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How To make Pasta with Sauted Vegetables
1 pound fresh pasta
1/2 pound dried
2 tablespoons extra virgin olive oil
2 cloves garlic :
peeled and sliced
3 cups prepped raw vegetables
such as onion, pepper, squash, mushrooms, eggplant, spinach, or chard 1/4 cup fresh basil chopped
1 large tomato
peeled, seeded, and chopped 1/4 teaspoon red pepper flakes :
crushed
kosher salt to taste 1/2 cup Parmesan cheese :
grated
Bring 1 gallon of water to a boil in a large pot. Add dried pasta, and cook to al dente-to the tooth- (just soft enough so that it still must be chewed). Drain in a colander. For fresh pasta, turn the heat down to low, cover the pot and hold water on warm until the vegetables are almost done before you cook the pasta. Put oil and garlic into a large skillet. Turn the heat to medium and cook the garlic just until it begins to color, not beyond or it will burn and be bitter. Add the vegetables in the order that they will cook, starting with those that will take the longest. Move them constantly with a spatula so they will not overcook in one spot. For fresh pasta, reboil the water at this point, and cook the pasta during final minutes of cooking the vegetables. Drain. Add the herbs to the vegetables and mix to distribute. When the vegetables are almost cooked (still a bit too crunchy), add canned tomato and crushed pepper flakes, turn the heat down to low, and simmer for 3-4 minutes to blend the flavors. Taste and add kosher salt if necessary.
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Ingredient list -
For the boiling Spaghetti :
Water - 2Ltr
Salt - 4tsp
Black pepper-1tsp
Garlic powder- 1tbsp
Spaghetti -500gm
Oil-3tbsp
For cooking the pasta:
Oil - 1½
Garlic - 15 cloves
Chilli flakes - 1tbsp
Salt - 1tsp
Black pepper -1tsp
Pasta water - 1cup
Oregano - 1tsp
For the Sauteed Vegetables:
Butter- 2tbsp
Garlic- 5cloves
Mushroom - 20
Broccoli - 1 cup
Salt -1tsp
Pepper- 1tsp
Gluten-Free Pasta with Sautéed Vegetables by NOW Foods
NOW® R & D Chef Suzy Singh creates a quick and nutritious Gluten-Free Pasta with Sautéed Vegetables. You don't have to be gluten intolerant to enjoy this delicious gluten-free dish packed with fiber, protein, vitamin E and magnesium.
See full recipe at:
This is an amazing dinner that the entire family can enjoy no matter what allergy restrictions you may have. Our Living Now® Organic Quinoa Spaghetti is a corn-free, gluten-free pasta made with ancient grains like quinoa and amaranth. We combine this with sautéed eggplant and summer squash and have an entire meal with just a few other ingredients: Ellyndale® Organics Extra Virgin Olive Oil, NOW Real Food® Sunflower Seeds, garlic, oregano, lemon juice and salt. Enjoy!
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Sauteed vegetables will be your new fav side dish!
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Sautéed Eggplant in 20 mins (for bruschetta & pasta)
Get the Recipe:
⭐️ Sautéed eggplant is the best way to cook eggplants in a pan on the stovetop to make them tender and tasty with simple ingredients in just 20 minutes.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 pound (500 grams) cherry tomatoes halved
3 cloves garlic pressed, minced, or crushed
¼ teaspoon red pepper flakes
1 large eggplant 1½ lb or 680 g
1 cup (240 grams) water
½ teaspoon salt or more to taste
¼ teaspoon black pepper
15 leaves of basil
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Fresh Sauteed Vegetable Blend with Penne Pasta
Recipe to be posted to tiffanythermidor.com hopefully soon. The recipe is pretty simple and you can add or remove whatever vegetables you desire. I'd highly recommend adding sun dried tomatoes to the mix because it makes the meal so much more flavorful without adding more salt.
pasta w/ sautéed veggies, beans, tahini