Its rich flavor and fresh-pasta-like texture is the perfect canvas for sweet sautéed veggies. Spaghetti or penne are more commonly used in this pasta dish, and while you totally can use those noodles, we opted for egg-based pappardelle. Here's our top tips for this pasta, and all about what makes it so special: Thought to have been dreamed up in America sometime in the 70s, we gave this retro recipe some modern tweaks that we think really take it to another level. Or, make this for an extra-special Valentine’s Day dinner for a homemade gift they’ll never forget. Simple to make and adaptable to what you have on hand, it’s the perfect dish to make in the spring or summer to celebrate fresh flavors and produce. Optionally garnish with some fresh basil.This veggie-packed pasta is a classic for a reason. Taste and season further with salt and pepper.Also sprinkle 60 g grated parmesan cheese on top. Drizzle a little extra virgin olive oil and 1 tbsp lemon juice over the pasta.Add 2 tbsp cooking liquid to the pan with vegetables and also add the pasta.Skip the step where you add the cooking liquid to the pasta. If you are using cream: add in the cream and mix everything well.Finally add the tomatoes and fry them for another 2 minutes.Then add the mushrooms and fry for 2 minutes.Cook for 3-4 minutes until the vegetables have softened. Heat 1 tbsp olive oil in a pan and add the carrot and zucchini.Drain the mushrooms from a jar, rinse them well and let them drain.Meanwhile, cut the carrots into slices and the zucchini into small pieces.Return the pasta to the pan with the lid on. Drain and reserve some of the cooking liquid. ![]() Cook the penne according to package directions. Need some more pasta inspiration? Then check out one of these recipes:
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