Pasta with vegetables in Italian: step-by-step recipe, cooking features and reviews

Pasta with bolognese sauce

Let's start preparing pasta with vegetables by preparing spaghetti. They need to be boiled. Pour water into the pan and put it on the fire until it boils. We pour liquids in the ratio: one liter per hundred grams of paste.

Add salt to the water and lower the spaghetti into boiling water, stirring gently so as not to stick to the bottom. High-quality pasta cooks in about seven minutes. Next, drain the spaghetti in a colander and wait for the excess liquid to drain.

While preparing the pasta, you can make the Bolognese sauce.

How to cook pasta with vegetables

To get the perfect treat, properly boil the main ingredient - pasta. This is easy to do by following the recommendations of experienced chefs or famous chefs:

1. Select only hard pasta; it will not turn into a mushy mixture during cooking.
2. The water should completely cover the pasta, the ideal proportions are 4 cups of liquid per 125 g of pasta.
3. It is possible to avoid sticking by adding 4 tbsp to the water. l. vegetable oil.
4. Follow 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 paste. The recipe for cooking in a slow cooker is different: in it the components are cooked together. The sauce will help improve the taste of the treat:

• creamy, tomato - for spaghetti;
• meat - for spirals, rigatoni, penne;
• cheese, creamy, egg - for noodles.

How to cook bolognese?

To prepare the famous sauce we will need the following products:

1. Minced meat (pork and beef) – 0.5 kg.
2. One carrot.
3. Three cloves of garlic.
4. Bulb.
5. Celery.
6. Tomatoes – 5 pcs.
7. Olive oil.
8. Red wine – 60 ml.
9. Cream – 60 ml.
10. Salt pepper.
11. Greens – basil and parsley.

Remove the skins from the tomatoes and grind them in a blender or meat grinder. In order to quickly remove the skin, we recommend dipping the tomatoes in boiling water for a couple of seconds, then placing them in cold water.

Next, chop the onion, carrots and celery. Sauté vegetables in olive oil over low heat. Then add the minced meat to the vegetables and mix the ingredients thoroughly. Fry the mixture for 10-15 minutes, not forgetting to add pepper and salt. The entire process must take place in an open frying pan. Next, increase the heat and add red wine. The choice of alcohol depends on your preferences; dry wine is most often used. After a few minutes, add the tomatoes and cover the dish with a lid. Simmer the food for 20 minutes. Five minutes before the end of cooking, add cream, herbs and chopped garlic. Serve the sauce along with the spaghetti. This pasta with vegetables in a creamy sauce turns out incredibly tasty. And cooking doesn’t take much time. It is this recipe that is especially popular among housewives, judging by their reviews.

Pasta with vegetables - homemade recipes

Preparing pasta with vegetables takes a minimum of time and boils down to boiling the pasta and short heat treatment of the vegetable components.

1. It is recommended to boil the pasta for a minute less than indicated in the cooking instructions.
2. Raw pasta should only be placed in boiling salted water.
3. Vegetables are fried in oil, stewed in a saucepan or baked on the grill.
4. By following the chosen recipe, the dish can be prepared with the addition of meat, mushrooms, and seafood.
5. An invariable accompaniment to classic pasta is grated cheese.
6. Pasta with vegetables will become more appetizing if you serve it with fresh herbs.

Italian-style 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 adjusted by adding zucchini or replacing eggplants with them. The latter should be slightly salted after slicing and left for a while.

Ingredients:

• pasta – 400 g;
• onion and bell pepper – 2 pcs.;
• eggplants and tomatoes – 400 g each;
• garlic – 2-3 cloves;
• Italian herbs – 1 teaspoon;
• butter, salt, pepper, cheese, herbs.

Preparation

1. Fry eggplants with onions.
2. Separately, brown the pepper strips in oil.
3. Add tomatoes, fry with eggplants, simmer for 4 minutes, seasoning with salt, pepper, herbs.
4. Spread the vegetable mixture over the hot pasta and heat for a minute.
5. Served with Italian-style vegetable pasta with fresh herbs and cheese.

Pasta with chicken and vegetables

Pasta goes perfectly with vegetables and chicken breast, which should be pre-marinated with lemon juice, aromatic dry herbs or poultry spices, and then fried until deliciously brown. Green peas can be replaced with asparagus or green beans, and carrots with bell pepper.

