Pasta Salad with Vegetables
Simple Recipes Fasting Recipes Italian Pasta Vegetables Salads
Like every winter, there comes a moment when I can't stand heavy foods anymore and I need to slowly introduce more and more vegetables into the menu.
Ingredients
150g short pasta
6 cherry tomatoes (12 if very small)
1 zucchini
1 bell pepper (I used 1/3 each of red, yellow, and green pepper)
4 basil leaves
3 garlic cloves
5 tablespoons extra virgin olive oil
10 grinds of chili
salt
Servings: 2
How to prepare pasta salad with vegetables
- Heat the oil in a wide pan. Add the sliced garlic and chili. Fry over low heat until the garlic softens.
- Turn the heat to high and add the cut tomatoes (in halves or quarters, depending on size). Fry the tomatoes for 3 minutes, stirring occasionally. Remove to a plate.
- Add the zucchini cut into sticks to the pan. Fry, stirring occasionally, for 3 minutes. Remove over the tomatoes.
- Add the bell pepper cut into strips to the pan. Fry, stirring occasionally, for 5 minutes. Remove over the tomatoes and zucchini. Pour all the oil remaining in the pan over the vegetables.
- Add the basil cut into strips over the fried vegetables.
- Cook the pasta in plenty of salted water according to the package instructions. Drain and place in a bowl. Pour the fried vegetables over them, along with all the sauce they left on the plate. Add salt and mix everything. Let cool completely.
- Serve at room temperature, sprinkled with grated parmesan if desired.
The fried vegetables
The salad cooling down
