Cooking pasta with vegetables. Our Kitchen. Vegetable spaghetti. Pasta with lamb and vegetables

Ingredients for Option 1:

Pasta any, even spaghetti. The main condition is quality! - 400g
Zucchini - 1/3 or 1/2 medium
Bulb onions - 1 pc.
Turmeric, oregano, salt - to taste
Vegetable butter or ghee - for frying vegetables

For the second option:

Everything is exactly the same, only we take ripe tomatoes

My way of cooking:

Fry onions and spices until transparent
2. Add the zucchini cut into cubes or slices and simmer for 10 minutes
3. Pour water about 1 liter per 400g and bring to a boil
4. We start the pasta, gently stirring them just 1 time after 5 minutes after boiling, so that they do not stick together. At the same time, add salt and bring the dish to readiness. Do not interfere more than once
In the second version, everything is exactly the same, only we replace the zucchini with tomatoes.

So ours are ready. Simple recipes, aren't they? But everything that is simple is always delicious, it is unmistakable. Serve immediately, while the dish is still hot, with fresh herbs and fresh vegetables or salad.

Pasta with stewed vegetables

Side dish recipe:

200-250 g pasta,
a tablespoon of lemon juice
3 sprigs of basil,
a teaspoon of sugar;
olive oil,

Vegetables:

half a kilo of tomatoes,
zucchini,
2 onions
clove of garlic

Preparation:

We put the pasta on boiling in boiling water. We clean the vegetables.
We put the boiled pasta in a colander. Finely chop the garlic, chop the tomatoes, chop the onion.
Put the dried pasta into a dish, salt.
Fry onions in oil. Add tomatoes, garlic; simmer vegetables for 10 minutes.
Add lemon juice, sugar, salt to stewed vegetables. Stir the vegetable dressing, simmer for 2 minutes.
We clean the zucchini, cut into slices, salt, fry in oil.
We lay out the pasta garnish on plates, add zucchini slices on top, stew dressing, decorate with basil leaves.
A side dish of pasta with stewed vegetables will go well with baked fish and meat.

Pasta with pumpkin, cheese

Recipe:

300-400 g pasta (noodles),
100 g cheese
half a kilo of pumpkin,
1-2 cloves of garlic;
vegetable oil,
greens

Preparation:

Peel the pumpkin, remove the seeds. Put the pasta on a boil in salted water.
Pass the garlic through a press.
Grate the cheese on a fine grater.
Cut the pumpkin into cubes.
Throw the boiled pasta in a colander, dry.
Salt the pumpkin slices, stirring, fry with garlic until soft.
Add pasta.
Stir the composition, warm up, transfer to a dish.
Before serving pasta with pumpkin, sprinkle with cheese, garnish with herbs.

Pasta with vegetables, cheese

Side dish recipe:

300 g pasta (noodles),
100-120 g of cheese
a dozen olives,
half a glass of mustard dressing;
parsley

Vegetables:

bulb,
bell pepper pod,
a tomato,
zucchini

Preparation:

Put the pasta on the boil. Peel the vegetables. Cut the cheese into cubes.
Boiled pasta, fold on a sieve, dry.
Bake bell peppers in the oven, cut into strips. Chop the tomato. Cut the zucchini into cubes, grate the onion. Salt vegetables, mix with cheese.
Salt dried pasta, put in a dish.
Add the cheese and vegetable mixture. Pour the garnish with mustard dressing, stir.
Garnish with parsley before serving pasta with vegetables, cheese.

Pasta with vegetables, nuts

Side dish recipe:

400 g pasta,
5-6 walnuts,
quarter glass vegetable oil,
rosemary branch,
a tablespoon of lemon juice

Vegetables:

3 pods of sweet pepper,
2 stalks of celery,
carrot,
bulb,
clove of garlic

Preparation:

Boil pasta in salted water, discard in a colander, rinse.
Peel the walnuts, dry the kernels, crush.
Peel the vegetables, chop finely, fry in oil for 5 minutes.
Add nuts, salt, pepper, lemon juice to vegetables. Simmer the composition for 5 minutes under the lid.
Put the dried pasta in a bowl with vegetables; stir.
Garnish with pasta with vegetables, nuts and garnish with rosemary.

Pasta with stewed vegetables

A set of products:

Pasta, such as a feather - 250 gr;
Onions - 1 pc;
Eggplant -1pc (about 300gr);
Zucchini or zucchini - 1pc (about 300gr);
Cherry tomatoes - 10pcs or ordinary tomatoes 1 large or 2 small;
Bulgarian pepper - 3 pcs. medium;
Olive or vegetable oil - 50-100gr;
Canned tomatoes in their own juice - half a liter jar;
Garlic -2 cloves;
Basil - 1 bunch (optional, you can take other herbs, who does not like basil);
Ground black pepper, salt to taste.

Recipe for cooking pasta with stewed vegetables:

Boil the pasta in a large amount of boiling salted water until cooked in the usual way, depending on the type of pasta. Then put it in a colander, let the excess liquid drain.
Cut the onion into half rings, eggplant and zucchini or zucchini - into circles, if large zucchini and eggplant, then cut the circles into halves. Peel and chop bell peppers.
Fry the onions until transparent in a deep frying pan heated with olive or vegetable oil. Add eggplant, zucchini or zucchini and bell pepper... Season with salt and pepper after 3 to 4 minutes.
Peel the canned tomatoes and add to the saucepan with the juice.
Simmer vegetables for about 20 minutes, stir occasionally. What if there are no tomatoes canned in their own juice in the house? Can be replaced with homemade tomato juice, or industrial tomato juice.
Chop the garlic finely and stir with the vegetables together with the cherry tomatoes 5 minutes until tender. If you are using cherry tomatoes, then they do not need to be cut, and if you are using ordinary tomatoes, then cut into medium slices.
At the end of stewing, add pasta to the vegetables, stir and heat for 1-2 minutes all together. Sprinkle with chopped basil or other favorite herbs before serving.