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

1. Chicken is cut into cubes, salted, seasoned with herbs, spices and lemon juice.
2. After 20 minutes, fry the meat in oil until golden brown, adding garlic.
3. Add carrot sticks, broccoli florets, peas, tomatoes and simmer with stirring for 7-10 minutes.
4. The pasta is combined with vegetables, and after a couple of minutes it is served with cheese and herbs.

Pasta with vegetables in creamy sauce

Pasta with vegetables, the recipe for which will be outlined 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 suit your taste. Any cream will do, but the food will be tastier with a fattier addition.

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;
• butter, salt, cheese, herbs.

Preparation

1. Fry onions in oil.
2. Add sliced ​​zucchini and pepper and fry for 10 minutes.
3. Pour in the cream, add the garlic and basil, season the sauce, simmer for 3 minutes, and add to the pasta.
4. When serving, pasta in cream with vegetables is sprinkled with cheese and herbs.

Pasta with vegetables in tomato sauce

Pasta with stewed vegetables in tomato is piquant and aromatic. As a tomato base, you can use ready-made sauce, tomato paste diluted with water, or grated fresh tomatoes. You can prepare 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.;
• bell pepper – 2 pcs.;
• green beans – 150 g;
• garlic – 2-3 cloves;
• chili pod – 1 pc.;
• butter, salt, pepper, cheese, herbs.

Preparation

1. Boil green beans and pasta separately.
2. Fry onions in oil.
3. Add zucchini, eggplant and peppers, simmer for 10 minutes.
4. Stir in the tomato, seasonings, spices, beans, garlic, and simmer for 2 minutes.
5. Serve pasta with stewed vegetables, sprinkled with cheese and herbs.

Pasta with shrimp and vegetables

Pasta with vegetable additions acquires an exquisite taste when cooked with shrimp. In addition, you can add mussels or a sea cocktail to the composition. Frozen seafood, as a rule, has already been cleaned and boiled, so it does not require long frying, boiling or stewing.

Ingredients:

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

Preparation

1. Fry garlic and onion in oil.
2. Add eggplants and peppers and fry for 7 minutes.
3. Add tomatoes, and after 5 minutes add cream and wine.
4. Season the sauce, heat until thick, add shrimp, simmer for a couple of minutes.
5. The finished pasta with seafood and vegetables is sprinkled with parsley.

Pasta with beef and vegetables

A simple recipe for pasta with beef and vegetables takes longer than usual due to the need for prolonged stewing of the meat. Marinating the slices in a mixture of wine and vegetable oil with spices, which may include a standard mix of salt and pepper, or a richer spicy set, will speed up the preparation.

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

1. Mix wine and oil, add spices, salt, pepper, season the chopped meat with the mixture, and leave for 5 hours.
2. Place the beef in a hot frying pan and brown.
3. Throw in carrot sticks and peas and simmer for 10 minutes.
4. Stir in tomatoes and herbs, season the sauce, simmer for 10 minutes.
5. Combine the contents of the saucepan with the boiled pasta.

Pasta with mushrooms and vegetables

A 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 and oyster mushrooms, but the taste characteristics of a dish with fragrant forest mushrooms will be especially impressive.

Ingredients:

• penne pasta – 350 g;
• mushrooms – 350 g;
• cream – 300 ml;
• tomatoes – 4 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• garlic – 2 cloves;
• dry herbs;
• butter, salt, pepper, cheese.

Preparation

1. Fry mushrooms and onions with carrots separately and combine in a common container.
2. Add garlic, tomatoes, seasonings, herbs and cream, simmer for 10 minutes, stirring.
3. Place boiled pasta in a saucepan.
4. When serving, penne pasta with vegetables is sprinkled with cheese.

Pasta with lamb and vegetables

Pasta with meat and vegetables, prepared according to the following recipe, will delight the taste buds of fans of aromatic lamb, which is saturated with the juices of the gravy and acquires incomparable characteristics. Vegetables can be used fresh or frozen, cut into arbitrary slices.

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

1. Finely chopped lamb is fried in oil until golden brown.
2. Add chopped onion and garlic and fry for 5 minutes.
3. Pour in water and simmer the ingredients until the meat is soft.
4. Add vegetables, half the cilantro, salt, pepper, and after 10 minutes, boiled pasta.
5. Hot pasta with frozen vegetables served with fresh cilantro.

