We start by preparing the necessary ingredients for this delicious vegetable pasta recipe. The first step is to finely chop the onion and garlic so that the flavors combine perfectly. It is important to choose a fresh onion, which will give a sweet taste to the dish, and the garlic will add a characteristic spicy note.
We heat a large pan in which we add a combination of water and oil, making sure that the oil does not exceed 2-3 tablespoons. When the oil starts to sizzle, we add the chopped onion and garlic. We sauté them over medium heat, stirring constantly, until the onion becomes translucent and the garlic releases its aroma. This step is essential as it will create the flavorful base of the dish.
Next, we take care of the carrots, which need to be peeled and cut into rounds or cubes, according to preference. We add the carrots to the pan and cook them together with the onion for a few minutes until they start to soften. It is important not to leave them too long so that they remain crunchy.
After the carrots have softened slightly, we add the diced zucchini. The zucchini will cook quickly, so we need to be careful not to leave it in the pan for too long. We mix it with the onion and carrots, and if we notice that the mixture is too dry, we add a little water to help the vegetables cook well. We let all the ingredients cook together until they become tender and aromatic.
In another pot, we boil the pasta according to the instructions on the package, choosing our preferred type of pasta – whether penne, fusilli, or spaghetti. When the pasta is al dente, we drain it and add it to the pan along with the cooked vegetables and boiled corn. We mix everything carefully so that the pasta is nicely coated with the flavors of the vegetables.
Although the original recipe suggests adding cream or milk, I decided to keep the dish light and avoid this ingredient to allow the vegetables to truly shine.
Finally, for an extra touch of flavor, we sprinkle grated cheese on top of the dish. The cheese will melt slightly, bringing a creamy and delicious taste. This dish is perfect for a quick, healthy, and colorful dinner, and the combination of fresh vegetables and pasta makes each serving a delight for the taste buds. We serve it warm, alongside a fresh green salad to complete our meals with essential vitamins and minerals. Enjoy your meal!
We heat a large pan in which we add a combination of water and oil, making sure that the oil does not exceed 2-3 tablespoons. When the oil starts to sizzle, we add the chopped onion and garlic. We sauté them over medium heat, stirring constantly, until the onion becomes translucent and the garlic releases its aroma. This step is essential as it will create the flavorful base of the dish.
Next, we take care of the carrots, which need to be peeled and cut into rounds or cubes, according to preference. We add the carrots to the pan and cook them together with the onion for a few minutes until they start to soften. It is important not to leave them too long so that they remain crunchy.
After the carrots have softened slightly, we add the diced zucchini. The zucchini will cook quickly, so we need to be careful not to leave it in the pan for too long. We mix it with the onion and carrots, and if we notice that the mixture is too dry, we add a little water to help the vegetables cook well. We let all the ingredients cook together until they become tender and aromatic.
In another pot, we boil the pasta according to the instructions on the package, choosing our preferred type of pasta – whether penne, fusilli, or spaghetti. When the pasta is al dente, we drain it and add it to the pan along with the cooked vegetables and boiled corn. We mix everything carefully so that the pasta is nicely coated with the flavors of the vegetables.
Although the original recipe suggests adding cream or milk, I decided to keep the dish light and avoid this ingredient to allow the vegetables to truly shine.
Finally, for an extra touch of flavor, we sprinkle grated cheese on top of the dish. The cheese will melt slightly, bringing a creamy and delicious taste. This dish is perfect for a quick, healthy, and colorful dinner, and the combination of fresh vegetables and pasta makes each serving a delight for the taste buds. We serve it warm, alongside a fresh green salad to complete our meals with essential vitamins and minerals. Enjoy your meal!
Ingredients
oil for sautéing (I put 3 tablespoons) a large onion 3-4 cloves of garlic 2 carrots 100 ml of sour cream or milk (I didn't add) a small can of boiled corn 250 g of pasta (I used Risoni-Barilla, because they are my little one's favorites) 3 small zucchinis salt and white pepper to taste 150-200 g of cheese (I used mozzarella because that’s what I had, but any kind of cheese can be used - I would have preferred telemea)