Pasta with vegetables and cheese

Pasta goes well with vegetables, and with the addition of cheese, the dish acquires a pronounced taste.

To make pasta with vegetables and cheese, you need the following foods:

300 gr of cheese
2 pieces of medium onion heads,
2 carrots,
2 tomatoes,
on the "eye" parsley, dill, green onions, salt, pepper,
100 g of sunflower oil,
pasta 200 gr (dry).

Cooking pasta with vegetables and cheese:

Boil the pasta until tender, put it in a colander and rinse.
Grate the cheese on a fine grater.
Scald the tomatoes with boiling water and remove the skin.
Grate the carrots on a fine grater.
Peel the onion and chop finely.
Fry on sunflower oil tomatoes, onions, turnips, carrots and simmer until tender, 10 minutes before the end of cooking, add finely chopped greens to your taste and mix everything well.
Mix the prepared vegetables with hot pasta, arrange in portions and sprinkle with grated cheese.
Serve on the table.
It is advisable to eat pasta with vegetables hot, just cooked. When they stand, the taste will be different.

Bon Appetit!

Pasta with vegetables and mushrooms

Pasta with vegetables and mushrooms is a good example of the right combination of products, as if from the menu healthy eating for every day and classics of Italian cuisine. You can also serve pasta and vegetables as a side dish.

Ingredients:

50 g frozen green beans
1 large carrot
1/2 red bell pepper
1 onion
400 g mushrooms (oyster mushroom)
2 small tomatoes
some arugula (can be substituted with parsley)
ground black pepper
1/2 tsp turmeric
vegetable oil for frying
200 g dry durum wheat pasta.

Recipe for making pasta with vegetables and mushrooms:

Boil water in a saucepan for cooking pasta. Add pasta and cook until al dente (not fully cooked). When you drain the pasta, pour a mug of pasta broth, it will come in handy.
Mushrooms, I bought oyster mushrooms, chop finely, put raw in the pan, close the lid and fry. The lower parts of the legs, they are coarser, need to be finely chopped and fried separately and longer.
When the mushrooms are fried, put them on a plate, and put chopped onions in the pan, let them lightly fry.
I chopped the green beans finely into about 5 mm, and also put them on the onion. You can also add diced carrots right away. Simmer a little under a loosely closed lid until the carrots are cooked. Put the finished vegetables on a plate.
Peel fresh tomatoes. For simplicity, you can pour boiling water over the tomatoes. I just peeled them off with a sharp knife. Cut the tomatoes into thick half rings and put them to fry in one layer, adding olive oil to the pan. I have a large frying pan, so I put the peppers, chopped into strips, next to it.
Italian recipes involve frying in olive oil. But to save money, I fried everything in good sunflower, except for tomatoes and peppers. Olive tomatoes really have a special taste.
After frying a little tomatoes and peppers, add the mushrooms and vegetables previously laid out to the pan. Add salt, black pepper, turmeric.
Cut a small bunch of arugula (can be replaced with parsley) and put in a pan. I learned arugula recently, and I liked its tangy taste.
We spread the finished pasta in a pan with vegetables and mushrooms, add a mug of pasta broth. Stir the pasta with vegetables, close the lid and turn off the heat. Let the pasta and vegetables stand a little. Then put it on a plate and serve.

Pasta with meat and vegetables

I propose to cook an almost familiar dish - pasta with meat. But to add color to it, add brightly colored peppers, tomatoes and onions to it. Adjust the pungency to taste, the degree of roasting too. It turns out not boring at all, but very tasty.

Ingredients for the recipe "Pasta with meat and vegetables":

Beef pulp 300 g
Bulb onions 2 pcs.
Refined sunflower oil 3 tbsp. l.
Carrots 1 pc.
Ground sweet paprika 0.5 tsp
Hot pepper 0.25 pcs.
Sweet pepper 1 pc.
Tomatoes 2 pcs.
Spaghetti 250 g
Garlic 2 cloves

How to cook a dish step by step with a photo at home:

To cook pasta with meat and vegetables, take thin and long pasta with a hole inside. They are similar to spaghetti, but slightly thicker. We also need 2 onions, carrots, fresh tomatoes, 2 cloves of garlic, vegetable oil, bell peppers, beef pulp, a piece of hot pepper, a little paprika and herbs for decoration.
Cut the beef pulp into small cubes or strips.
Fry the meat in vegetable oil until golden brown. The oil should be well heated so that the meat does not release juice, and the crust sets immediately.
Add onion and garlic, salt and sprinkle with paprika. Fry the onions until soft, stirring all the time.
Prepare the rest of the vegetables. Cut pepper, carrots, tomatoes in a convenient way. I usually cut carrots into strips, and diced tomatoes and peppers. If you want, then add hot pepper, I have only 1/4, but with seeds.
Add chopped vegetables to the cauldron to the meat and onions. Add some salt. Fry for 5 minutes, then add 0.5 cups of water and simmer, covered, until the liquid boils away.
After boiling the liquid, the vegetables will settle down a little.
Boil pasta in salted water. For convenience, I break them in half.
Combine pasta with meat and vegetables. Stir lightly, heat everything together for 5 minutes. Bring to taste. The dish is ready.

When serving, sprinkle with herbs. Bon Appetit!

Friends, and with what products do you often cook pasta? Share your favorite pasta recipes with additives with us in the comments.

Many housewives are looking for recipes for simple, hearty dishes that do not require a long stay at the stove. If you are one of them, try making pasta with vegetables and sauce in the Italian style. The treat is light, aromatic, and tastes as good as restaurant dishes. Diversify it by adding meat, in addition to noodles, to the recipe. Durum wheat pasta is good for your health, and your favorite spices add a delicious scent to your food. Stop seeing a regular product in pasta, consider in it the basis of a culinary masterpiece.

