This pasta and vegetable sauté recipe is a delightful mix of sautéed veggies and pasta. The combination of colorful vegetables, aromatic herbs, and pasta make this dish visually appealing and incredibly tasty. The variety of vegetables also ensures an interesting mix of flavors and textures, providing a satisfying crunch with every bite.
Photos of Pasta and Vegetable Saute Recipe
The recipe uses a few vegetables that might not be a regular part of your pantry, such as baby corn and mushrooms. Baby corn adds a sweet crunch to the dish, and mushrooms give a unique umami flavor. Both these ingredients can be easily found in the vegetable aisle of your local supermarket.
Ingredients for Pasta and Vegetable Sauté
Olive oil: Used for sautéing the vegetables, it adds a rich and savory flavor to the dish.
Onion: Adds a slightly sweet and savory flavor to the dish.
Red bell pepper: Adds a sweet and slightly tangy flavor to the mix.
Green bell pepper: Brings a fresh and slightly bitter taste to the dish.
Carrot: Offers a sweet and earthy flavor.
Green onions: Provides a mild onion flavor and a pop of color.
Garlic: Provides a robust, aromatic flavor.
Baby corn: Adds a slight sweetness and crunch.
Mushrooms: They add a unique umami flavor and a meaty texture.
Dried parsley: Used for its earthy and slightly peppery flavor.
Garlic powder: Enhances the dish with a warm, pungent garlic flavor.
Salt and pepper: Basic seasoning to enhance the overall flavor of the dish.
Parmesan Cheese: Adds a salty, nutty flavor and a creamy texture.
Pasta: Serves as the base of the dish, soaking up the flavors of the vegetables and seasonings.
One reader, Kaspar Compton says:
This pasta and vegetable sauté recipe is a game-changer! The combination of fresh veggies and savory flavors made my taste buds dance. It's a quick and healthy meal that's perfect for busy weeknights. I love how versatile it is, and the leftovers are just as delicious. Highly recommend!
Key Techniques for Mastering Pasta and Vegetable Sauté
How to sauté vegetables: Sauté the onion, bell peppers, and carrot in olive oil until the onion is golden. Then, add the green onions and minced garlic and sauté for 2 minutes. Stir in the baby corn, mushrooms, and seasonings, and heat through.
How to cook pasta: Cook the pasta according to the package instructions.
How to toss pasta with vegetables: Once the pasta is cooked, toss it with the sautéed vegetables until well combined.
How to serve: Serve the pasta and vegetable sauté topped with parmesan cheese, if desired.
How To Make Pasta and Vegetable Saute
This quick and easy pasta and vegetable saute promises a flavorful and filling dish made from mushrooms, pasta, bell peppers, baby corn, and carrots.
Serves:
Ingredients
- ½cupolive oil
- 1onion,thinly sliced
- 1red bell pepper,thinly sliced
- 1green bell pepper,sliced
- 1carrot,sliced
- ½cupgreen onions,chopped
- 2clovesgarlic,minced
- 5½ozbaby corn,(1 can) drained
- 4½ozmushrooms,(1 can) drained
- 1tspdried parsley
- ¼tspgarlic powder
- salt and pepper,to taste
- 2tbspparmesan cheese,grated
- 1lbpasta,uncooked
Instructions
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Heat olive oil in a large saucepan. Add onion, peppers, and carrot and saute until onion is golden.
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Stir in the scallions and minced garlic and saute for 2 minutes. Stir in the baby corn, mushroom, and seasonings, and heat through.
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Meanwhile, cook pasta according to the package instructions.
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Toss the cooked pasta with the vegetables and top with parmesan cheese, if desired.
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Serve and enjoy.
Nutrition
- Calories: 609.36kcal
- Fat: 24.66g
- Saturated Fat: 4.01g
- Trans Fat: 0.00g
- Monounsaturated Fat: 16.35g
- Polyunsaturated Fat: 3.07g
- Carbohydrates: 82.35g
- Fiber: 5.97g
- Sugar: 8.37g
- Protein: 16.19g
- Cholesterol: 2.53mg
- Sodium: 626.14mg
- Calcium: 92.98mg
- Potassium: 585.49mg
- Iron: 2.17mg
- Vitamin A: 159.24µg
- Vitamin C: 56.70mg
Expert Advice for Perfecting Your Sauté Technique
When sautéing the vegetables, make sure not to overcook them. They should retain a bit of their crunch to contrast with the soft pasta. Also, adding the garlic later in the sauté process prevents it from burning and developing a bitter taste. Lastly, remember to save some pasta water. If your pasta and vegetables mixture seems too dry, add a bit of the starchy pasta water. It will help to emulsify and thicken the sauce, giving your pasta and vegetable sauté a silky, glossy finish.
