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Pasta With Sauted Vegetables

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains, Dairy		Pasta, Vegetable	4	Servings

INGREDIENTS

1	lb	Fresh pasta, 1/2 pound dried
2	T	Extra virgin olive oil
2		Cloves garlic, peeled and
		sliced
3	c	Prepped raw vegetables such
		as onion pepper squash
		mushrooms eggplant
		spinach or chard
1/4	c	Fresh basil, chopped
1		Tomato, peeled seeded and
		chopped
1/4	t	Red pepper flakes, crushed
		Kosher salt, to taste
1/2	c	Parmesan cheese, grated

INSTRUCTIONS

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 mi! ! !  nutes to blend the flavors.
Taste and add kosher salt if necessary.  NOTES : This quick, easy, and
straight forward pasta recipe has been  dinner hundreds of times in my
house. Timing is important: fresh  pasta cooks in 3 ~ 5 minutes, but
dried pasta takes up to 12 - 15  minutes. I usually cook dried pasta
first, drain it, toss it with 1  1/2 tbsp. olive oil and cover it while
the vegetables cook. To serve,  transfer the cooked, drained pasta to
the plates (with tongs) or to a  pasta platter. Ladle the vegetables
over the pasta and garnish each  serving with 2 tbsp. Parmesan cheese.
Yield: 4 servings. Recipe by:  Heidi Rabel Posted to MC-Recipe Digest
V1 #672 by Lisa Whittington  <wildrose@community.net> on Jul 14, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 513 Calories From Fat: 54 Total Fat: 6.1g Cholesterol: 11mg Sodium: 509mg Potassium: 567.3mg Carbohydrates: 92.1g Fiber: 6.9g Sugar: 1.5g Protein: 23g