How to cook pasta with vegetables

For the perfect treat, boil your main ingredient, pasta, properly. It's easy to do, following the recommendations of experienced chefs or renowned chefs:

Choose only hard pasta, they will not turn into a mushy mixture during cooking.
The water should completely cover the pasta, ideal proportions are 4 cups of liquid for 125 g of pasta.
It is possible to avoid sticking by adding 4 tbsp. l. vegetable oil.
Observe the cooking time: thin noodles, fettuccine - 2 minutes, other types - up to 12 minutes.

Vegetables are peeled, washed, cut, sautéed in the required sequence and mixed with a paste. The recipe for cooking in a multicooker is different: in it, the components are cooked together. The sauce will help to improve the taste of the treat:

creamy, tomato - to spaghetti;
meat - to spirals, rigatoni, penne;
cheese, creamy, egg - with noodles.

Vegetable pasta recipe

When you start creating this culinary art for the first time, use detailed recipe with photo. Pasta with vegetables is prepared in several ways: with different pasta, sauces, vegetables, in the oven, slow cooker and in a pan. Taste each one, choosing your favorite, but do not forget that the calorie content of the dish is indicated per 100 g of the finished product.

Pasta with vegetables in a creamy sauce

Time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content: 235 kcal.
Purpose: for the second.
Cuisine: Italian.
Difficulty: easy.

The recipe for pasta with vegetables and various sauces came to us from Italy. Now it has been adapted for Russian cuisine, including products that are familiar to our people. The versatility of the treat lies in lightness, satiety, speed of cooking.... Feeding your family by making pasta with vegetables in a creamy sauce delicious breakfast, lunch or dinner in just 40-60 minutes. The cheese specified in the recipe can be changed to hard or Feta.

Ingredients:

spaghetti - 0.5 kg;
onions, carrots, bell peppers, zucchini - 1 pc.;
butter - 25 g;
olive oil - 2 tablespoons l .;
cream 20% - 200 g;
cream cheese, spices, herbs - to taste.

Cooking method:

Boil the spaghetti, put it in a colander, rinse, drain the water. Add olive oil, stir.
Cut the onion into half rings, Bulgarian pepper, carrots, zucchini - into strips.
Fry, carrots, add pepper, after 5 minutes - onion, and when it is fried, add zucchini. Pour in a little water, add your favorite spices, simmer until half cooked.
Then pour in the cream, throw in the butter, cheese. Stir, bring to readiness.
Arrange the spaghetti on plates, pour over the sauce, sprinkle with herbs.

With frozen vegetables

Time: 35 minutes.
Servings Per Container: 4 Persons.
Calorie content: 191 kcal.
Purpose: for the second.
Cuisine: Italian.
Difficulty: easy.

Many housewives stock up on vegetables for the winter by freezing them. Thanks to such heat treatment, many vitamins and nutrients are preserved in them. With vegetable stocks in the freezer, you won't be caught off guard by the unexpected arrival of guests. Feed them a delicious, quick-cooked Italian meal. This recipe is the simplest, but you can add some flavor to it by sprinkling with hard cheese or adding fresh herbs. Use a store-bought mixture if you are not freezing vegetables for the winter.

Ingredients:

pasta - 400 g;
frozen vegetables - 300 g;
salt to taste.

Cooking method:

Boil the pasta, defrost the vegetable mixture and place in a preheated pan.
Add 50 ml of water, simmer covered for 20 minutes.
Remove the lid, simmer for another 10-15 minutes.
Mix all ingredients, season with salt.

Oriental spaghetti with vegetables

Time: 35 minutes.
Servings Per Container: 4 Persons.
Calorie content: 163 kcal.
Purpose: for the second.
Cuisine: Italian.
Difficulty: easy.

The recipe for spaghetti with oriental vegetables is present in the menus of many restaurants, being one of the most popular among visitors. Prepare it at home simply by using soy sauce, teriyaki and oriental spices. If you want to enhance the aroma, taste of the treat, pour in a little balsamic vinegar... Meat lovers can be added during the roasting process to vegetables chicken fillet.

Ingredients:

pasta - 300 g;
onions, bell peppers, eggplant - 1 pc .;
tomato paste (pulp of fresh tomatoes) - 2 tbsp. l .;
green beans - 100 g;
soy sauce, teriyaki, ground black pepper - to taste;
vegetable oil - for frying.

Cooking method:

Boil the pasta in salted water, cut the vegetables into strips.
Saute the onion, add pepper, eggplant, beans, fry until soft.
Add tomato paste(pulp), sauces, black pepper.
Pour the vegetable mass into the pasta, mix, serve.

With cheese

Time: 1 hour.
Servings Per Container: 8 Persons.
Calorie content: 215 kcal.
Purpose: for the second.
Cuisine: Italian.
Difficulty: easy.

Pasta is the main ingredient in most Italian dishes. Their aroma, appearance beckons to try a portion of the treat, and it is impossible to refuse the additive. The secret of cooking is in combination of the main component with vegetables, spices, grated cheese and herbs. Make this amazing dish in your kitchen, feel like an Italian from the comfort of your own home.

Ingredients:

pasta - 450 g;
parmesan - 150 g;
minced meat - 450 g;
onions, carrots - 1 pc.;
tomatoes - 5 pcs.;
garlic - 3 cloves;
celery - 1 bunch;
dry red wine - 1 tbsp.;
olive oil - 100 ml;
sugar - 10 g;
salt, pepper - to taste.