Time-Saving Tips for Preparing This Recipe
Prep ahead: Chop and store vegetables in advance to save time during the cooking process.
One-pot wonders: Opt for one-pot recipes to minimize cleanup and streamline the cooking process.
Batch cooking: Prepare larger quantities and freeze individual portions for quick and convenient meals later on.
Kitchen organization: Keep your kitchen well-organized to easily locate ingredients and cooking tools, saving time and effort during meal preparation.
Time-saving gadgets: Utilize kitchen gadgets such as food processors and slow cookers to expedite the cooking process.
Substitute Ingredients For Pasta and Vegetable Saute Recipe
- olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable substitute for olive oil in sautéing vegetables.
- red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a slightly sweeter flavor and can add a vibrant color to the dish, similar to red bell peppers.
- green bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar crunch and mild flavor, making them a good substitute for green bell peppers.
- carrot - Substitute with sweet potato: Sweet potatoes can add a similar sweetness and texture to the dish as carrots.
- green onions - Substitute with chives: Chives have a mild onion flavor and can be used as a garnish or to add a subtle onion taste to the dish.
- garlic - Substitute with shallots: Shallots have a milder flavor than garlic and can add a subtle depth of flavor to the sautéed vegetables.
- baby corn - Substitute with sugar snap peas: Sugar snap peas provide a similar crunch and sweet flavor as baby corn in the sautéed dish.
- mushrooms - Substitute with zucchini: Sliced zucchini can provide a similar texture and absorb flavors well, making it a good substitute for mushrooms in the sauté recipe.
- parmesan cheese - Substitute with pecorino Romano cheese: Pecorino Romano cheese has a similar salty and nutty flavor to Parmesan and can be used as a substitute in the recipe.
Plating Ideas for a Stunning Presentation
Elevate the plating: Arrange the pasta and vegetable sauté in a visually appealing manner, ensuring that each ingredient is showcased beautifully on the plate.
Incorporate fresh herbs: Garnish the dish with a sprinkle of freshly chopped parsley to add a pop of color and a burst of fresh flavor.
Focus on precision: Pay attention to the placement of each component, ensuring that the dish is presented with meticulous attention to detail.
Utilize contrasting colors: Incorporate vibrant vegetables to create a visually striking and appetizing presentation.
Emphasize texture: Consider adding a crispy element, such as a delicate parmesan cheese crisp, to provide a textural contrast to the sautéed vegetables and pasta.
Highlight the pasta: Arrange the sautéed vegetables in a way that allows the pasta to take center stage, showcasing its shape and texture.
Consider the plate selection: Choose a plate that complements the colors of the dish and allows the sautéed vegetables and pasta to stand out.
Add a finishing touch: Drizzle a hint of high-quality olive oil over the dish just before serving to enhance the flavors and add a touch of sophistication.
Essential Kitchen Tools for Making Pasta and Vegetable Sauté
- Sauté pan: A wide, flat-bottomed pan with low sides, perfect for sautéing vegetables and pasta dishes.
- Chef's knife: A versatile and essential tool for chopping, slicing, and dicing vegetables and other ingredients.
- Cutting board: Provides a stable surface for chopping and preparing ingredients.
- Wooden spoon: Ideal for stirring and mixing ingredients in the sauté pan without damaging the surface.
- Pasta pot: A large, deep pot with a strainer insert for cooking and draining pasta.
- Tongs: Useful for tossing the pasta and vegetables together and serving the dish.
- Grater: For grating fresh parmesan cheese to top the pasta and vegetable sauté.
Storage and Freezing Guidelines for Pasta and Vegetable Sauté
- To store leftover pasta and vegetable sauté, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- When reheating, add a splash of water or olive oil to the pasta to help revive its texture and prevent it from drying out. Reheat in the microwave or on the stovetop until heated through.
- For longer storage, you can freeze the pasta and vegetable sauté. Place the cooled dish in a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn.
- Label the container with the date and contents for easy identification. Frozen pasta and vegetable sauté can be stored for up to 2-3 months.
- To reheat frozen pasta, thaw it overnight in the refrigerator. Once thawed, reheat it in the microwave or on the stovetop, stirring occasionally, until it's heated through and the vegetables are tender.
- If you prefer, you can also reheat the frozen pasta directly from the freezer. Place the frozen dish in a microwave-safe container and microwave on high power, stirring every few minutes, until it's heated through and the vegetables are cooked to your liking.
