Pasta with sautéed vegetables
Pasta with broccoli, courgette and pepper sautéed in olive oil with garlic and finished with grated cheese. A quick weeknight dinner in Argentina and Uruguay that works with whatever vegetables are in the fridge.
- 30 minTime
- 23 minHands-on
- 4Portions
- 21 gprotein per portion
- 600kcal per portion
Ingredients for 4 portions
- 1Broccoli, in small florets
- 1Courgette, in half-moons
- 1Bell pepper, red, in strips
- 1Yellow onion, thinly sliced
- 3 clovesGarlic, thinly sliced
- 400 gPasta, such as fusilli
- 4 tbspOlive oil
- 3 mlChili flakes (optional)
- 60 gGrated cheese
- to tasteSalt
- to tasteBlack pepper
Method
- Put a large pan of salted water on to boil for the pasta. Cut the broccoli into small florets, the courgette into half-moons and the pepper into strips, and thinly slice the onion and garlic.
- Cook the pasta according to the packet, about 10 minutes, adding the broccoli for the last 3 minutes. Save a cupful of the cooking water, then drain.
- Meanwhile, heat the oil in a large frying pan or wok and fry the onion for 3 minutes. Add the pepper and courgette and fry for 5–6 minutes, until tender but still with some bite. Stir in the garlic and chilli flakes for the last minute.
- Toss the pasta and broccoli into the pan with a splash of the cooking water and heat through for 1–2 minutes. Season with salt and pepper and serve with the grated cheese.
