Wholegrain Pasta with Vegetables
Ingredients
- 500 grams Wholegrain Pasta
- 1/2 Red Pepper (cut in cubes)
- 1/2 Yellow Pepper (cut in cubes)
- 1 Zucchini (cut in cubes)
- 1/2 Eggplants (small size, cut in cubes)
- 1/2 Onion (thinly chopped)
- 1 Garlic (thinly chopped clove)
- 1/3 cups Olive Oil (and some raw for the end of the recipe)
- 1 tablespoon Butter
- Cheese (for the pasta (I love grek kefalograviera))
Instructions
Boil the pasta, as the notes on the packaging, recommend but for just a minute shorter.
Strain them and keep some of the water in a small bowl.
In a wide pot pour some olive oil and sauté first the onion and then the garlic.
Continue with adding the vegetables. Be careful as they shouldn't overcook. They should be just as hard as to not melt.
Once they soften a bit, put the pasta in the pot and add butter and the water saved from before.
Serve it with some shredded cheese and a bit of olive oil.
Notes
You could also turn this recipe vegan by:
- skipping the butter and replacing the cheese with shredded cashews
- This recipe would be an amazing addition to your Diet Menu as long as you are careful with quantities. I would also recommend this plate for when you have Unexpected Guests, during Lent, or for Summer Nights on the Porch.
Christina
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