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Dishes Italian cuisine firmly settled on our table. The first thing that comes to mind when mentioning Italy is, of course, pasta. It is distinguished by its simplicity, ease of preparation and aromatic appeal.

site brings to your attention 10 delicious recipes italian pasta that you will not spend a lot of time on.

Spaghetti carbonara

Ingredients:

• 350 g raw smoked ham or bacon
• 400 g spaghetti
• 2 tbsp. l. olive oil
• 4 egg yolks
• 2 cloves of garlic
• 225 ml cream or sour cream
• 75 g grated Parmesan

Preparation:

1. Preheat in a frying pan olive oil, fry chopped garlic. Add the diced ham and fry for 3 minutes.
2. Whisk the cream with the yolks, add the Parmesan, salt and pepper to taste.
3. Cook spaghetti. We throw them into a frying pan with ham. Pour in the sauce and cook over low heat for 7-8 minutes until thickened.

Baked pasta with fried vegetables

Ingredients:

• 2 red bell peppers
• 2 zucchini
• 2 zucchini
• mushrooms to taste
• 1 head of onion
• 1/4 cup olive oil
• 1 tsp fine salt
• 1 tsp ground black pepper
• 1 tbsp. l. dried Italian or Provencal herbs
• 450 g penne pasta
• 3 cups marinara sauce
• 1 glass grated cheese
• 1/2 cup shredded smoked mozzarella cheese
• 1/2 cup frozen peas
• 1/4 cup grated Parmesan and 1/3 tbsp. for sprinkling
• 2 tbsp. l. butter

Preparation:

1. Preheat the oven to 230 degrees. Put on a baking sheet the peppers, cut into strips, zucchini and zucchini, cut into cubes, mushrooms and onions, mix with olive oil.
2. Add 1/2 tsp. salt, 1/2 tsp. pepper and dried herbs and bake the vegetables until tender, about 15 minutes.
3. Cook the pasta for about 6 minutes so that it remains firm inside. When ready, drain the water.
4. In a large bowl, gently stir pasta with fried vegetables, marinara sauce, cheese, peas, 1/2 tsp. salt and 1/2 tsp. pepper.
5. Transfer everything to a greased baking dish. Sprinkle the dish with Parmesan cheese, lay the pieces of butter on top. Bake until the crust is golden and the cheese is completely melted.

Pasta with creamy pesto sauce

Ingredients:

• 3/4 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 3 tbsp. l. pine nuts
• 2 cloves of garlic
• pepper
• 1/3 cup olive oil
• 1/3 cup heavy cream
• 2 tbsp. l. oils
• 340 g pasta
• 2 tomatoes

Preparation:

1. Put the basil, garlic, pine nuts, grated Parmesan in a blender bowl. Grind, add salt and pepper to taste. Then add olive oil in small portions. Mix well.
2. In a small saucepan over medium heat, heat heavy cream, add butter, melt. Add pesto sauce to a saucepan and stir.
3. Boil pasta in salted water. Drain the water, transfer the pasta to a deep dish, mix with the creamy pesto sauce. Add diced tomatoes (optional) and mix thoroughly.

Penne rigate with pork tenderloin

Ingredients:

• 250 g penne rigate
• 250 g pork tenderloin
• 1 red onion
• 1 red chili
• 500 ml tomato puree
• 3 tbsp. l. olive oil
• 6 cherry tomatoes
• 1 bunch green basil
• grated parmesan cheese
• ground black pepper
• green onion

Preparation:

1. Cut the pork tenderloin into thin pieces, fry in olive oil for 7 minutes.
2. Add red onion in half rings to the meat, finely chopped chili peppers, previously peeled from seeds, basil, cherry halves. Cook for another 3 minutes. Add tomato puree or finely chopped tomatoes. Salt, simmer for 10 minutes.
3. At this time, immerse the penne rigate in salted boiling water and cook until tender. We drain the water, pour them into ready-made sauce, we leave for a minute.
4. Put the dish on a plate, sprinkle with grated Parmesan, decorate with green onions.

Carbonara with zucchini and meatballs

Ingredients:

• 500 g minced pork
• 1 onion
• 4 slices of bacon
• 500 g spaghetti
• 4 egg yolks
• 2 zucchini
• 1 glass of cream
• 1 lemon
• 120 g grated parmesan cheese
• 1 bunch of parsley
• 2 tbsp. l. butter

Preparation:

1. Add chopped onion and spices to the minced meat to taste. Stir and roll the meatballs.
2. Dissolve the butter in a well-heated skillet and fry the meatballs for 5-6 minutes. Add the diced zucchini and bacon pieces. Cook, stirring occasionally, for another 3-4 minutes.
3. Boil the pasta in lightly salted water. In a separate bowl, mix the egg yolks with the zest of one lemon, chopped herbs and parmesan.
4. Mix the pasta with the resulting sauce and put it in a pan with the meatballs. Mix thoroughly. Season with spices to taste.

