Pasta with Vegetables2014-09-05
- Servings : 4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
This information is per serving.
Calories from Fat110
Serving Size:15 oz. (430 g)
Pasta with Vegetables is a typical Apulian blend of pasta and fresh vegetables rarely found on Italian-American restaurant menus. Why settle for a 470 calorie pasta dish with up to 9 grams of fiber when you can have a 2,000 calorie Fettuccine Alfredo with over a days worth of saturated fat and sodium?
Pasta with vegetables combines orrechiette (little ears) or any short pasta with a variety of vegetates in a olive oil, garlic, and anchovie sauce. You can omit the anchovies if desired.
Fresh or frozen vegetables can be used for this recipe. Pasta with vegetables takes less than 30 minutes to make using fresh vegetables. Add 5 to 10 minutes when using frozen vegetables.
- 24 oz. (675 g) fresh or frozen vegetable medley (broccoli, cauliflower, carrots)
- 12 oz. (340 g) orecchiette or other short pasta
- 3 tablespoons (45 ml) extra virgin olive oil
- 2 to 3 garlic cloves, minced or to taste
- About 1 cup (240 ml) pasta cooking water
- 2 oz. (56 g) canned anchovy fillets, chopped
Method of Preparation
Steam or boil vegetables until firm but tender.
Meanwhile, bring about 1 gallon (4 l) of water to a rolling boil over high heat and cook pasta per manufacturers recommended cooking time until al dente. Reduce heat to medium-high after adding pasta to prevent boil over. Drain, reserving about 1 cup of the pasta water.
In a small skillet over low heat, add chopped anchovies, anchovy oil, olive oil and garlic. Cook about 5 minutes to infuse the oil. Do not let the garlic burn or it will be bitter.
In a large serving bowl or pot used to cook the pasta. Combine drained pasta, half the pasta water, vegetables and anchovy oil. Add remaining water if the pasta seems dry. Serve immediately