Cooking method:

Pour 30 ml of olive oil into boiling salted water, boil the pasta.
Saute onions, add carrots, peel 3 cloves of garlic, squeeze out. After 10 minutes add minced meat, fry, stirring constantly.
Scald the tomatoes with boiling water, remove the skin, cut into cubes, add to the vegetables. Then add chopped celery, sugar, pour in wine and simmer for 15-20 minutes over low heat.
Pour pasta into the vegetable mixture, pepper and stir. Serve in portions sprinkled with cheese.

With Chiken

Time: 1 hour.
Servings Per Container: 7 Persons.
Calorie content: 144 kcal.
Purpose: for the second.
Cuisine: Italian.
Difficulty: easy.

Our hostesses rarely cook Italian-style treats at home. Pasta is more familiar to us as a side dish. Try to cook them by mixing with a vegetable mixture and chicken, the resulting independent dish will amaze you and loved ones with its amazing taste. For lack of fresh vegetables, use frozen ones, and choose pasta which you like.

Ingredients:

horns - 350 g;
chicken fillet - 400 g;
onions, carrots - 2 pcs.;
tomatoes, sweet peppers - 250 g;
garlic - 3 cloves;
green onions - 4 feathers;
lean oil - 80 ml;
soy sauce - 4 tablespoons l .;
salt, pepper - to taste;
greens - 1 bunch.

Cooking method:

Cut the fillet into thin slices, fry for 5 minutes.
Add the onion, cut into half rings, grated carrots.
Pour in sauce, season, add tomatoes, diced peppers, simmer for 10 minutes.
Boil the horns, rinse, add to the vegetable and meat mixture.
Sprinkle with chopped herbs, onions, squeeze out the garlic, mix, fry for another 7 minutes.

With meat

Time: 1 hour.
Servings Per Container: 9 Persons.
Calorie content: 121 kcal.
Purpose: for the second.
Cuisine: Asian.
Difficulty: easy.

This recipe transforms ordinary pasta with vegetables into a masterpiece. asian food... If you don't like fat in your food, use beef tenderloin over pork. If desired, replace the broccoli listed in the list of ingredients with cauliflower, after boiling the inflorescences. You can skip adding salt in the process, but serve the treat with soy sauce.

Ingredients:

beef - 600 g;
spirals - 300 g;
carrots, onions - 2 pcs.;
broccoli - 300 g;
garlic - 4 cloves;
soy sauce - 4 tbsp. l .;
bouillon cube - 1 pc.;
sugar - 2 tbsp. l .;
olive oil - 5 tbsp l .;
water - 70 ml.

Cooking method:

Boil the spirals, add olive oil, mix.
Dissolve sugar and bouillon cube in hot water, pour in sauce, stir.
Cut the beef into small pieces, fry until tender, pour in the sauce, boil for 10 minutes.
Pass the onion cut into half rings until golden brown, add the carrots, chopped in the same way.
When the vegetables are soft, add broccoli (cauliflower), squeeze out the garlic, fry for another 5 minutes.
Pour meat and vegetable mass to the spirals, mix, let it brew, serve.

In the oven

Time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content: 167 kcal.
Purpose: for the second.
Cuisine: Italian.
Difficulty: easy.

Vegetables with pasta baked in the oven with minced meat look unusual and original. For this treat, it is better to use tubules rather than horns and spaghetti. The cheese will melt and the casserole will have a delicious crust. The lack of minced meat is not a problem, many housewives replace it with sausage, ham, sausages or do not put it at all. The casserole tastes vaguely like pizza.

Ingredients:

feathers - 250 g;
minced meat - 300 g;
lean oil - 2 tbsp. l .;
onions, sweet peppers, tomato, eggs - 2 pcs.;
carrots - 1 pc.;
greens, spices - to taste;
cheese - 200 g;
sour cream - 4 tbsp. l.

Cooking method:

Saute the onions and carrots until softened, add pepper strips and minced meat.
Fry, stirring occasionally until the minced meat is tender. Add diced tomatoes and simmer for 2 minutes.
Pour everything into a bowl, season, mix with chopped herbs.
Boil the feathers, rinse, combine with vegetables and minced meat.
Beat eggs with sour cream, spices.
Grease a baking dish with butter, lay out the rolls, pour over beaten eggs, bake in the oven for half an hour at 180 ° C.
Sprinkle with cheese 5 minutes before finishing.

In a multicooker

Time: 1.5 hours.
Servings Per Container: 5 Persons.
Calorie content: 104 kcal.
Purpose: for the second.
Cuisine: European.
Difficulty: easy.

To prepare pasta with vegetables simply and quickly, a multicooker will help - an irreplaceable assistant in the kitchen. This recipe differs from the previous cooking method: pasta is cooked along with the rest of the ingredients. The quality of the finished product does not suffer from this. The treat is aromatic and has a delicious creamy taste thanks to the sauce.

Ingredients:

spirals - 300 g;
onions, carrots - 1 pc.;
broccoli - 2 heads;
corn, beans (canned) - 50 g each;
garlic - 3 cloves;
cheese - 50 g;
fat cream - 100 ml;
water - 2 tbsp.;
salt, pepper - to taste.

Cooking method:

Saute the garlic and onion for 15 minutes on the "Fry" mode.
Add the rest of the chopped vegetables, fry for 4 minutes.
Pour in water, let it boil, add the spirals.
Set the "Multi Cook" mode for 10 minutes and 100 ° C.
After a while, season, add cream, cook until beep.
Sprinkle with grated cheese before serving.

In a frying pan

Time: 45 minutes.
Servings Per Container: 3 Persons.
Calorie content: 285 kcal.
Purpose: for the second.
Cuisine: European.
Difficulty: easy.

It is easy to make ordinary pasta original by frying in a pan with vegetables. The advantage of this method is that there is no need to dirty a lot of dishes - everything is cooked in one container. In addition to the ingredients stated in the list, add your favorite ones, there are no restrictions in spices either. For those who do not consider themselves a vegetarian, you can additionally use minced meat, sausages, sausage.