Pasta with shrimps and wine-tomato sauce

Ingredients:

• 4 tbsp. l. olive oil
• 3 cloves of garlic
• 4 cups diced tomatoes
• 1 glass of dry white wine
• 2 tbsp. l. butter
• salt, pepper to taste
• 400 g spaghetti or other pasta
• 400 g shrimp
• 1 tsp seasonings for seafood

Preparation:

1. Heat 2 tbsp in a saucepan. l. olive oil, add garlic and fry for 2 minutes. Add wine, tomatoes and simmer, stirring occasionally, for about 30 minutes. At the end of cooking, add salt and pepper to taste.
2. Cook the pasta in salted water, drain the water, add the butter and stir.
3. Heat the rest of the oil, add the shrimp and fry lightly. Then mix the shrimp with tomato sauce.

Put the pasta on a plate, pour over the sauce and serve.

Bolognese pasta

Ingredients:

• 300 g pasta
• 1 onion
• 1 stalk of celery
• 1 carrot
• 200 g minced beef
• 200 g minced pork
• 1 can of tomatoes in juice
• 3 cloves of garlic

Preparation:

1. Chop the onion, celery and carrots, and fry in olive oil until soft: first onion, after a minute celery, after another 2 - carrots.
2. We stew meat in own juice until the water boils away and the meat is browned.
3. Cook spaghetti in salted water. While the pasta is cooking, mix the meat with vegetables, add the tomatoes with juice and simmer for 40 minutes. - 1 hour. At the very end, add the garlic.

Ditalini with green pea sauce

Ingredients:

• 80 g ditalini paste
• 215 g peas
• 45 g olive oil
• 1 head of onion
• 50 g bacon
• 35 g crab meat
• 10 g parmesan cheese
• 80 g cherry tomatoes
• chilli

Preparation:

1. Heat 20 g of olive oil in a frying pan and fry the onion and bacon. When they are browned, add 200 g of peas and, as soon as the peas begin to shrink, remove from heat. We transfer the peas to a blender and make mashed potatoes from it.
2. Cook the pasta according to the instructions.

Heat 20 g of olive oil in a frying pan and heat the remaining peas for a minute, add the paste and mix quickly.

Ingredients for Option 1:

• Pasta any, even spaghetti. The main condition is quality! - 400g
• Zucchini - 1/3 or 1/2 medium
• Bulb onions - 1 pc.
• Turmeric, oregano, salt - to taste
• Vegetable butter or ghee - for frying vegetables

For the second option:

• Everything is exactly the same, only we take ripe tomatoes

My way of cooking:

1. Fry onions and spices until transparent
   2. Add the zucchini cut into cubes or slices and simmer for 10 minutes
   3. Pour water about 1 liter per 400g and bring to a boil
   4. Launch pasta, gently stirring them only once 5 minutes after boiling so that they do not stick together. At the same time, add salt and bring the dish to readiness. Do not interfere more than once
   In the second version, everything is exactly the same, only we replace the zucchini with tomatoes.

So ours are ready. Truth, simple recipes? But everything that is simple is always delicious, it is unmistakable. Serve immediately, while the dish is still hot, with fresh herbs and fresh vegetables or salad.

Pasta with stewed vegetables

Side dish recipe:

• 200-250 g pasta,
• tablespoon lemon juice,
• 3 sprigs of basil,
• a teaspoon of sugar;
• olive oil,

Vegetables:

• half a kilo of tomatoes,
• zucchini,
• 2 onions
• clove of garlic

Preparation:

1. We put the pasta on boiling in boiling water. We clean the vegetables.
2. We put the boiled pasta in a colander. Finely chop the garlic, chop the tomatoes, chop the onion.
3. Put the dried pasta into a dish, salt.
4. Fry onions in oil. Add tomatoes, garlic; simmer vegetables for 10 minutes.
5. Add lemon juice, sugar, salt to stewed vegetables. Stir the vegetable dressing, simmer for 2 minutes.
6. We clean the zucchini, cut into slices, salt, fry in oil.
7. We lay out the pasta garnish on plates, add zucchini slices on top, dressing from stewed vegetables decorate with basil leaves.
8. A side dish of pasta with stewed vegetables will go well with baked fish and meat.

Pasta with pumpkin, cheese

Recipe:

• 300-400 g pasta (noodles),
• 100 g cheese
• half a kilo of pumpkin,
• 1-2 cloves of garlic;
• vegetable oil,
• greens

Preparation:

1. Peel the pumpkin, remove the seeds. Put the pasta on a boil in salted water.
2. Pass the garlic through a press.
3. Grate the cheese on a fine grater.
4. Cut the pumpkin into cubes.
5. Throw the boiled pasta in a colander, dry.
6. Salt the pumpkin slices, stirring, fry with garlic until soft.
7. Add pasta.
8. Stir the composition, warm up, transfer to a dish.
9. Before serving pasta with pumpkin, sprinkle with cheese, garnish with herbs.

Pasta with vegetables, cheese

Side dish recipe:

• 300 g pasta (noodles),
• 100-120 g of cheese
• a dozen olives,
• half a glass of mustard dressing;
• parsley

Vegetables:

• bulb,
• bell pepper pod,
• a tomato,
• zucchini

Preparation:

1. Put the pasta on the boil. Peel the vegetables. Cut the cheese into cubes.
2. Boiled pasta, fold on a sieve, dry.
3. Bake bell peppers in the oven, cut into strips. Chop the tomato. Cut the zucchini into cubes, grate the onion. Salt vegetables, mix with cheese.
4. Salt dried pasta, put in a dish.
5. Add the cheese and vegetable mixture. Pour the garnish with mustard dressing, stir.
6. Garnish with parsley before serving pasta with vegetables, cheese.

