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Recipe Types: 1-Pan entree , 300 Kcal Breakfasts , 300 kcal Desserts , 500 Kcal Meals , 700 Kcal Meals , Antipasti , Beverage , Bread/Pizza , Breakfast , Desserts & Candy

Pasta with Vegetables

2014-09-05
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m
imd-daniel

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Nutritional Info

This information is per serving.

  • Calories

    470

  • Calories from Fat

    110

  • Total Fat

    12g

  • Saturated Fat

    2g

  • Trans Fat

    0g

  • Cholesterol

    10mg

  • Sodium

    405mg

  • Carbohydrates

    76g

  • Dietary Fiber

    9g

  • Sugar

    6g

  • Protein

    17g

  • 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.

Related Recipe

Rapini and Pasta

Ingredients

  • 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

Step 1

Steam or boil vegetables until firm but tender.

Step 2

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.

Step 3

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.

Step 4

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

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