Ingredients:

pasta - 400 g;
onions, carrots - 1 pc.;
tomato paste - 1 tbsp. l .;
garlic - 1 clove;
spices to taste;
lean oil - for frying.

Cooking method:

Put the raw pasta in a pan with hot oil, fry until golden brown.
Fill with hot water to cover it, reduce the heat, cover with a lid, simmer until the liquid is completely absorbed by the paste. If the pasta remains raw, add water and continue simmering.
When the pasta is cooked and the liquid has been absorbed, add the chopped vegetables, season, fry everything together.
Add tomato paste, mix, turn off.

Video

Today I propose to arrange a fasting day for the stomach, which will be at the same time a holiday for the stomach, since the dishes offered to your attention are not only light and healthy, but appetizing and tasty. For those who observe Orthodox fasts, they will be especially useful because they are combined with any other natural ingredients used in monastery kitchens: mushrooms, nuts, berries.

For the first time, the idea of “pasta” from vegetables was, oddly enough, not by Italians, the “inventors” of pasta, but by housewives of the East and Asia, where, due to poverty or religious beliefs, only local vegetables are eaten.

According to another version, restaurant chefs invented alternative spaghetti, fettuccine and pappardelle along with vegetable rice made from cauliflower when the first wave of vegetarianism and veganism swept the world. Be that as it may, but today no modern restaurant is complete without special menus.

Photo: Lisa Kolbasa / Shutterstock.com

Another advantage of vegetable pasta is that it does not contain gluten. And, of course, its low calorie content compared to flour.

Zucchini spaghetti

To prepare such spaghetti, you need to use dense zucchini and zucchini with a small amount of ripe seeds inside. Both the skin and the pulp are eaten. The only difference is in the cooking time. Gadgets that are used for thin long slicing: special graters, vegetable cutters, food processors. And I use a regular vegetable peeler and a sharp knife.

The peeler produces the perfect pappardelle, fettuccine and tagliatelle. Cut them thinly and lengthwise with a knife - here you have thin pasta noodles, cappellini and spaghetini.

Preparation:

Rinse vegetables, rub. Peel the skin with a vegetable cutter in long strips. Set them aside, drizzle with lemon juice.

Also cut the flesh of a courgette or zucchini, thinning with a knife or kitchen gadget. In no case do not salt, otherwise a lot of water will be released, and everything will fall apart during heat treatment.

For the vegan option:

In a large saucepan, bring the water to a boil, adding salt and a drop of vegetable oil to prevent the vegetable from sticking together or overcooking. Reduce heat. Place a handful of vegetable spaghetti in a strainer or small colander. Dip in water and blanch, shaking the sieve lightly for 30-40 seconds. As soon as you see that the vegetable has slightly changed color and texture, immediately remove and immediately substitute the sieve for a couple of seconds under a stream of ice water or put it in a bowl of ice. This will stop the cooking process, retain all the vitamins and the texture of the delicate vegetable.

Now you can salt, pepper, pour with vegetable oil with lemon and garlic juice, add chopped herbs and whatever your heart desires.

For a vegetarian option.

Pappardelle in creamy sauce

Zucchini spaghetti or pappardelle can be blanched straight away in cream or sour cream sauce. To do this, melt a piece of butter... Fry onions and a clove of garlic in it until transparent. Add heavy cream or sour cream. Season with salt and pepper. Taste it. The sauce should be thinner than the thicker side, since our pappardelle will be cooked in it. Lower them and simmer, stirring gently, for one or two minutes.

Zucchini spaghetti can be served with its own fried pulp to use all the parts of this wonderful vegetable.

Note:

There are many varieties of zucchini and zucchini with different hardness of the fruit, so it is impossible to tell the exact time of preparation of each.

Tip: Boil a little water and toss in a couple of vegetable spaghetti as a dough. As soon as they start to fall apart, you need to subtract 10-15 seconds from the total cooking time.

As the same waste-free production of zucchini, I propose my next recipe.

Spaghetti with zucchini cutlets

This recipe uses the vegan method of making zucchini pasta as it is not the main ingredient in the dish. Emphasis on fragrant hot patties from the leftover zucchini pulp and its skins unsuitable for spaghetti.

Remember, you and I put it off and poured lemon juice on it? This is done so that it cooks a little in a natural way, since acid prepares food, like heat treatment, only much more slowly.

Cut the skin into small pieces, which will give the minced zucchini cutlets additional texture and lemon freshness. In the minced meat, generously put sweet onions, herbs, garlic, bell pepper and some tomatoes without pulp. Add a spoonful of sour cream and starch. Pepper, salt. And right there and then immediately, so that the cutlets do not flow, after giving out the juice, roll them in flour or breadcrumbs and fry until tender.

Squash and pumpkin spaghetti

You can't think of it more clearly.

From soft pumpkin and squash, spaghetti can be immediately scraped out with a fork, after removing the seeds, which, as in the case of zucchini and zucchini, would have been better smaller (this means that the vegetable is not overripe).

You can use both gadgets and a peeler with a sharp knife. There are many cooking methods, I recommend two proven ones.

The first, the easiest, is when squash or pumpkin with the resulting paste from scraping with a fork are baked in the oven in halves. To do this, sprinkle the spaghetti with olive oil. You can pepper a little, but not necessarily, but in no case should you salt it - the pulp will flow, and instead of spaghetti you will get porridge.

Bake in an oven preheated to 200-220 degrees, constantly checking the readiness (there are many varieties, the density is different). At the end of cooking, set the "grill" mode or place the baking sheet as high as possible to lightly fry, carbonize the spaghetti on top.

