Pasta with vegetables in a frying pan

Simple, fast, beautiful, and in just half an hour! Delicious pasta with juicy, fragrant vegetables! Without cooking in a saucepan, immediately in a frying pan! And you will spend no more than 30 minutes on it. Choose vegetables of different colors, and the serving will be bright.

Julia

Recipe author

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Composition / ingredients

Servings:

Pasta

250

Eggplant

200

Bell pepper (different colors are available)

200

Salt

to taste

Olive oil

Herb mixture (1 tsp)

1 gr

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 13 % 5 g

Carbohydrates 75 % 30 g

184 kcal

GI: 13 / 87 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make pasta with vegetables in a frying pan? Prepare the necessary ingredients. Pasta can be of any shape, preferably medium-sized and necessarily from durum wheat. You can choose any vegetables. I have eggplant and bell pepper in red, yellow and orange colors.
Step 2:
Wash vegetables under running water, dry. Cut the green part from the eggplant, cut the vegetable into medium cubes.
Step 3:
Peel the bell pepper from the seeds and stalks, cut into small cubes.
Step 4:
Heat the olive oil in a frying pan. On moderate heat, fry the eggplant cubes until lightly browned for 8-10 minutes, stirring occasionally.
Step 5:
Put the prepared bell pepper to the eggplant in the pan, mix. Cover the pan with a lid, cook the vegetables for about 3 minutes. For uniformity of the process, stir the vegetables during cooking.
Step 6:
Add a little salt to the vegetables, sprinkle with aromatic herbs, mix. You can add any spices to taste and as desired.
Step 7:
Cook the vegetables over low heat for a couple more minutes. Monitor the degree of readiness of vegetables. It is important that they do not overdo it and retain their shape.
Step 8:
Put the finished vegetables in a separate plate. Pour the pasta into the same pan.
Step 9:
Boil the water beforehand. Pour boiling water over the pasta so that they are only covered with water. Add salt, cover the pan with a lid.
Step 10:
Cook the pasta over moderate heat, stirring frequently, until the water has completely evaporated. If there is no liquid anymore, and the pasta is still quite hard, pour a couple of spoonfuls of water and continue cooking.
Step 11:
Add the vegetables to the finished pasta, mix. Warm up for another 1 minute.
Step 12:
Serve pasta with vegetables as a separate dish or as a side dish. Bon appetit!

Any vegetables are suitable for cooking: carrots, onions, string beans, broccoli and cauliflower inflorescences.

I cooked eggplant right away, there was no bitterness in the taste. But if there is a fear that it will be bitter, cut it into cubes, add salt, leave for about 10 minutes until the juice starts. Drain the resulting liquid, rinse the eggplant and start cooking.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).