Pasta with vegetables, nuts

Side dish recipe:

• 400 g pasta,
• 5-6 walnuts,
• a quarter glass of vegetable oil,
• rosemary branch,
• a tablespoon of lemon juice

Vegetables:

• 3 pods of sweet pepper,
• 2 stalks of celery,
• carrot,
• bulb,
• clove of garlic

Preparation:

1. Boil pasta in salted water, discard in a colander, rinse.
2. Peel the walnuts, dry the kernels, crush.
3. Peel the vegetables, chop finely, fry in oil for 5 minutes.
4. Add nuts, salt, pepper, lemon juice to vegetables. Simmer the composition for 5 minutes under the lid.
5. Put the dried pasta in a bowl with vegetables; stir.
6. Garnish with pasta with vegetables, nuts and garnish with rosemary.

Pasta with stewed vegetables

A set of products:

• Pasta, such as a feather - 250 gr;
• Onions - 1 pc;
• Eggplant -1pc (about 300gr);
• Zucchini or zucchini - 1pc (about 300gr);
• Cherry tomatoes - 10pcs or ordinary tomatoes 1 large or 2 small;
• Bulgarian pepper - 3 pcs. medium;
• Olive or vegetable oil - 50-100gr;
• Canned tomatoes in their own juice - half a liter jar;
• Garlic -2 cloves;
• Basil - 1 bunch (optional, you can take other herbs, who does not like basil);
• Ground black pepper, salt to taste.

Recipe for cooking pasta with stewed vegetables:

1. Boil pasta in a large number boiling salted water until tender the usual way depending on the type of pasta. Then put it in a colander, let the excess liquid drain.
2. Cut the onion into half rings, eggplant and zucchini or zucchini - into circles, if large zucchini and eggplant, then cut the circles into halves. Peel and chop bell peppers.
3. Fry the onions until transparent in a deep frying pan heated with olive or vegetable oil. Add eggplant, zucchini or zucchini and bell pepper... Season with salt and pepper after 3 to 4 minutes.
4. Peel the canned tomatoes and add to the saucepan with the juice.
5. Simmer vegetables for about 20 minutes, stir occasionally. What if there are no tomatoes canned in their own juice in the house? Can be replaced with homemade tomato juice, or industrial tomato juice.
6. Chop the garlic finely and stir with the vegetables together with the cherry tomatoes 5 minutes until tender. If you are using cherry tomatoes, then they do not need to be cut, and if you are using ordinary tomatoes, then cut into medium slices.
7. At the end of stewing, add pasta to the vegetables, stir and heat for 1-2 minutes all together. Sprinkle with chopped basil or other favorite herbs before serving.

Pasta with vegetables and cheese

Pasta goes well with vegetables, and with the addition of cheese, the dish acquires a pronounced taste.

To make pasta with vegetables and cheese, you need the following foods:

• 300 gr of cheese
• 2 pieces of medium onion heads,
• 2 carrots,
• 2 tomatoes,
• on the "eye" parsley, dill, green onions, salt pepper,
• 100 g of sunflower oil,
• pasta 200 gr (dry).

Cooking pasta with vegetables and cheese:

1. Boil the pasta until tender, put it in a colander and rinse.
2. Grate the cheese on a fine grater.
3. Scald the tomatoes with boiling water and remove the skin.
4. Grate the carrots on a fine grater.
5. Peel the onion and chop finely.
6. Fry on sunflower oil tomatoes, onions, turnips, carrots and simmer until tender, 10 minutes before the end of cooking, add finely chopped greens to your taste and mix everything well.
7. Mix the prepared vegetables with hot pasta, arrange in portions and sprinkle with grated cheese.
8. Serve on the table.
9. It is advisable to eat pasta with vegetables hot, just cooked. When they stand, the taste will be different.

Bon Appetit!

Pasta with vegetables and mushrooms

Pasta with vegetables and mushrooms is a good example of the right combination of products, as if from the menu healthy eating for every day and classics of Italian cuisine. You can also serve pasta and vegetables as a side dish.

Ingredients:

• 50 g frozen green beans
• 1 large carrot
• 1/2 red bell pepper
• 1 onion
• 400 g mushrooms (oyster mushroom)
• 2 small tomatoes
• some arugula (can be substituted with parsley)
• ground black pepper
• 1/2 tsp turmeric
• vegetable oil for frying
• 200 g dry durum wheat pasta.