Leave the spaghetti prepared in this way and serve in halves, if the squash and pumpkin are small, and carefully remove it if we serve it in portions. Now salt, pepper, sprinkle with grated cheese and herbs.

You can pour such spaghetti and sauce. But since the pumpkin itself is sweetish, then use either a little tomato, which always has sourness, or a little lemon and sour cream. Creamy sauces not very fit.

The second option for making spaghetti is just as simple, but the method is different. Raw pumpkin paste of any shape is immediately cooked in olive oil in a pan with spinach, herbs and a little water. At the end, sprinkle with hard cheese, for example, an analogue of Parmesan, or immediately in a frying pan with broken pieces of mozzarella.

Do not forget about pumpkin seeds, which we never throw away, but wash, dry and fry, serving with pumpkin dishes.

Pasta and noodles from it also go well with mushrooms in sour cream (not in cream, they are sweetish).

Old people and kids alike will love baked but cold pumpkin spaghetti as a dessert when added with nuts, berries, honey and lemon.

Lay them nicely with a fork and spoon, as the Italians do for a turret of twisted ribbons. Drizzle with honey-lemon or maple syrup. Top with red sour cranberries and barberries, colorful raisins and nuts, a spoonful of whipped cream or a scoop of ice cream with a fresh mint leaf and pomegranate seeds. Here's an alternative dessert for you.

The kitchen is like an artist's workshop, in which the cutting board is the palette and the plate is the painting. Write and draw your own.

Good luck and bon appetit!

If summer has come and young vegetables appear in abundance, pasta with vegetables is one of the most simple dishes for a good breakfast. Young zucchini and zucchini are perfect for the dish, which are always available in assortment and the desired degree of ripeness. A vegetable sauce made from coarsely chopped zucchini is prepared in olive oil flavored with garlic and hot pepper.

In Italy there are many pasta dishes with a variety of vegetables, either coarsely chopped or shredded. Quite often, and this is not surprising, dishes have their own name and even a completely constant recipe. For example, spaghetti alla Nerano - traditional recipe from Campagna, a masterpiece of Neapolitan cuisine. The vegetable sauce is made with zucchini fried in olive oil and served with Provolone del Monaco cheese, parmesan cheese and basil.

Pasta, or as they say - pasta, is considered a national treasure of Italy. One of the most common types of pasta is spaghetti. Typically, spaghetti are long strips of dough with a round cross-section. Depending on the thickness, they can be called: spaghetini - thin, spaghettoni - thick, or cappellini - thin as spaghetti hair. The easiest version of a dish made from such a pasta is. And here is the most famous, perhaps.

Spaghetti is just a dough, so they are served with sauces, which in turn give the pasta a special flavor. One of the most revered is a green and aromatic sauce based on basil, pecorino and garlic mixed with olive oil and pine nuts. However, we love meat stew just as much.

Considering that vegetables are the most important products in the human nutrition system, pasta with vegetables is the best way containing everything the body needs. If, of course, add to breakfast.

Let's prepare pasta with vegetables for breakfast, a dish that does not require a lot of time and effort. During the season, all vegetables are usually in the refrigerator or in the garden. If desired, the composition of vegetables for the sauce can be varied, focusing on your taste or the presence of certain vegetables. The dish turns out to be tasty and satisfying, very aromatic.

Pasta with vegetables. Step by step recipe

Ingredients (2 servings)

Spaghetti 200 g
Zucchini (zucchini) 1 PC
Hot pepper 1 pc
Garlic 2-3 cloves
Green basil 2-3 sprigs
Hard cheese (parmesan, pecorino) 50 g
Cherry tomatoes 5-6 pcs
Olive oil 3-4 tbsp l.
Lemon to taste
Salt, black pepper, dry Mediterranean herbs taste

Generally speaking, pasta with vegetables can be made from other pasta as well. But, as a rule, many types of pasta are specially designed to hold sauces on their surface. But spaghetti, or their varieties, are more suitable for mixing with various additives consisting of large pieces. Therefore, which paste to use is at your discretion.
Spaghetti is the most common pasta
For the dish, you need a young zucchini or zucchini of medium size, with a smooth and shiny surface and immature seeds. If it is possible to use multi-colored zucchini and zucchini - pasta with vegetables will be much more attractive in appearance. For flavor, it is worth adding pepper to the dish, it is better spicy, but you can also sweet Bulgarian.
Vegetables for the sauce - squash, zucchini, garlic
Heat olive oil in a skillet and fry the garlic cloves, peeled and flattened with a knife block, in it. The task of the garlic is to flavor the olive oil, then the garlic must be thrown away. Garlic should be fried until a light blush, no more, so that it does not add a special flavor to the dish.
Fry the garlic in olive oil
To clear the pod of hot pepper from seeds and carefully remove the inner partitions of white color. These parts of the pod contain the lion's share of the capsaicin, which causes the pungent taste. The walls of the hot pepper pod have a rather neutral or weak pungent taste, but, at the same time, have an intense aroma. Cut the peppers into small pieces and fry in flavored olive oil for 1 minute.
Fry hot peppers
Cut the courgette or zucchini into slices 5-6 mm thick and cut in half again. You should end up with halves of circles. If the zucchini is large in diameter, it can be cut into four pieces. Fry the zucchini with pepper in oil until soft.
Fry the zucchini with pepper
When frying, you do not need to cover the pan with a lid, but it is worth stirring the vegetables for even frying. When the zucchini have become very soft, but still "keep" their shape, salt and pepper them, add 1-2 pinches of dry aromatic herbs that are typical for the Mediterranean region: oregano, basil, savory, etc. Turn off the fire under the pan, cover the pan cover and leave the fried vegetables to cool slightly. Remove 1 tsp from the lemon. zest and chop it well. Add zest and 1 tbsp to the fried vegetables. l. lemon juice.
Add spices to sautéed vegetables
Meanwhile, tear off all the leaves from the basil sprigs and put them in a chopper. Add grated cheese - pecorino, parmesan. But a softer emmental is fine too. Optionally add 1 clove of garlic. Grind all ingredients. You should get an almost dry cheese mixture with a pleasant emerald color.
Grind hard cheese and basil
Boil the spaghetti in a large amount of water, salted at the rate of 5-7 grams of salt per 1 liter of water. The boiling time of the pasta is indicated on the package and should not be changed. The manufacturer of the pasta guarantees the degree of readiness of the al dente pasta, if, of course, it is a pasta, and not a compilation from flour of an unknown type.
Place the boiled spaghetti in a colander, then mix with the vegetables. Add to the pasta and vegetables a few halved cherry tomatoes and the cheese mixture with basil. Stir the spaghetti well to distribute all the vegetables evenly.

