Pasta with Colorful Vegetables
Pasta with colorful vegetables is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 yellow mini patissons
- 400 g rigatoni
- 1 Zucchini
- 1 bunch baby carrots
- 200 g Green beans
- 200 g cocktail tomatoes
- 2 tbsp chopped oregano
- 2 tbsp chopped basil
- 2 tbsp olive oil
- Salt
- Pepper (freshly ground)
Instructions
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1.
Cook rigatoni according to package instructions in plenty of salted water until al dente.
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2.
Wash zucchini and cut into sticks. Wash carrots, peel if desired, trim ends, and remove greens.
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3.
Wash cocktail tomatoes and halve them.
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4.
Wash green beans and trim ends.
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5.
Blanch carrots, patissons, and beans separately in salted water: carrots about 4 min., patissons about 5 min., beans about 6 min.; then shock in ice water and drain.
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6.
Sauté zucchini in hot oil, add remaining vegetables, and stir with a splash of pasta water for about 2 min. Finally fold in drained rigatoni and herbs, season with salt and pepper, and serve immediately.