Recipe for making pasta with vegetables and mushrooms:

1. Boil water in a saucepan for cooking pasta. Add pasta and cook until al dente (not until full readiness). When you drain the pasta, pour a mug of pasta broth, it will come in handy.
2. Mushrooms, I bought oyster mushrooms, chop finely, put raw in the pan, close the lid and fry. The lower parts of the legs, they are coarser, need to be finely chopped and fried separately and longer.
3. When the mushrooms are fried, put them on a plate, and put chopped onions in the pan, let them lightly fry.
4. I chopped the green beans finely into about 5 mm, and also put them on the onion. You can also add diced carrots right away. Simmer a little under a loosely closed lid until the carrots are cooked. Put the finished vegetables on a plate.
5. Peel fresh tomatoes. For simplicity, you can pour boiling water over the tomatoes. I just peeled them off with a sharp knife. Cut the tomatoes into thick half rings and put them to fry in one layer, adding olive oil to the pan. I have a large frying pan, so I put the peppers, chopped into strips, next to it.
6. Italian recipes involve frying in olive oil. But to save money, I fried everything in good sunflower, except for tomatoes and peppers. Olive tomatoes really have a special taste.
7. After frying a little tomatoes and peppers, add the mushrooms and vegetables previously laid out to the pan. Add salt, black pepper, turmeric.
8. Cut a small bunch of arugula (can be replaced with parsley) and put in a pan. I learned arugula recently, and I liked its tangy taste.
9. We spread the finished pasta in a pan with vegetables and mushrooms, add a mug of pasta broth. Stir the pasta with vegetables, close the lid and turn off the heat. Let the pasta and vegetables stand a little. Then put it on a plate and serve.

Pasta with meat and vegetables

I propose to cook almost familiar dish- pasta with meat. But to add color to it, add brightly colored peppers, tomatoes and onions to it. Adjust the pungency to taste, the degree of roasting too. It turns out not boring at all, but very tasty.

Ingredients for the recipe "Pasta with meat and vegetables":

• Beef pulp 300 g
• Bulb onions 2 pcs.
• Refined sunflower oil 3 tbsp. l.
• Carrots 1 pc.
• Ground sweet paprika 0.5 tsp
• Hot pepper 0.25 pcs.
• Sweet pepper 1 pc.
• Tomatoes 2 pcs.
• Spaghetti 250 g
• Garlic 2 cloves

How to cook a dish step by step with a photo at home:

1. To cook pasta with meat and vegetables, take thin and long pasta with a hole inside. They are similar to spaghetti, but slightly thicker. We also need 2 onions, carrots, fresh tomatoes.2 cloves of garlic, vegetable oil, Bell pepper, beef pulp, a slice of hot pepper, some paprika and herbs for decoration.
2. Chop the beef pulp small cubes or straws.
3. Fry the meat in vegetable oil before golden brown... The oil should be well heated so that the meat does not release juice, and the crust sets immediately.
4. Add onion and garlic, salt and sprinkle with paprika. Fry the onions until soft, stirring all the time.
5. Prepare the rest of the vegetables. Cut pepper, carrots, tomatoes in a convenient way. I usually cut carrots into strips, and diced tomatoes and peppers. If you want, then add hot pepper, I have only 1/4, but with seeds.
6. Add chopped vegetables to the cauldron to the meat and onions. Add some salt. Fry for 5 minutes, then add 0.5 cups of water and simmer, covered, until the liquid boils away.
7. After boiling the liquid, the vegetables will settle down a little.
8. Boil pasta in salted water. For convenience, I break them in half.
9. Combine pasta with meat and vegetables. Stir lightly, heat everything together for 5 minutes. Bring to taste. The dish is ready.

When serving, sprinkle with herbs. Bon Appetit!

Friends, and with what products do you often cook pasta? Share your favorite pasta recipes with additives with us in the comments.

If summer has come and young vegetables appear in abundance, pasta with vegetables is one of the most simple dishes for good breakfast... Young zucchini and zucchini are perfect for the dish, which are always available in assortment and the desired degree of ripeness. Vegetable sauce from coarsely chopped zucchini is prepared in olive oil flavored with garlic and hot pepper.

In Italy there are many pasta dishes with a variety of vegetables, either coarsely chopped or shredded. Quite often, and this is not surprising, dishes have their own name and even a completely constant recipe. For example, spaghetti alla Nerano - traditional recipe from Campagna, a masterpiece of Neapolitan cuisine. The vegetable sauce is made with zucchini fried in olive oil and served with Provolone del Monaco cheese, parmesan cheese and basil.

Pasta, or as they say - pasta, is considered a national treasure of Italy. One of the most common types of pasta is spaghetti. Typically, spaghetti are long strips of dough with a round cross-section. Depending on the thickness, they can be called: spaghetini - thin, spaghettoni - thick, or cappellini - thin as spaghetti hair. The easiest version of a dish made from such a pasta is. And here is the most famous, perhaps.

Spaghetti is just a dough, so they are served with sauces, which in turn give the pasta a special flavor. One of the most revered is green and aromatic sauce based on basil, pecorino and garlic mixed with olive oil and pine nuts. However, meat stew-, we love no less.

Considering that vegetables are the most important products in the human nutrition system, pasta with vegetables is the best way containing everything the body needs. If, of course, add to breakfast.

Let's prepare pasta with vegetables for breakfast, a dish that does not require a lot of time and effort. During the season, all vegetables are usually in the refrigerator or in the garden. If desired, the composition of vegetables for the sauce can be varied, focusing on your taste or the presence of certain vegetables. The dish turns out to be tasty and satisfying, very aromatic.

