Fried Pasta with Vegetables

This wonderful recipe is simple and quick to make!

Recipe author

Servings:

Pasta

750

Carrots

Onion

Green string beans (green)

100

Corn (sweet)

100

Vegetable oil

Any cheese

Olives

Tomatoes

100

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 9 % 5 g

Carbohydrates 78 % 42 g

241 kcal

GI: 5 / 91 / 5

Cooking method

Cooking time: 35 min

Pasta with vegetables is, in my opinion, the simplest and most wholesome dish a home cook can put on the table for dinner. My kids and my husband both love it. The finished dish comes out colorful, bright, and remarkably tasty. Here's my little secret, for about four servings. I don't boil the pasta — I fry it. Sauté fresh or frozen vegetables — onion, carrot, green string beans, and corn — in vegetable oil without adding any water, so the vegetable mixture ends up with no liquid at all. Pick whatever vegetables you like. At the same time, on another burner, heat vegetable oil and add sturdy pasta shapes (shells, elbows, penne, ziti, and so on). Over high heat the pasta browns almost immediately, so stir constantly for 1–2 minutes until golden. Then pour in some boiling water, cover the pan, and cook — stirring occasionally — until the pasta is done. Add the finished pasta to the vegetables, toss gently, salt to taste if you like, and top with grated cheese. Cover and let it sit until the cheese melts. Add olives and tomato as a garnish. And that's it. Enjoy!