Delicious and appetizing pasta with vegetables will be the perfect dish to be included in your daily menu and to decorate your evening or lunch meal. Considering the rich assortment of possible vegetable accompaniments to pasta, cooks have the opportunity to experiment with the composition of the food, looking for the best combinations.

Pasta with vegetables - recipes at home

Cooking pasta with vegetables takes a minimum of time and comes down to boiling pasta and a short heat treatment of vegetable components.

It is recommended to boil the pasta for a minute less than indicated in the cooking instructions.
Put raw pasta only in boiling salted water.
Vegetables are fried in oil, stewed in a saucepan or grilled.
Fulfilling the selected recipe, the dish can be prepared with the addition of meat, mushrooms, seafood.
An invariable accompaniment to classic pasta is grated cheese.
Pasta with vegetables will become more appetizing if served with fresh herbs.

Italian pasta with vegetables - recipe

Italian pasta with vegetables turns out to be satisfying, nutritious and at the same time moderately high in calories. The classic vegetable mix used to prepare the dish can be tweaked by adding courgettes or replacing eggplant with them. After cutting, the latter should be slightly salted and left for a while.

Ingredients:

pasta - 400 g;
onions and bell peppers - 2 pcs.;
eggplants and tomatoes - 400 g each;
garlic - 2-3 cloves;
Italian herbs - 1 tsp;

Preparation

Eggplant and onion are fried.
Separately, brown pepper strips in oil.
Add tomatoes, fry with eggplants, simmer for 4 minutes, season with salt, pepper, herbs.
Spread the vegetable mass to hot pasta, warm up for a minute.
Served Italian pasta with vegetables with fresh herbs and cheese.

Pasta with chicken and vegetables

Perfectly combined, which should be pre-marinated with lemon juice, aromatic dry herbs or poultry spices, and then fried until a delicious blush. Green peas can be substituted for asparagus or green beans, and carrots with bell peppers.

Ingredients:

pasta - 400 g;
chicken fillet - 300 g;
carrots - 250 g;
broccoli - 400 g;
green peas - 200 g;
garlic - 2-3 cloves;
tomatoes - 400 g;
oil, salt, herbs;
herbs, spices, lemon juice.

Preparation

Chicken is cut into cubes, salted, seasoned with herbs, spices and lemon juice.
After 20 minutes, fry the meat in oil until blush, adding garlic.
Lay carrot strips, broccoli inflorescences, peas, tomatoes, simmer with stirring for 7-10 minutes.
Pasta is combined with vegetables, and after a couple of minutes it is served with cheese and herbs.

Pasta with vegetables in a creamy sauce

Pasta with vegetables, the recipe of which will be described below, is prepared with the addition of cream, which softens the taste of the dish, making it more delicate and tender. The composition of the dish can be supplemented with chopped mushrooms or other vegetables to your taste. Any cream will do, but the dish will be tastier with a fatty additive.

Ingredients:

pasta - 300 g;
cream - 500 g;
zucchini - 350 g;
bell pepper - 2 pcs.;
onion - 1 pc.;
garlic - 2-3 cloves;
dried basil - 2 pinches;
oil, salt, cheese, herbs.

Preparation

Fry the onion in butter.
Add zucchini and pepper slices, fry for 10 minutes.
Pour in the cream, throw in the garlic, basil, season the sauce, stew for 3 minutes, spread over the pasta.
Serving creamy pasta with vegetables sprinkled with cheese and herbs.

Pasta with vegetables in tomato sauce

Spicy and aromatic pasta with stewed vegetables in a tomato is successful. As a tomato base, you can use ready-made sauce, tomato paste diluted with water, or grated fresh tomatoes. You can cook the dish without adding chili, replacing it with ground sweet paprika or other non-spicy seasonings.

Ingredients:

pasta - 350 g;
tomato sauce - 1.5 cups;
zucchini, eggplant and onion - 1 pc each;
bell pepper - 2 pcs.;
green beans - 150 g;
garlic - 2-3 cloves;
chili pod - 1 pc .;
oil, salt, pepper, cheese, herbs.

Preparation

Boil green beans and pasta separately.
Fry the onion in butter.
Add zucchini, eggplant and peppers, stew for 10 minutes.
Stir in tomato, seasonings, spices, beans, garlic, simmer for 2 minutes.
Serve pasta with stewed vegetables, sprinkled with cheese and herbs.

Pasta with shrimps and vegetables

Pasta with a vegetable addition acquires an exquisite taste if cooked with shrimp. In addition, you can add mussels or a seafood cocktail to the composition. Frozen seafood, as a rule, is already peeled and boiled, therefore it does not require prolonged frying, boiling or stewing.

Ingredients:

pasta - 350 g;
shrimp - 350 g;
cream and white wine - 100 ml each;
eggplant and bell pepper - 1 pc .;
tomatoes - 2 pcs.;
garlic - 3 cloves;
parsley - 1 bunch;
oil, salt, pepper.

