Recipe courtesy of Pam Anderson

Pasta with Tender Vegetables

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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Ingredients

1 to 1 1/4 pounds selected tender vegetables (e.g. bell peppers, zucchini)

1 tablespoon salt

1 package (1 pound) pasta

4 tablespoons fat (olive oil, butter or bacon fat)

3 garlic cloves and/or an onion, chopped

Ground black pepper

Optional flavorings and/or dried/fresh herbs

Parmesan cheese, to taste

Directions

  1. Prepare selected vegetable. Bring 2 quarts of water to boil in a large kettle. Add salt and pasta to the boiling water. Using package cooking times as a guide, cook the pasta, partially covered and stirring frequently, until al dente.
  2. Meanwhile, in a large skillet, heat fat and garlic over medium-high heat until the garlic just starts to sizzle. If using onion, heat the fat, add the onion and saute until soft, 3 to 4 minutes. Add the prepared vegetable to the pan, sprinkling generously with salt and pepper; saute until tender, 5 to 7 minutes longer. Stir in optional flavorings and dried herbs; cook to blend flavors, about 1 minute longer. Remove from heat and set aside, uncovered, until the pasta is done.
  3. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return pasta to the pot; add the contents of the skillet, pasta cooking liquid, optional fresh herbs, and a generous sprinkling of Parmesan cheese; toss to coat. Taste, adjust seasonings, including pepper to taste. Serve with additional cheese passed separately.
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