- To maintain the best quality and texture of the pasta and vegetables, consume the reheated dish within 2-3 days of thawing.
How To Reheat Leftover Pasta and Vegetable Sauté
Stovetop method: heat a large skillet over medium heat and add a splash of olive oil or butter. Add the leftover pasta and vegetable sauté to the skillet and toss gently until heated through, about 3-5 minutes. If the pasta seems dry, add a splash of chicken broth or water to help moisten it.
Microwave method: place the leftover pasta and vegetable sauté in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until heated through. Be careful not to overcook the pasta, as it can become mushy.
Oven method: preheat the oven to 350°F (175°C). Transfer the leftover pasta and vegetable sauté to an oven-safe dish and cover with aluminum foil. Bake for 10-15 minutes, or until heated through. Remove the foil for the last few minutes of baking to allow any excess moisture to evaporate and the top to crisp up slightly.
Add moisture: if the leftover pasta and vegetable sauté seems dry, add a splash of olive oil, butter, chicken broth, or water to help moisten it and prevent it from drying out further during reheating.
Adjust seasonings: taste the reheated pasta and vegetable sauté and adjust the seasonings as needed. You may want to add a sprinkle of salt, pepper, garlic powder, or parmesan cheese to enhance the flavors.
Serve hot: once the pasta and vegetable sauté is heated through and the seasonings are adjusted to your liking, serve it hot as a main course or side dish. Enjoy your delicious and easy reheated meal!
Interesting Trivia About Pasta and Vegetable Sauté
Pasta and vegetable sauté is a versatile dish that can be easily customized with different vegetables and seasonings to suit your taste preferences.
Budget-Friendly: Making Pasta and Vegetable Sauté at Home
This pasta and vegetable sauté recipe is quite cost-effective for a household. The main ingredients, such as pasta, vegetables, olive oil, and garlic, are generally affordable and readily available. The recipe offers a good balance of nutrition and flavor, making it a practical choice for a family meal. The approximate cost for a household of 4 people would be around $15-$20, depending on the quality of ingredients. Overall Verdict: 8/10
Is This Pasta and Vegetable Dish Healthy?
The pasta and vegetable sauté recipe is a relatively healthy dish, offering a balance of carbohydrates, vegetables, and healthy fats. The recipe includes a variety of colorful vegetables, such as bell peppers, carrots, and mushrooms, which provide essential vitamins, minerals, and fiber. The use of olive oil adds heart-healthy monounsaturated fats to the dish. However, there are a few aspects that could be improved to make the recipe even healthier:
- Reduce the amount of olive oil used in the recipe to lower the overall calorie and fat content. Instead of using ½ cup, try using ¼ cup or less, depending on the desired consistency of the sauce.
- Increase the variety and quantity of vegetables in the dish to boost its nutritional value. Consider adding more nutrient-dense options like broccoli, spinach, or zucchini.
- Opt for whole grain pasta instead of regular pasta to increase the fiber content and provide a slower release of energy, keeping you feeling full for longer.
- Use low-fat parmesan cheese or reduce the amount used to minimize the saturated fat content in the dish.
To further enhance the nutritional value of the pasta and vegetable sauté, you could:
- Add a lean protein source, such as grilled chicken, shrimp, or tofu, to make the dish more balanced and satisfying.
- Incorporate fresh herbs like basil, oregano, or thyme to add flavor without increasing the calorie content.
- Sprinkle some crushed red pepper flakes or a pinch of cayenne pepper to add a spicy kick and boost metabolism.
- Serve the pasta with a side salad or a portion of steamed vegetables to increase the overall vegetable intake.
Editor's Opinion: Why This Recipe Stands Out
This pasta and vegetable sauté recipe offers a delightful combination of flavors and textures. The medley of colorful bell peppers, sweet baby corn, and earthy mushrooms creates a visually appealing and satisfying dish. The use of olive oil, garlic, and dried parsley infuses the vegetables with a rich and aromatic essence. The addition of parmesan cheese adds a savory depth to the sauté, complementing the natural sweetness of the vegetables. This recipe is a versatile and wholesome option for a quick and delicious meal.
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Why trust this Pasta and Vegetable Saute Recipe:
This recipe offers a delightful combination of fresh and vibrant vegetables sautéed to perfection in olive oil and aromatic garlic. The addition of baby corn and mushrooms provides a delightful textural contrast, while the blend of dried parsley and garlic powder infuses the dish with a burst of flavor. The incorporation of parmesan cheese adds a rich and savory note, elevating the overall taste. With the perfect balance of seasonings and a generous serving of al dente pasta, this recipe promises a satisfying and wholesome dining experience.
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