Pasta with vegetables. Step by step recipe

Ingredients (2 servings)

• Spaghetti 200 g
• Zucchini (zucchini) 1 PC
• Hot pepper 1 pc
• Garlic 2-3 cloves
• Green basil 2-3 sprigs
• Hard cheese (parmesan, pecorino) 50 g
• Cherry tomatoes 5-6 pcs
• Olive oil 3-4 tbsp l.
• Lemon to taste
• Salt, black pepper, dry Mediterranean herbs taste

1. Generally speaking, pasta with vegetables can be made from other pasta as well. But, as a rule, many types of pasta are specially designed to hold sauces on their surface. But spaghetti, or their varieties, are more suitable for mixing with various additives consisting of large pieces. Therefore, which paste to use is at your discretion.

   Spaghetti is the most common pasta

2. For the dish, you need a young zucchini or zucchini of medium size, with a smooth and shiny surface and immature seeds. If it is possible to use multi-colored zucchini and zucchini - pasta with vegetables will be much more attractive in appearance. For flavor, it is worth adding pepper to the dish, it is better spicy, but you can also sweet Bulgarian.

   Vegetables for the sauce - squash, zucchini, garlic

3. Heat olive oil in a skillet and fry the garlic cloves, peeled and flattened with a knife block, in it. The task of the garlic is to flavor the olive oil, then the garlic must be thrown away. Garlic should be fried until a light blush, no more, so that it does not add a special flavor to the dish.

   Fry the garlic in olive oil

4. To clear the pod of hot pepper from seeds and carefully remove the inner partitions of white color. These parts of the pod contain the lion's share of capsaicin, which causes pungent taste... The walls of the hot pepper pod have a rather neutral or weak pungent taste, but, at the same time, have an intense aroma. Cut the peppers into small pieces and fry in flavored olive oil for 1 minute.

   Fry hot peppers

5. Cut the courgette or zucchini into slices 5-6 mm thick and cut in half again. You should end up with halves of circles. If the zucchini is large in diameter, it can be cut into four pieces. Fry the zucchini with pepper in oil until soft.

   Fry the zucchini with pepper

6. When frying, you do not need to cover the pan with a lid, but it is worth stirring the vegetables for even frying. When the zucchini have become very soft, but still "keep" their shape, salt and pepper them, add 1-2 pinches of dry aromatic herbs that are typical for the Mediterranean region: oregano, basil, savory, etc. Turn off the fire under the pan, cover the pan cover and leave the fried vegetables to cool slightly. Remove 1 tsp from the lemon. zest and chop it well. Add zest and 1 tbsp to the fried vegetables. l. lemon juice.

   Add spices to sautéed vegetables

7. Meanwhile, tear off all the leaves from the basil sprigs and put them in a chopper. Add grated cheese - pecorino, parmesan. But a softer emmental is fine too. Optionally add 1 clove of garlic. Grind all ingredients. You should get an almost dry cheese mixture with a pleasant emerald color.

   Grind hard cheese and basil

8. Boil the spaghetti in a large amount of water, salted at the rate of 5-7 grams of salt per 1 liter of water. The boiling time of the pasta is indicated on the package and should not be changed. The manufacturer of the pasta guarantees the degree of readiness of the al dente pasta, if, of course, it is a pasta, and not a compilation from flour of an unknown type.
9. Place the boiled spaghetti in a colander, then mix with the vegetables. Add to the pasta and vegetables a few halved cherry tomatoes and the cheese mixture with basil. Stir the spaghetti well to distribute all the vegetables evenly.

Many housewives are looking for simple recipes, hearty dishes that do not require a long stay at the stove. If you are one of them, try making pasta with vegetables and sauce in the Italian style. The treat is light, aromatic, and tastes as good as restaurant dishes. Diversify it by adding meat, in addition to noodles, to the recipe. Durum wheat pasta is good for your health, and your favorite spices add a delicious scent to your food. Stop seeing a regular product in pasta, consider in it the basis of a culinary masterpiece.

How to cook pasta with vegetables

For the perfect treat, boil your main ingredient, pasta, properly. It's easy to do by following the recommendations. experienced chefs or famous chefs:

1. Choose only hard pasta, they will not turn into a mushy mixture during cooking.
2. The water should completely cover the pasta, ideal proportions are 4 cups of liquid for 125 g of pasta.
3. It is possible to avoid sticking by adding 4 tbsp. l. vegetable oil.
4. Observe 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 a paste. The recipe for cooking in a multicooker is different: in it, the components are cooked together. Improve taste qualities treats will help the sauce:

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

Vegetable pasta recipe

When you start creating this culinary art for the first time, use detailed recipe with photo. Pasta with vegetables is prepared in several ways: with different pasta, sauces, vegetables, in the oven, slow cooker and in a pan. Taste each one, choosing your favorite, but do not forget that the calorie content of the dish is indicated per 100 g of the finished product.

Pasta with vegetables in a creamy sauce

• Time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 235 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

The recipe for pasta with vegetables and various sauces came to us from Italy. Now it has been adapted for Russian cuisine, including products that are familiar to our people. The versatility of the treat lies in lightness, satiety, speed of cooking.... Making pasta with vegetables in creamy sauce, you feed the family delicious breakfast, lunch or dinner in just 40-60 minutes. The cheese specified in the recipe can be changed to hard or Feta.

