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Vegetable Pasta

A mouthwatering dish of pasta and vegetables — incredibly tasty! Vegetable pasta is perfect for a cozy family dinner. For the best results, choose good-quality durum wheat pasta — colorful vegetable-flavored pasta is especially nice. And you can slice the zucchini paper-thin with a vegetable peeler.

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Vegetable pasta
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 57 % 8 g
Carbohydrates 36 % 5 g
100 kcal
GI: 100 / 0 / 0
    1. Wash and peel the zucchini, then cut it into thin matchsticks, like for a slaw.
    1. Wash the tomatoes and cut them into wedges. Peel the garlic and cut it into small pieces.
    1. Sauté the tomatoes and garlic in the olive oil.
    1. Wash the green peas and the basil, and chop the basil with a knife.
    1. Add the zucchini, peas, and basil to the skillet, season with salt and pepper to taste, and keep cooking over low heat for 3–4 minutes.
    1. Cook the pasta according to the package directions.
    1. Combine the pasta with the vegetables, toss, and serve.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Green peas fresh - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g

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