Colorful Pasta with Fresh Vegetables

Dieticians often say that it is not the pasta having lots of calories but the sauce. Well, this colorful pasta dish will blow your mind and even your children will love it.

You can use any kind of pasta you like. White pasta, whole wheat, tricolor… Penne, Fussili, Spirelli…

You can make it vegetarian or vegan style. If you and your children prefer it a bit more “meaty” you can add some ham to it. In this recipe I did it vegetarian.

If you like, you can add either fresh broccoli or deep-freezed.

My kitchen tip: if your recipes uses some parsley to add at the end of cooking (for taste or just to make it colorful) chop all the bunch at once and deep-freeze the remaining parsley. The same you can do with dill, onions, scallions or leak.

What you need:

1 medium onion
2 scallions
1 small garlic clove
1 red bell pepper
1 yellow bell pepper
1 medium zucchini
2 medium carrots
100 gr mushrooms
200 gr small broccoli roses (optional)
80 ml vegetable broth
Salt
Pepper
Olive oil for frying

500 gr pasta

Some chopped parsley to sprinkle (optional)
Some grated Parmesan cheese (optional)

How to prepare:

Chop the onion and the garlic finely, cut the scallions in rings and the bell peppers in stripes. Slice the zucchini, carrots and mushrooms appr. 2mm thick.

In a large pot heat some olive oil on high and fry the onions, garlic and scallions for appr. 1 minute. Reduce the heat on medium.

Add the mushrooms, carrots and zucchini and cook for another 2 minutes. Add the bell peppers, salt and pepper to taste, and let cook for appr. 3 minutes.

Add the vegetable broth and let cook on medium heat until liquids have dissolved.

Cook the pasta as recommended on the package. Let drain well.

Add the pasta to the vegetables. Add some parsley and sprinkle with some freshly grated Parmesan cheese. Mix well and serve.