Pasta with squid and vegetables

Another cooking option for seafood fans will be presented in the following recipe. Pasta with vegetables and cheese acquires an excellent taste if you complement it with the most tender squid meat. The piquant notes of a mixture of soy sauce and chili ketchup will be very appropriate in this case.

Ingredients:

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

Preparation

1. Garlic is fried in hot oil.
2. Add chopped squid, fry, stirring, until white and lightly browned.
3. Separately, fry onions, carrots and peppers.
4. Add ketchup, soy sauce, simmer a little, seasoning to taste.
5. Stir in squid, grated cheese and boiled pasta.

Pasta with vegetables in the oven

Pasta with vegetables and cream acquires a special taste if you bake the dish in the oven. The vegetable composition of accompanying pasta can be supplemented with spiced chicken or mixed minced meat, which will give the dish additional richness, nutritional value and new taste characteristics.

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

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

Pesto pasta with vegetables

Exquisite tasty pasta with vegetables, prepared taking into account the recommendations below, turns out to be unusually piquant due to the addition of pesto sauce. It can be made meatless or vegetarian by replacing the parmesan with firm tofu cheese. 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 bunches;
• pine nuts – 100 g;
• parmesan – 100 g;
• salt pepper.

Preparation

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

Vegetarian pasta with vegetables

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

Ingredients:

• pasta – 400 g;
• cherry – 8-10 pcs.;
• onion – 1 pc.;
• cherry – 10 pcs.;
• zucchini, eggplant and bell pepper - 1 pc.;
• garlic – 1 clove;
• pine nuts – 60-80 g;
• brown sugar and olive oil – 20 g each;
• lemon juice – 10 ml;
• salt, pepper, herbs.

Preparation

1. Vegetables are chopped, sprinkled with oil and grilled.
2. Place onions in a dry frying pan, add a spoonful of water, sprinkle with sugar.
3. Caramelize onion slices, mix with vegetables, garlic, salt, pepper and lemon juice.
4. Add boiled pasta and stir.
5. Ready-made lean pasta with vegetables served with herbs.

Chicken pasta recipe

Cut the chicken breast into pieces, grate the cheese, cut the carrots into strips, and divide the broccoli into separate florets.

Salt and pepper the meat pieces and leave to marinate in the bowl for fifteen minutes, adding lemon juice and spices. In the meantime, you can start preparing the sauce. Pour the cream into a large saucepan and bring it to a boil over low heat, stirring constantly. Next, gradually add Parmesan, and then butter. The mass must be stirred all the time. At the end of cooking, add pepper and salt to the sauce.

Pour olive oil into a frying pan and heat it over the fire, then add chopped garlic and fry it for a few minutes. After that, put the chicken fillet in the frying pan and fry it over high heat for about five minutes. Next, add broccoli, green peas, carrots and fry all the vegetables for a few minutes until they turn out crispy. After this, you can pour the sauce over the meat and simmer the dish for another two minutes.

So the creamy pasta with vegetables is ready. It must be served hot.

With Parmesan

It will take 60 minutes to prepare.

What ingredients will you need?

The amount of ingredients will be enough to prepare 3 servings of the dish:

Step-by-step cooking process

Italian-style pasta, the recipe of which is supplemented with Parmesan, can be prepared as follows:

1. The first thing you need to do is defrost the shrimp, peel them, take the butter out of the refrigerator, put it in a frying pan, melt it, add the cleaned shrimp to the melted butter and fry for 4 minutes, stirring constantly. Then you need to pour a small amount of salt into the shrimp, mix and transfer them to a separate plate.
2. Next, you need to pour water into the pan, add a little salt to it, bring to a boil, placing it on high heat, then add the fettuccine and cook after boiling for 6 minutes. over moderate heat, stirring occasionally to prevent the paste from sticking to the bottom of the pan. Place the prepared pasta in a colander and allow excess liquid to drain.

