Vegetable Pasta Recipe

Vegetarian Pasta: farfalle with vegetables
Vegetarian Pasta: farfalle with vegetables

It's that time of year again, when we all figure out our New Year's resolutions and, more often than not, those resolutions usually have something to do with living healthier and eating healthier. Admittedly, we often fall into the trap of too little time and not enough energy to cook something up fresh and, instead, head straight for the packaged and frozen food that we know will provide instantaneous satisfaction, whether it be good for us or not. This recipe is quick and easy and good for you! Most importantly, it's fun to make and there's no excuse for it to get boring as you can play around with different vegetables as you like and in-line with what's in season. The key is to just chop the vegetables such that they are of similar size. Vegetables that are "tougher" and need extra cooking time should be blanched for 3 min in the boiling water like we did with the carrots and broccoli to make sure they are perfectly al dente and not underdone. Eat well and have fun!!

Vegetables for the vegetarian pasta
Vegetables for the vegetarian pasta
chopped vegetables ready to go
chopped vegetables ready to go
Sauteing the vegetables
Sauteing the vegetables

INGREDIENTS:

1 cup carrots, sliced diagonally, 1/2 inch wide slices (approximately 2 medium carrots)
1 cup mushrooms, sliced (approximately 4 medium mushrooms)
1 cup broccoli (approximately 6-8 florets)
3/4 c squash, cut in half and sliced (approximately 1 medium yellow squash)
1 cup bell pepper diced, any color, we used orange (approximately 1 small pepper)
1 cup cherry tomatoes
2 T olive oil
1 T garlic, minced (approximately 3 medium cloves)
1 T shallot, finely chopped
1/4 c dry white wine
1/3 c chicken broth
1/2 lb bowtie pasta (approximately 3 cups dry pasta)
1 T fresh basil, chopped
parmesan, as much as you want!
salt and pepper, to taste

INSTRUCTIONS:

1. Chop all vegetables, garlic and shallot.  Set aside.
2. Bring a large pot of water to boil and add the carrots and broccoli and cook for 3 minutes.  Remove from water with a slotted spoon and set aside.  Add the pasta to the boiling water and cook according to instructions. 
3. While pasta is cooking, heat the olive oil in a pan over medium-high heat.  When oil is hot, add the shallot and garlic and saute for 2-3 minutes until shallot starts to soften.  Add the remaining vegetables (mushrooms, squash, pepper, tomato) and salt and pepper, and saute over medium heat until mushrooms start to brown slightly.  Add the wine and broth and stir.
4.  Once pasta has finished cooking, add to the pan with the sauce and stir to combine.  Take pan off the heat and add the basil and parmesan cheese and stir. 
5. Serve immediately and add more parmesan cheese on top.  Enjoy!!

Comments 1 comment

davidbelden profile image

davidbelden 6 years ago from San Francisco Author

We made this pasta again last night and every time I'm amazed at how easy it is too cook and how good it is! This really is a top 5 favorite for me. I'm looking forward to having the left-overs as lunch today. Please do it try it and let me know how it went!

Happy cooking!

-David

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