Here is a simple recipe for Pasta e Verdure or Pasta with Vegetables. Perfect for a summer evening!

Recipe for Pasta e verdure (paste with vegetables)

Ingredients  

• 200 g pasta Rigatoni
• 200 g peeled tomatoes San Marzano
• 1 onion
• 1 clove of garlic
• 1 zucchini
• 100 g mushrooms
• 50 g baby spinach shoots
• 15 cl red wine
• 1 teaspoon of sugar
• Thyme
• Rosemary
• Salt & pepper
• Olive oil
• Parmesan

Instructions 

Chop the onion and garlic – Cut the zucchini into half sections and the mushrooms into strips.

Heat oil in a casserole or deep-frying pan and fry the onions until golden brown. Add the garlic and then the zucchini. Sauté for 5 minutes.

Add the tomatoes. Simmer for 5-10 minutes. Add the wine and bring to the boil to reduce the wine.

Add the sugar. Season with salt and pepper. Add thyme and rosemary. Simmer for 10 minutes.

Cook the pasta.

Add the mushrooms. At the end of cooking, add a cup of pasta water and then the spinach shoots.

Serve the pasta and add the sauce. Garnish with parmesan cheese to your liking.

If you liked this recipe, then you will certainly be interested in these other quick and healthy recipes too!

• Mushroom and Spinach Spaghetti
• Arugula and Cherry Tomatoes Rigatoni
• Pasta e verdure (paste with vegetables)

Feel free to leave me a comment if you liked this recipe or if you have any questions.

Print Recipe

Pasta e verdure (pasta with vegetables)

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Plat principal

Cuisine Italienne

Servings 2

Calories

Ingredients

  

1x2x3x

• 200 g pasta Rigatoni
• 200 g peeled tomatoes San Marzano
• 1 onion
• 1 clove of garlic
• 1 zucchini
• 100 g mushrooms
• 50 g baby spinach shoots
• 15 cl red wine
• 1 teaspoon of sugar
• Thyme
• Rosemary
• Salt & pepper
• Olive oil
• Parmesan

Instructions

 

• Chop the onion and garlic – Cut the zucchini into half sections and the mushrooms into strips.
• Heat oil in a casserole or deep-frying pan and fry the onions until golden brown. Add the garlic and then the zucchini. Sauté for 5 minutes.
• Add the tomatoes. Simmer for 5-10 minutes. Add the wine and bring to the boil to reduce the wine.
• Add the sugar. Season with salt and pepper. Add thyme and rosemary. Simmer for 10 minutes.
• Cook the pasta.
• Add the mushrooms. At the end of cooking, add a cup of pasta water and then the spinach shoots.
• Serve the pasta and add the sauce. Garnish with parmesan cheese to your liking.

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