3. After this, you need to remove the peel from the garlic, chop it into small pieces using a kitchen knife, pour sunflower oil into the frying pan, heat it, put the chopped garlic in it and fry it for 1 minute. over high heat. Garlic can be poured with white wine and evaporated over low heat for about 2 minutes.
4. At this stage, pour the cream into the pan, add nutmeg, salt and pepper, stir, wait until it boils and cook for 3-5 minutes until the sauce thickens, remembering to stir.
5. Now you can pour water into the pan, place it on high heat, boil it, add the fettuccine to the boiling water and cook for about 6 minutes. Afterwards they need to be transferred to a colander to drain the water. Then add fettuccine and fried shrimp to the sauce, stir and heat for 2 minutes.
6. At this time, you need to take Parmesan and grind it on a grater with small or medium holes.

Serving rules, decoration

Prepared shrimp pasta should be divided into portioned plates, garnished with grated Parmesan and served.

Italian pasta recipe

This Italian-style vegetable pasta recipe is based on the use of tomato sauce. This dish is typical of Mediterranean cuisine and is suitable even for vegetarians.

Place a pan of water on the fire. While the water is boiling, you can start preparing the sauce. Grind the chili pepper and garlic, removing the seeds, and fry them in oil (olive).

Peel the tomatoes and grind them in a blender, pour the resulting mass into a frying pan, bring to a boil and simmer for five minutes. Then add capers, salt and olives and continue preparing the sauce. A couple of minutes before it’s ready, add the basil.

By this time, the spaghetti has long been ready. They need to be sprinkled with olive oil and the sauce placed on top. As you can see, pasta with vegetables in Italian is quite simple to prepare, so you can repeat this culinary masterpiece at home.

With shiitake mushrooms and vegetables

An interesting combination of European and Asian cuisines in one recipe will leave few people indifferent. Familiar products, complemented with a spicy sauce, sound completely new.

Ingredients:

• Linguine pasta – 300 g;
• Broccoli – 300 g;
• Shiitake mushrooms – 150 g;
• Sweet red pepper – 1 piece;
• Green onions – 2 pcs;
• Teriyaki sauce – 100 ml;
• Sriracha sauce – 1 tsp;
• Sesame seeds – 1 tsp;
• Salt - to taste;
• Ground black pepper - to taste;
• Olive oil – 1 tbsp;
• Vegetable oil – 1 tbsp;
• Water – 2 tbsp.

Sriracha sauce with a harmonious spicy-sweet taste, which is used in the recipe for pasta with mushrooms and vegetables, is a popular ingredient in Asian cuisine, served with meat, fish and seafood. Having appeared in Thailand, he received recognition not only in his homeland, but also in world cooking. The sauce contains hot chili peppers, white vinegar, brown sugar, garlic and salt.

Preparation:

1. Remove the stem and seeds from the bell pepper and cut it into thin long strips.
2. Wash the broccoli, dry it, and divide it into florets.
3. Chop the shiitake mushrooms into strips.
4. Wash the onion, cut the feathers into rings (diagonally), and cut the white part in half.
5. Line a suitable baking dish with foil or take a disposable one, place the vegetables, mushrooms and onion halves in one layer, salt, pepper and drizzle with olive oil. Place in the oven for 15 minutes.
6. While the vegetables are roasting, make the pasta. Cook the linguine until al dente, drain the water using a colander and return the pasta to the pan.
7. To prepare the dressing, mix teriyaki and sriracha sauce with water and vegetable oil.
8. Combine linguine with dressing and some green onions.
9. Divide the pasta into bowls and top with the roasted vegetables from the oven.
10. To decorate, sprinkle the dish with the remaining green onion rings and sesame seeds.

Lenten pasta with vegetables and shiitake mushrooms is an option for a light, but at the same time satisfying meal that does not contradict church canons, which means it can be safely prepared during Lent. A simple recipe will allow even the busiest housewife to organize an excellent dinner without any hassle.

Pasta with creamy sauce

We offer another option for creamy pasta with vegetables. To prepare, take the following:

1. Carrots – 230 g.
2. Spaghetti – ½ kg.
3. One onion.
4. One zucchini.
5. A glass of cream.
6. One bell pepper.
7. Pepper and salt.
8. Cream cheese - to taste.
9. Butter - to taste.

This recipe for pasta with vegetables is good because it is adapted to our realities. Cut the carrots into strips and fry them in a frying pan, then add the chopped bell pepper.

At the same time, put a pan of water on the stove, bring the liquid to a boil and put the spaghetti in it. Boil the pasta until tender and drain the liquid. It’s worth leaving a glass of broth, because we may still need it.