Ingredients:

• spaghetti - 0.5 kg;
• onions, carrots, bell peppers, zucchini - 1 pc.;
• butter - 25 g;
• olive oil - 2 tablespoons l .;
• cream 20% - 200 g;
• cream cheese, spices, herbs - to taste.

Cooking method:

1. Boil the spaghetti, put it in a colander, rinse, drain the water. Add olive oil, stir.
2. Cut the onion into half rings, Bulgarian pepper, carrots, zucchini - into strips.
3. Fry, carrots, add pepper, after 5 minutes - onion, and when it is fried, add zucchini. Pour in a little water, add your favorite spices, simmer until half cooked.
4. Then pour in the cream, throw in the butter, cheese. Stir, bring to readiness.
5. Arrange the spaghetti on plates, pour over the sauce, sprinkle with herbs.

With frozen vegetables

• Time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 191 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Many housewives stock up on vegetables for the winter by freezing them. Thanks to such heat treatment they store a lot of vitamins, nutrients... With vegetable stocks in the freezer, you won't be caught off guard by the unexpected arrival of guests. Feed them delicious Italian food prepared on hastily... This recipe is the simplest, but you can add some flavor to it by sprinkling with hard cheese or adding fresh herbs. Use a store-bought mixture if you are not freezing vegetables for the winter.

Ingredients:

• pasta - 400 g;
• frozen vegetables - 300 g;
• salt to taste.

Cooking method:

1. Boil pasta, defrost vegetable mix and put in a preheated pan.
2. Add 50 ml of water, simmer covered for 20 minutes.
3. Remove the lid, simmer for another 10-15 minutes.
4. Mix all ingredients, season with salt.

Oriental spaghetti with vegetables

• Time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 163 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

The recipe for spaghetti with oriental vegetables is present in the menus of many restaurants, being one of the most popular among visitors. Prepare it at home simply by using soy sauce, teriyaki and oriental spices. If you want to enhance the aroma, taste of the treat, pour in a little balsamic vinegar... Meat lovers can be added during the roasting process to vegetables chicken fillet.

Ingredients:

• pasta - 300 g;
• onions, bell peppers, eggplant - 1 pc .;
• tomato paste (pulp fresh tomatoes) - 2 tbsp. l .;
• green beans- 100 g;
• soy sauce, teriyaki, ground black pepper - to taste;
• vegetable oil- for frying.

Cooking method:

1. Boil the pasta in salted water, cut the vegetables into strips.
2. Saute the onion, add pepper, eggplant, beans, fry until soft.
3. Add tomato paste(pulp), sauces, black pepper.
4. Pour the vegetable mass into the pasta, mix, serve.

With cheese

• Time: 1 hour.
• Servings Per Container: 8 Persons.
• Calorie content: 215 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Pasta - main ingredient most Italian food. Their scent, appearance and beckons to try a portion of the treat, but it is impossible to refuse the additive. The secret of cooking is in combination of the main component with vegetables, spices, grated cheese and herbs. Make this amazing dish in your kitchen, feel like an Italian from the comfort of your own home.

Ingredients:

• pasta - 450 g;
• parmesan - 150 g;
• minced meat - 450 g;
• onions, carrots - 1 pc.;
• tomatoes - 5 pcs.;
• garlic - 3 cloves;
• celery - 1 bunch;
• red dry wine- 1 tbsp.;
• olive oil - 100 ml;
• sugar - 10 g;
• salt, pepper - to taste.

Cooking method:

1. Pour 30 ml of olive oil into boiling salted water, boil the pasta.
2. Saute onions, add carrots, peel 3 cloves of garlic, squeeze out. After 10 minutes add minced meat, fry, stirring constantly.
3. Scald the tomatoes with boiling water, remove the skin, cut into cubes, add to the vegetables. Then add chopped celery, sugar, pour in wine and simmer for 15-20 minutes over low heat.
4. Pour pasta into the vegetable mixture, pepper and stir. Serve in portions sprinkled with cheese.

With Chiken

• Time: 1 hour.
• Servings Per Container: 7 Persons.
• Calorie content: 144 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Our hostesses rarely cook Italian-style treats at home. Pasta is more familiar to us as a side dish. Try to cook them by mixing with a vegetable mixture and chicken, the resulting independent dish will amaze you and loved ones with its amazing taste. For lack of fresh vegetables, use frozen, and choose pasta what you like.

Ingredients:

• horns - 350 g;
• chicken fillet - 400 g;
• onions, carrots - 2 pcs.;
• tomatoes, sweet peppers - 250 g;
• garlic - 3 cloves;
• green onions - 4 feathers;
• lean oil - 80 ml;
• soy sauce - 4 tablespoons l .;
• salt, pepper - to taste;
• greens - 1 bunch.

Cooking method:

1. Cut the fillet into thin slices, fry for 5 minutes.
2. Add the onion, cut into half rings, grated carrots.
3. Pour in sauce, season, add tomatoes, diced peppers, simmer for 10 minutes.
4. Boil the horns, rinse, add to the vegetable and meat mixture.
5. Sprinkle with chopped herbs, onions, squeeze out the garlic, mix, fry for another 7 minutes.

