Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Children all over the world love pasta. Just find the pasta shape that your kids love and they will even help you cook it. Vegetable Pasta is a basic pasta recipe for vegetarians.
|Preparation time:||30 minutes|
|Pasta (any shape)||2 cups|
|Red Onion||1/2 cup chopped|
|Red Bell Pepper||1 small|
|Broccoli||2 cups florets|
|Tomato Puree||1 cup|
|Dry Italian Seasonings||1 tbsp|
|Dry Parsley||1/2 tbsp|
|Fresh Basil Leaves||10|
|Parmesan Cheese||1/4 cup|
|Red Pepper Flakes||1/2 tsp|
|Crushed Black Pepper||1/2 tsp|
|Olive Oil||2 tbsp|
|Salt||1 + 3/4 tsp|
|Brown Sugar||1 tsp|
- Heat 6 cups of water in a large vessel and add 1 tsp of salt. Bring it to boil and add pasta. Once it starts boiling again, reduce the heat. Boil as per package direction. It should be cooked and firm. Drain the water and sprinkle 1 tbsp of oil. Keep aside.
- Heat remaining oil in a sauce pan. Add grated onion and garlic. Saute till they start changing color.
- Add chopped bell pepper. Saute for a minute.
- Add tomato puree, italian seasonings, parsley, chopped basil leaves, sugar, salt, red pepper flakes and freshly crushed black pepper. Cook until it starts to boil. Add about half cup of water.
- Blanch broccoli florets and keep aside (boil water, turn off the heat, add broccoli in the boiled water, drain the water in one minute).
- Fold the cheese in the sauce and wait for it to melt.
- Now add drained pasta and broccoli florets in the sauce. Mix well.
- Vegetable Pasta is ready, serve it hot.
- You can use any vegetables of your choice but I especially like bell pepper because it gives a crunch to the pasta.
- Do not overcook vegetables. They should stay crunchy.
- For best results, use fresh basil and parsley but if you don’t have them fresh, you can use dried leaves.
- Pasta should not be overcooked. It should be al dente – cooked but still firm.
- Here is the recipe of another very popular pasta sauce i.e. Arrabiata Sauce.