Don't forget that we are frying vegetables in a frying pan. Add onion half rings to them and mix all the ingredients. Now you can add the zucchini by adding the broth after the pasta to the pan. We continue to stew the vegetables, adding our favorite spices and herbs. When the products become soft, pour the cream into the bowl, add salt and pepper to taste. As an addition, you can add a tablespoon of butter and soft cheese. They will add softness to the dish. This pasta with vegetables will turn out very tasty and tender.

Vegetable snack with herbs and chickpeas

As a green ingredient, you can take kale (kale), spinach or arugula leaves.

Yields 4-6 servings (2 – 2 ½ cups)

Source, photo by Hannah Kaminsky

Ingredients:

• 2 medium kale leaves, well rinsed (or about 2 cups fresh spinach or arugula leaves)
• 1 medium sized carrot, peeled and cut into pieces (large ones are fine)
• 2 cups boiled chickpeas
• 1/3 cup tahini paste (can be replaced with mayonnaise, including vegan)
• 2 tsp mustard
• 1/4 cup fresh parsley or 1 - 2 tbsp. fresh sprigs of dill
• 1 - 2 green onions (no bulbs), chopped, optional
• 2 tbsp. or more fresh lemon juice to taste
• 1/2 tsp. curry powder or more to taste
• 1/2 tsp. ground cumin or more to taste
• freshly ground pepper to taste
• fresh sprouts (optional)

Preparation:

1. Place green leaves and carrots in a food processor. Process until they are completely crushed.
2. Add all the remaining ingredients and pulse the mixture until there are still pieces of chopped chickpeas in it.
3. Place the finished pasta on a serving platter, or store in an airtight container in the refrigerator.

Nutritional information: 1/6 of the recipe (approximately 100 g) contains 181 calories, 8 g fat, 1 g sat., 0 mg cholesterol, 50 mg sodium, 371 mg potassium, 22 g carbohydrates, 6 g fiber, 8 g protein, 107% DV of vitamin A, 284% DV of vitamin K, 56% DV of vitamin C, 18% DV of vitamin B1, 30% DV of folic acid salts, 15% DV of iron, 12% DV of magnesium, zinc and calcium, glycemic load 7.

All the best!

Irina Blinkova-Baker,MS BBA CCL

Your mark:

ProfiLectorium online:

• Click to print (Opens in new window)
• Send this to a friend (Opens in new window)
• Click here to share content on Facebook. (Opens in a new window)
• Click to share on Pinterest (Opens in new window)
• Click to share on Yandex (Opens in new window)
• Click to share on WhatsApp (Opens in new window)
• Click to share on Twitter (Opens in new window)
• Click to share on Telegram (Opens in new window)

Similar

Tags: Gluten-free diet, Broccoli, Vitamins, Dietary recipes, Healthy eating, Vegan vegetable spreads, Sandwich pasta, ProfiLectory, Mediterranean diet, olive oil

Posted in: Appetizers, Gluten Free, Mediterranean Dishes, Green Leafy Vegetables, Green Vegetables, Nutrition, Recipes, Beans, Lentils and Legumes

Pasta with asparagus

There are so many different recipes for pasta with vegetables that it’s impossible to even mention them all. Each option is interesting in its own way, it’s a matter of your taste. For those who like to eat hearty and tasty food, we can recommend pasta with green peas and asparagus. A hearty and healthy dish is prepared very quickly and simply.

Ingredients:

1. Pasta – ½ kg.
2. Asparagus - two cups.
3. Three carrots.
4. A cup of green peas (fresh).
5. Parmesan – 120 g.
6. Fresh basil.
7. Salt.
8. Olive oil.
9. Pepper.

Prepare the vegetables: coarsely chop the asparagus, chop the carrots into strips, tear the basil with your hands, and grate the cheese.

Place the asparagus in a pan of boiling water and cook for no more than three minutes. Then put it in a frying pan with olive oil and fry it along with the carrots. Next, add the peas and after four minutes remove the dishes from the heat.

Meanwhile, in parallel, boil the pasta, drain the water and send the pasta to the vegetables. Season the dish with salt and pepper and let it sit for a few minutes. Then place the pasta on a plate, adding Parmesan and basil. Pasta with vegetables is served only hot. According to the housewives, this dish is very tasty and beautiful.

