Veggie Pasta (V)
Light vegetable pasta, made with pasta water, garlic & butter.
Ingredients:
Serves 3-4 | 45 minutes prep and cook | Approx 640 calories for the whole dish
1 zucchini (courgette)
1 red pepper
1 red onion
Pasta of your choice (1/2 a pack)
Pasta water
1 garlic clove
Knob / 25grams butter
Salt & pepper
Parmesan optional
Small bunch of parsley
Instructions:
Step 1: Prepare the veggies
Finely chop into cubes your zucchini and red pepper.
Thinly slice your red onion.
Step 2: Prepare and cook your pasta
Boil your kettle and put in a saucepan with salt until boiling.
Add your Pasta and cook according to instructions (if cooked early don’t drain the pasta water just turn off the heat).
Step 3: Cook the veggies
At the same time the pasta is cooking fry your veggies in a light oil in the pan - medium heat for approximately 10 minutes.
Add salt and pepper.
Step 4: Bring the meal together
After 10 mins when the veg is softened and the pasta is cooked grate your clove of garlic into the veggies in the pan and stir.
Once stirred and still on a medium heat immediately add your knob of butter and let it melt down for a minute.
Add 1/2 cup of pasta water and mix (you can always add more or less depending on your preferred consistency and keep on the heat for a couple of mins.
Add more salt and pepper, sprinkle parsley and parmesan optional - serve and enjoy!
Makes great leftovers.
The finished product.