Vegetarian Pasta Recipe
Pasta tossed with seasonal vegetables and olive oil.
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add 200g of pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water.
Preparing Vegetables
- 3
Chop the Vegetables
While the pasta is cooking, chop 1 medium zucchini and 1 medium bell pepper into bite-sized pieces. Halve 200g of cherry tomatoes and mince 3 cloves of garlic.
- 4
Sauté the Vegetables
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then add chopped zucchini, bell pepper, and halved cherry tomatoes. Cook for about 5-7 minutes until the vegetables are tender.
- 5
Combining
- 6
Mix Pasta and Vegetables
Add the drained pasta to the skillet with the sautéed vegetables. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
- 7
Season
Season the pasta with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss to combine.
- 8
Serve
Serve hot, optionally garnished with 50g of grated Parmesan cheese.