Preparation

Garlic and onion are fried in oil.
Add eggplants and peppers, fry for 7 minutes.
Tomatoes are laid, and after 5 minutes cream and wine are poured.
Season the sauce, heat until thickened, add shrimp, stew for a couple of minutes.
Ready and sprinkled with parsley with vegetables.

Pasta with beef and vegetables

A simple recipe for pasta with beef and vegetables takes longer than usual due to the need for a long stew of meat. Accelerate the preparation of marinating the slices in a mixture of wine and vegetable oil with spices, among which there can be a standard mix of salt and pepper, or a richer spicy set.

Ingredients:

pasta - 350 g;
beef - 450 g;
wine - 50 ml;
carrots - 2 pcs.;
tomatoes - 2 pcs.;
onion - 1 pc.;
green peas - 100 g;
thyme and oregano - 1 pinch each;
oil, salt, pepper, spices.

Preparation

Wine and oil are mixed, spices, salt, pepper are added, chopped meat is seasoned with a mixture, and left for 5 hours.
Spread the beef in a hot frying pan, brown.
Throw in straws of carrots, peas, stew the mass for 10 minutes.
Stir in tomatoes, herbs, season the sauce, simmer for 10 minutes.
Combine the contents of the saucepan with boiled pasta.

Pasta with mushrooms and vegetables

The harmonious combination of vegetables and mushrooms can be effectively used to prepare delicious pasta, complementing it with an appetizing and moderately nutritious sauce. You can use champignons, oyster mushrooms, but the taste characteristics of the dish with fragrant forest mushrooms will be especially impressive.

Ingredients:

penne paste - 350 g;
mushrooms - 350 g;
cream - 300 ml;
tomatoes - 4 pcs.;
carrots - 2 pcs.;
onion - 1 pc.;
garlic - 2 cloves;
dry herbs;
oil, salt, pepper, cheese.

Preparation

Fry separately mushrooms and onions with carrots, combine in a common container.
Add garlic, tomatoes, spices, herbs and cream, let it sit for 10 minutes, stirring occasionally.
Boiled pasta is placed in a saucepan.
When serving, the penne pasta with vegetables is sprinkled with cheese.

Pasta with lamb and vegetables

Prepared according to the following recipe, it will amuse the taste buds of fans of aromatic lamb, which is saturated with gravy juices and acquires incomparable characteristics. Vegetables can be used fresh or frozen.

Ingredients:

pasta - 350 g;
lamb - 350 g;
water - 250 ml;
frozen vegetable mix - 350 g;
onions - 2 pcs.;
garlic - 2 cloves;
cilantro - 1 bunch;
oil, salt, pepper.

Preparation

Medium-sized lamb chopped, fried in oil until blush.
Add the onion and garlic slices, fry for 5 minutes.
Pour in water, stew the ingredients until the meat is soft.
Add vegetables, half cilantro, salt, pepper, and after 10 minutes boiled pasta.
Hot frozen vegetable pasta served with fresh cilantro.

Pasta with squid and vegetables

Another option for preparing a dish for seafood lovers will be presented in the next recipe. Pasta with vegetables and cheese acquires a great taste if supplemented the most tender meat squid. The zesty notes of soy sauce and chilli ketchup would be appropriate here.

Ingredients:

pasta - 350 g;
squid - 500 g;
onions, carrots and bell peppers - 2 pcs.;
soy sauce and butter - 5 tbsp each spoons;
garlic - 2 cloves;
chili ketchup - 2.5 tbsp spoons;
cheese - 150 g;
salt pepper.

Preparation

Garlic is fried in hot oil.
Add chopped squid, fry, stirring occasionally, until whitening and light blush.
Fry onions with carrots and peppers separately.
I add ketchup, soy sauce, stew a little, seasoning to taste.
Stir in squid, grated cheese and boiled pasta.

Pasta with vegetables in the oven

Pasta with vegetables and cream takes on a special taste when baked in the oven. The vegetable composition of pasta accompaniment can be supplemented with spiced chicken or mixed minced meat, which will add additional richness, nutritional value and new taste characteristics to the meal.

Ingredients:

pasta - 400 g;
minced meat - 400 g;
onions and cream - 150 g each;
tomatoes and cheese - 250 g each;
garlic - 2 cloves;
oil, salt, pepper.

Preparation

Boil pasta.
Fry onion with minced meat in oil, season to taste.
Mix the beaten eggs with the garlic, cream and half of the grated cheese.
Lay in layers of pasta, minced meat, tomatoes and cheese mixture.
and sprinkled with vegetables on top with cheese and baked for 15 minutes at 200 degrees.

Pesto pasta with vegetables

Exquisite delicious pasta with vegetables, prepared taking into account the recommendations below, turns out to be unusually spicy due to the addition of pesto to the sauce. It can be made lean or vegetarian by substituting hard tofu for Parmesan. In addition, instead of fresh vegetables, you can take a frozen mix.

Ingredients:

pasta - 400 g;
cherry - 10 pcs.;
onions and carrots - 100 g each;
zucchini, cauliflower and bell pepper - 100 g each;
garlic - 2 cloves;
olive oil - 100 ml;
basil - 1.5 bunch;
pine nuts - 100 g;
parmesan - 100 g;
salt pepper.

Preparation

Boil the pasta.
Grind basil, garlic, nuts and oil in a blender, season to taste.
Cut vegetables, simmer in a pan until soft, mix with pesto and pasta.

Vegetarian pasta with vegetables

Even without the addition of cheese, cream and other animal products, you can get a decent taste and aroma of the finished dish. The secret of success is, thanks to which they acquire an appetizing blush and incomparable fragrance. You can use tagliatelle, penne, spaghetti or any other paste.

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