With meat

• Time: 1 hour.
• Servings Per Container: 9 Persons.
• Calorie content: 121 kcal.
• Purpose: for the second.
• Cuisine: Asian.
• Difficulty: easy.

This recipe transforms regular pasta with vegetables into a masterpiece of Asian cuisine. If you don't like fat in your food, use beef tenderloin over pork. If desired, replace the broccoli listed in the list of ingredients with cauliflower, after boiling the inflorescences. You can skip adding salt in the process, but serve the treat with soy sauce.

Ingredients:

• beef - 600 g;
• spirals - 300 g;
• carrots, onions - 2 pcs.;
• broccoli - 300 g;
• garlic - 4 cloves;
• soy sauce - 4 tbsp. l .;
• bouillon cube - 1 pc.;
• sugar - 2 tbsp. l .;
• olive oil - 5 tbsp l .;
• water - 70 ml.

Cooking method:

1. Boil the spirals, add olive oil, mix.
2. Dissolve sugar and bouillon cube in hot water, pour in sauce, stir.
3. Cut the beef into small pieces, fry until tender, pour in the sauce, boil for 10 minutes.
4. Pass the onion cut into half rings until golden brown, add the carrots, chopped in the same way.
5. When the vegetables are soft, add broccoli ( cauliflower), squeeze out the garlic, fry for another 5 minutes.
6. Pour meat and vegetable mass to the spirals, mix, let it brew, serve.

In the oven

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 167 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Vegetables with pasta baked in the oven with minced meat look unusual and original. For this treat, it is better to use tubules rather than horns and spaghetti. The cheese will melt and the casserole will have a delicious crust. The lack of minced meat is not a problem, many housewives replace it with sausage, ham, sausages or do not put it at all. The casserole tastes vaguely like pizza.

Ingredients:

• feathers - 250 g;
• minced meat - 300 g;
• lean oil - 2 tbsp. l .;
• onions, sweet peppers, tomato, eggs - 2 pcs.;
• carrots - 1 pc.;
• greens, spices - to taste;
• cheese - 200 g;
• sour cream - 4 tbsp. l.

Cooking method:

1. Saute the onions and carrots until softened, add pepper strips and minced meat.
2. Fry, stirring occasionally until the minced meat is tender. Add diced tomatoes and simmer for 2 minutes.
3. Pour everything into a bowl, season, mix with chopped herbs.
4. Boil the feathers, rinse, combine with vegetables and minced meat.
5. Beat eggs with sour cream, spices.
6. Grease a baking dish with butter, lay out the rolls, pour over beaten eggs, bake in the oven for half an hour at 180 ° C.
7. Sprinkle with cheese 5 minutes before finishing.

In a multicooker

• Time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 104 kcal.
• Purpose: for the second.
• Cuisine: European.
• Difficulty: easy.

To prepare pasta with vegetables simply and quickly, a multicooker will help - an irreplaceable assistant in the kitchen. This recipe differs from the previous cooking method: pasta is cooked along with the rest of the ingredients. The quality of the finished product does not suffer from this. The treat turns out to be fragrant, has a delicious creamy taste thanks to the sauce.

Ingredients:

• spirals - 300 g;
• onions, carrots - 1 pc.;
• broccoli - 2 heads;
• corn, beans (canned) - 50 g each;
• garlic - 3 cloves;
• cheese - 50 g;
• fat cream - 100 ml;
• water - 2 tbsp.;
• salt, pepper - to taste.

Cooking method:

1. Saute the garlic and onion for 15 minutes on the "Fry" mode.
2. Add the rest of the chopped vegetables, fry for 4 minutes.
3. Pour in water, let it boil, add the spirals.
4. Set the "Multi Cook" mode for 10 minutes and 100 ° C.
5. After a while, season, add cream, cook until beep.
6. Sprinkle with grated cheese before serving.

In a frying pan

• Time: 45 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 285 kcal.
• Purpose: for the second.
• Cuisine: European.
• Difficulty: easy.

It is easy to make ordinary pasta original by frying in a pan with vegetables. The advantage of this method is that there is no need to dirty a lot of dishes - everything is cooked in one container. In addition to the ingredients stated in the list, add your favorite ones, there are no restrictions in spices either. For those who do not consider themselves a vegetarian, you can additionally use minced meat, sausages, sausage.

Ingredients:

• pasta - 400 g;
• onions, carrots - 1 pc.;
• tomato paste - 1 tbsp. l .;
• garlic - 1 clove;
• spices to taste;
• lean oil - for frying.

Cooking method:

1. Put in a frying pan with hot oil raw pasta, fry until golden brown.
2. Fill in hot water to cover, reduce the heat, cover with a lid, simmer until the liquid is completely absorbed by the paste. If the pasta remains raw, add water and continue simmering.
3. When the pasta is cooked and the liquid has been absorbed, add the chopped vegetables, season, fry everything together.
4. Add tomato paste, mix, turn off.

Video

Even such a simple dish as pasta with vegetables can be prepared in an original and sophisticated way. The combination of cheese, tomatoes and pasta will appeal to any gourmet.

For those looking for a simple and quick recipe for dinner, good lean dish from pasta with vegetables.

