Pasta with Vegetables Recipe
Ingredients
| Fettucini, vermicelli, or spaghetti - 1-1/2 pounds | ||
| Vegetables | 9 Cup (16 tbs) | |
| Cherry tomatoes | 2 Cup (16 tbs) | |
| Olive oil or butter - 3/4 cup | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Fresh basil, parsley, and thyme - 1/2 cup, chopped, mixed | ||
Directions
MAKING
1 In a large pan, add a large quantity of water and bring to a boil.
2 Add in pasta and boil.
3 Drain well and keep aside, if using immediately.
4 If you want to use it later, put it back in a bowl with water to cover, or in a plastic bag, this will prevent drying out of pasta.
5 Meanwhile, In a pan, separately boil the florets, zucchini, carrots, peas, beans, or asparagus.
6 Cook until just tender.
7 Drain well and set aside.
8 In a large pan, heat the oil or butter.
9 When sizzling hot, add in the cooked vegetables.
10 Gently toss over heat, coating well with the oil.
11 Add in the tomatoes, pasta, salt, freshly ground pepper and herbs to taste.
12 Continue tossing until thoroughly heated.
SERVING
13 Serve hot.
1 In a large pan, add a large quantity of water and bring to a boil.
2 Add in pasta and boil.
3 Drain well and keep aside, if using immediately.
4 If you want to use it later, put it back in a bowl with water to cover, or in a plastic bag, this will prevent drying out of pasta.
5 Meanwhile, In a pan, separately boil the florets, zucchini, carrots, peas, beans, or asparagus.
6 Cook until just tender.
7 Drain well and set aside.
8 In a large pan, heat the oil or butter.
9 When sizzling hot, add in the cooked vegetables.
10 Gently toss over heat, coating well with the oil.
11 Add in the tomatoes, pasta, salt, freshly ground pepper and herbs to taste.
12 Continue tossing until thoroughly heated.
SERVING
13 Serve hot.
Chef
