Pasta with sautéed summer vegetables

Light, tasty and good even cold: pasta with pan-fried summer vegetables is a vegan first course, quick and tasty. Prepared with summer vegetables as eggplant, Peppers and courgettes. A little’ of onion, fresh basil and, to complete, crumbled Apulian taralli instead of grated cheese. Like this, pasta with sautéed summer vegetables is also a vegan recipe, low in calories and rich in taste. Also to try in cold pasta salad version with vegetables, very good. alternative? If you love eggplants try the orecchiette with sautéed eggplant and dried tomatoes.

At my house it is the classic first course save-dinner and recycling, because I prepare it when I have vegetables to consume with some urgency: affection in two minutes and I put them in the pan with a drizzle of extra virgin olive oil and many aromatic herbs. Pasta with sautéed summer vegetables is good both hot and cold: becomes a tasty pasta salad to which you can also add fresh cherry tomatoes and mozzarella cubes. So it will also be a delicious one-piece dish, maybe to take to the beach.

Obviously, stir-fried vegetables are also a great side dish for meat or fish and are good both hot, both cold. If you love mixed vegetable contours, also try BAKED GRATIN SUMMER VEGETABLES, maybe to fill a SALTED TART OF SWEET AND SOUR VEGETABLES or a TART WITH RATATOUILLE VEGETABLE AND BUFFALO MOZZARELLA DOP.

PASTA WITH SAUTÉED SUMMER VEGETABLES

Portions: 4 Preparation: 15 minutes cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 3.5/5

( 2 voted )

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Ingredients

an Eggplant

a red bell pepper

3 Zucchini

an onion

a handful of cherry tomatoes or piccadilly

fresh herbs (Basil, Thyme, Marjoram, oregano)

extra virgin olive oil

salt and pepper (or chilli)

4-5 Apulian taralli

Procedure

Wash all vegetables and then clean them. Remove the ends of the courgettes and eggplant, delete the petiole, the seeds and white filaments inside the pepper. Cut the aubergines into cubes, the zucchini with washers and the peppers with fillets. Then thinly slice the onion. Cut a part of the tomatoes in half and leave the others whole.

Heat the extra virgin olive oil in a large pan, add the onion and brown, then add the aubergines and sauté for two minutes. Add the peppers and zucchini and brown the vegetables over a high heat. Finally, add the tomatoes. Deglaze with white wine. When alcohol has evaporated, season with salt, add a little pepper, cover and cook over high heat for about 20 minutes or until the vegetables are soft.

When the vegetables are cooked, add chopped herbs.

Boil the pasta in salted water, drain it al dente and sauté it over high heat with vegetables, adding a drizzle of extra virgin olive oil and some cooking water if necessary. Put the pasta with stir-fried stive vegetables in individual dishes and complete with crumbled Apulian taralli. This dish is also great in cold version, as summer pasta salad. Bon appétit!

Note

You can store stir-fried vegetables for 2-3 days in the refrigerator, hermetically sealed, and use them to season bruschetta or as a side dish of meat or fish dishes.