Pasta with vegetables

La Mozzarella in Carrozza - Pasta with vegetables

Yields:2 | Prep Time: 10Min ~ Cooking Time: 15Min | Difficulty Level: Easy


Longer, sunny, hot days. Spring is coming and I know it because I can’t stand anymore broccoli or cauliflower. On my table: salads, few shy cherry tomatoes and colorful dishes like this pasta. Here Vegetables aren’t over cooked so they remain crunchy and tasty. Don’t forget to Use fresh aromatic herbs like basil and thyme: they’ll make the difference!


- Chop the onion spring and stir fry it in a large pan with some Extra Virgin olive oil. Stir in vegetables, season with a pinch of salt and cook until veggies are still crunchy.

- Bring a pot of salted water to a boil and cook pasta “al dente”. Tip the drained pasta into the pan with the veggies, add a glass of pasta water and cook until the liquid is reduced. 

- Turn off the heat, add the grated cheese, the basil and the thyme.

- Serve with some extr Virgin olive oil and ground black pepper.

Related post

La Mozzarella in Carrozza - Pizzoccheri
Pizzoccheri
La Mozzarella in Carrozza - Pasta with cauliflower
Pasta with cauliflower
La Mozzarella in Carrozza - Rainbow rice salad with spring vegetables
Rainbow rice salad with spring vegetables
La Mozzarella in Carrozza - Pasta with yellow cherry tomatoes and Stracchino cheese
Pasta with yellow cherry tomatoes and Stracchino cheese

0 Last Comments

Ingredients
    ~ 140g Gnocchetti sardi
    ~ 1 medium Eggplant, diced
    ~ 1 medium Red Pepper, dices
    ~ 2 Zucchini, diced
    ~ 1 Carrot, diced
    ~ 1 Spring onion
    ~ 5 Basil leaves
    ~ 1 teaspoon Thyme
    ~ 2 Tbsp Grated cheese
    ~ Extra Virgin olive oil
Leave a comment