Keep on low heat without a lid until half the cream filling has evaporated. Boil 150 grams of pasta until half cooked in salted water, then pour 4 tablespoons of the broth into a saucepan.
Discard the pasta in a colander, combine it hot with vegetables and simmer until completely softened under a lid over low heat. Serve with fresh mint leaves.