It is prepared from the following products:

• pasta in the amount of 180 g;
• one early zucchini;
• one carrot;
• bulb;
• one tomato;
• sunflower oil;
• salt;
• ground dried garlic.

Step by step recipe:

1. Boil the pasta in salted water. We prepare them, focusing on the manufacturer's recommendations.
2. We clean and wash vegetables in parallel.
3. Three carrots and simmer in a saucepan with butter.
4. Following it, we send chopped onions, sauté, stirring.
5. Next, cut the zucchini into cubes and send it to the saucepan.
6. Cut the tomatoes in the same way and add them to the vegetables.
7. Salt a little, and flavored with ground garlic. Simmer for about seven minutes.
8. We put the finished pasta in a colander. We keep a little under the stream cold water and send it to stewed vegetables.

This dish is perfect as a hearty side dish for meat or poultry.

With minced meat in the oven

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

To do this, we 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 of cheese;
• four large spoons of sour cream.

Cooking in the oven:

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

Serve the dish with minced meat and vegetables hot.

Cooking in a multicooker

A slow cooker can help you make pasta quickly and easily.

Required components:

• 300 g of pasta;
• onion head;
• carrot;
• two heads of broccoli;
• three garlic cloves;
• 100 ml heavy cream;
• two glasses of water;
• salt and pepper.

Let's find out how to cook in a multicooker:

1. Saute chopped onion and garlic for fifteen minutes on the "Fry" mode.
2. Add broccoli and carrot pieces. We fry for another four minutes.
3. Pour in water, add pasta.
4. We set the “Multipovar” mode and cook for ten minutes.
5. At the end, pour in the cream, add salt.

Sprinkle with grated cheese before serving.

Italian recipe

Italian-style pasta is prepared with tomatoes, peppers, eggplant and cheese.

Exact number of products:

• 350 g pasta;
• two onions;
• 300 g of tomatoes;
• two sweet peppers;
• 400 g eggplant;
• half a head of garlic;
• sunflower oil;
• salt and pepper;
• parsley.

Cooking process:

1. Eggplant with crumbled strips.
2. Chop the onion and sauté together with the eggplant in butter.
3. Separately fry the peppers, cut into strips.
4. Scald the tomatoes with boiling water and peel them. Cut them into cubes and add to the pepper. Simmer for two minutes.
5. We combine vegetables, chopping garlic, herbs to them. Add pepper and salt.
6. Boil flour products until cooked and send them to vegetables. We simmer for five minutes.

Put pasta with vegetables on plates and sprinkle with cheese.

Step by step cooking in a pan

Some housewives prefer to fry pasta with vegetables in a pan. This allows you to use minimal amount dishes, because everything is prepared in one container.

Required components:

• 400 g pasta;
• onion head;
• carrot;
• garlic clove;
• spices;
• a tablespoon of tomato paste;
• oil for frying.

Step-by-step recipe in a frying pan:

1. Heat oil in a frying pan and put raw pasta... It is best to take a paste for this.
2. Fry them until golden brown.
3. Fill with hot water so that it completely covers them.
4. We remove the fire to a minimum and simmer under the lid until the water is completely absorbed.
5. If the pasta is not cooked, add more liquid.
6. Add chopped vegetables and season them with spices and salt. Fry all products in a pan for five minutes.
7. Add the tomato paste, simmer for another five minutes and turn off the heat.

Serve hot fried pasta with vegetables, garnish with herbs.

With chicken and creamy sauce

Some housewives prefer to cook shells, spirals or horns with chicken. Best for next recipe pasta is suitable. The type of products is selected according to your wishes.

Required Ingredients:

• 250 g of pasta;
• chicken fillet;
• three slices of bacon;
• 300 ml cream (20%);
• 50 g of hard cheese;
• bulb;
• vegetable oil;
• basil;
• salt with ground pepper;
• three liters of water;
• a teaspoon of wheat flour.

Step by step cooking:

1. We put a container with three liters of water on the fire. As soon as it boils, add salt and lay out the pasta. We cook according to the tips on the package.
2. Remove the skin from the fillet and cut into medium-sized pieces.
3. Chop the bacon slices into cubes, and pass the garlic through a press.
4. On hot skillet pour oil, spread the chicken and fry for a couple of minutes over high heat.
5. Add bacon and onion to the fillet. Fries for a minute.
6. Mix all ingredients and add flour.
7. After a minute, pour in the cream and cook the dish until the sauce thickens.
8. Finely three cheese and pour into the sauce.
9. Add garlic and spices.
10. Transfer the finished pasta to the creamy mixture with chicken, mix and simmer for one minute.
11. Serve the dish immediately after cooking, sprinkle with basil.

The main thing is not to overcook the pasta.

Pasta with frozen vegetables

Many housewives have vegetables in the freezer for the winter. Such products are suitable as an ingredient in the following recipe.

You will need:

• 400 grams of pasta;
• salt to taste;
• 350 g of frozen vegetable products.

Cooking pasta with frozen vegetables:

1. Boil flour products until ready.
2. Defrost the vegetable mixture and place in a hot skillet.
3. Add 50 ml of liquid and simmer covered for 20 minutes.
4. We remove the lid and simmer for about ten minutes.
5. We shift pasta to the vegetables, add salt and pepper.

Serve the food sprinkled with herbs.