After-work kitchen
Quick vegetable pasta: This quick recipe tastes like spring – and is prepared in just 20 minutes
With this after-work recipe you can bring spring into the kitchen now.
© Lilechka75 / Getty Images
At the end of February, spring breaks out in the kitchen. This delicious quick recipe for vegetable pasta tastes like spring time – and is prepared in just 20 minutes.
At least the beginning of spring is almost upon us – and the first crocuses can already be seen, even if the weather still leaves a little to be desired. So it’s high time to mix up your own culinary routines a little – and get in the mood for the time of blossoming and awakening.
Italian enjoyment
Pasta La Vista: Five quick pasta recipes in 20 minutes – perfect for after work
It doesn’t require a lot of effort, as this delicious pasta recipe shows. “Spring vegetables,” as the well-known mixture of peas and carrots is called, are almost always available at home. And of course “real” seasonal sizes can also be used in the dish. Whether kohlrabi, radishes or asparagus, there are no limits to your imagination. The main thing about spring pasta is that it tastes good, is full of colors and puts you in a good mood just by looking at it.
Recipe for a quick, spring-like vegetable pasta in just 20 minutes
Ingredients for four servings
- 500g pasta e.g. Farfalle
- 200g frozen peas
- 2 cloves of garlic
- 200g zucchini
- 3 medium carrots
- 400 g cherry tomatoes
- 1 bunch of spring onions
- ½ bunch of fresh basil
- 4 tablespoons olive oil, virgin
- 1 dash of soy sauce
- 200ml cream
- Salt pepper
- Chili flakes
- 3 tbsp yeast flakes
- To serve: Parmesan cheese
preparation
- Cook the pasta in plenty of salted water according to the package instructions until al dente.
- In the meantime, let the peas thaw. Peel the garlic cloves and chop finely. Wash the zucchini and carrots and cut them into thin slices. Wash and halve the cherry tomatoes. Rinse the spring onions, remove the stalks and cut into fine rings. Wash the basil, shake dry and pluck off.
- Heat plenty of olive oil in a pan. Add garlic and fry until spicy. Then add the peas, zucchini, spring onions and carrots and fry on medium heat for another five minutes. Stir while doing this.
- Add tomatoes and let glaze for two minutes. Deglaze with soy sauce and cream. Then season with salt, pepper and chili.
- Simmer with the lid closed for 10 minutes.
- Add yeast flakes and pasta. Mix everything well. Let it steep for another five minutes over low heat.
- Season with salt and pepper. Then serve with fresh basil and plenty of Parmesan cheese.
+++ Read also +++