Pasta with summer Vegetable Recipes, an easy recipe that everyone at home will love
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Total: 35 min Diners: 4
It is a very popular pasta dish combining it with zucchini and cream, adding cheese, onion and black pepper. Starting from that base, this recipe also carries assorted Vegetable Recipes to taste which, of course, can vary depending on what everyone likes or has in the fridge. I especially like to make zucchini spaghetti because it gives a lot of texture and another aspect to the dish, in addition to incorporating a little yellow bell pepper, shallot and peas. We can say that we have brought a recipe from Italy to Spain with the Vegetable Recipes that we have adding at the end a cream and cheese sauce for which cream is mixed with cream cheese and also with Parmesan, thus gaining texture and another flavor.
To this recipe we could also add some shrimp or prawns or even a few pieces of speck or bacon that would go great. Just like the lemon pasta with asparagus, we could use these Vegetable Recipes by adding a little zest of the citrus, but it would also appreciate some eggplant and ricotta cheese at the end like the rigatoni alla Norma or mushrooms and pancetta like the Boscaiola.
The truth is that if anything characterizes the pasta is the versatility it has and how well it manages to work with almost any ingredient that we have at home and we can think of. A kale pesto, a cheese sauce, a vodka sauce, the mythical carbonara or all the recipes that we can imagine to never repeat a pasta dish. In the end, pasta is the perfect connecting ingredient to turn any leftover into an ideal recipe of use.
How to make pasta with summer Vegetable Recipes
Ingredients
. Green beans, 200 g Peas, 100 g Zucchini, 1 pc Shallot, 3 pc Yellow bell pepper, 1 pc Butter, 80 g Extra virgin olive oil, 1 tablespoon Cream, 200 ml Cured cream cheese, 80 g Parmesan cheese, 60 g Salt, c/s Ground black pepper, c/s Large fusili type pasta, 320 g
Step 1
On this occasion, the first thing will be to prepare all the Vegetable Recipes to have them ready at the time of starting the sauté. To do this we will have to thaw the peas at room temperature, wash and chop the yellow bell pepper removing all the seeds, peel the shallots and chop them finely, remove the strands of beans and chop them and wash the zucchini and, with the help of a spiralizer, get zucchini noodles.
Step 2
Bring plenty of water to a boil with a little salt in a large pot and, when it comes to the boil, add the pasta and cook for a minute less than what the manufacturer says on the package. The better the quality of the pasta, the better the dish will turn out. In products that are, moreover, normally so economical it is always worth spending a little more because they are still economical and the difference is very large.
Step 3
Drain the pasta in a colander, cool slightly with a little water and drizzle with a few drops of oil to prevent sticking. Save a little of the cooking water to finish the dish with it later.
Step 4
Melt the butter in a frying pan and add a few drops of oil to prevent it from burning. Sauté there the chopped shallot and then add the bell pepper and the chopped green beans and cook for a couple of minutes until they start to become tender.
Step 5
Then add the zucchini noodles and continue cooking over medium/high heat while stirring. Set aside.
Step 6
In the same pan, add the cream, cheeses, salt and black pepper and bring to the boil, stirring well. Then add the Vegetable Recipes and the pasta and mix everything well, adding the peas at the last moment when everything is already mixed. The peas will not need any previous cooking if they have been well thawed and are of good quality, simply mixing everything together will be enough.
Tricks and suggestions
If we want to add something else to our pasta such as prawns or bacon it is advisable to sauté them before anything else and reserve them so that they are incorporated to the dish just at the last moment and do not lose texture.