With squid

You will need to allocate at least 1 hour of free time for preparation.

The ingredients are enough for about 5 servings.

What ingredients will you need?

To prepare Italian pasta with squid you will need the following ingredients:

• 400 g squid;
• 250 g cherry tomatoes;
• 200 g spaghetti;
• 200 ml cream 20% fat;
• 30 ml olive oil;
• 3 cloves of garlic;
• 10 g parsley.

Step-by-step cooking process

Italian-style pasta, the recipe of which is supplemented with squid, is prepared as follows:

1. The first step is to cut the cherry tomatoes into 2 halves, peel the squid from the film with entrails and cut into rings, the squid tails can be cut into strips. Prepared squid will also need to be dried using paper towels.
2. Next, the garlic should be peeled and cut into small cubes, the parsley should be washed in water, excess moisture should be shaken off and finely chopped.
3. Now you can heat the olive oil in a frying pan, add the garlic and fry it for 1 minute, then add the squid and fry the ingredients for another 2 minutes, stirring them constantly. Now you need to remove the pan from the heat. If you overcook squid, they will lose their taste and become tough.
4. You can then fill a saucepan with water, bring it to a boil over high heat and place the spaghetti in it. They should be boiled according to the instructions on the package, then placed in a colander and drained of excess water.

5. Ready-made spaghetti can be placed in a frying pan with squid, pour cream over it, add cherry tomatoes along with herbs, mix all the ingredients and put the frying pan on low heat.
6. Now the pasta should be simmered in cream under the lid for 5 minutes. At the end of cooking, sprinkle the dish with salt and ground pepper to taste.

Serving rules, decoration

Place the finished pasta on a serving plate, twist it with a fork, and place cherry tomato halves and squid rings on the sides of the serving.

Pasta salad with vegetables

A light and tasty dish suitable for those people who strictly monitor their weight.

Ingredients:

1. Paste – 180 g.
2. Broccoli – 230 g.
3. Black olives - ½ jar.
4. Cherry – 230 g.
5. Arugula.
6. Oregano.
7. Basil.
8. Olive oil.
9. Fresh lemon juice.
10. Pepper.
11. A couple of cloves of garlic.
12. Salt.

We separate the broccoli into florets, cut the tomatoes into two parts, chop the olives, and tear the arugula with our hands. Place broccoli in boiling water and cook for a couple of minutes. Then heat the frying pan and fry the garlic in olive oil, then add the broccoli. Cook the vegetables for two to three minutes until they acquire a crust.

Boil the pasta, drain the water and place the pasta on a plate, putting vegetable sauce on top. The dish can be seasoned with a dressing made from olive oil, oregano, basil, salt, pepper and lemon juice.

Spaghetti with rabbit sauce

Category: Main dishes> Meat dishes

13 ingredients

Pour cold water over the rabbit fillet and leave to soak for 1.5-2 hours.

Then cut into strips.

Combine vinegar with 1 tbsp. olive oil, pour into the meat, add black pepper and stir. Leave the fillet in the marinade for 2 hours.

Quickly fry the fillet in a dry frying pan (without oil, since oil is already present in the marinade) until golden brown.

Prepare vegetables.

R…

tags: lunch dinner main course

With minced meat in the oven

Pasta with vegetables and minced meat can be cooked in the oven.

To do this, take 250 g of tubes or feathers, as well as other components:

• 300 g minced meat;
• two tablespoons of vegetable oil;
• two peppers;
• two tomatoes;
• onion;
• two chicken eggs;
• herbs with spices;
• 200 g cheese;
• four large spoons of sour cream.

Cooking in the oven:

1. Saute chopped onion and grated carrots. Add pepper cubes.
2. Fry the minced meat together with the vegetables until cooked. Add tomatoes chopped into squares and simmer for two minutes.
3. Pour the contents of the frying pan into a bowl, season with spices, mix with chopped herbs.
4. Beat eggs with salt and sour cream.
5. Grease the mold with oil and lay out the pasta, boiled until half cooked.
6. Place vegetables and minced meat on top.
7. Fills everything with egg-sour cream.
8. Place in the oven for 25 minutes.
9. Five minutes before the end, sprinkle with grated cheese.

Serve the dish with minced meat and vegetables hot.