A simple and delicious pasta recipe with vegetables. Pasta with vegetables

Ingredients for option 1:

• Pasta anything, even spaghetti. The main condition is quality! – 400g
• Zucchini - 1/3 or ½ medium
• Onion - 1 pc.
• Turmeric, oregano, salt to taste
• Vegetable oil or melted butter - for frying vegetables

For the second option:

• Everything is exactly the same, only we take ripe tomatoes

My cooking method:

1. Saute onion and spices until translucent
   2. Add diced or sliced ​​zucchini and simmer for 10 minutes
   3. Pour about 1 liter of water per 400g and bring to a boil
   4. We start the pasta, gently stirring them only 1 time after 5 minutes after boiling so that they do not stick together. At the same time, salt and bring the dish to readiness. Don't stir more than once
   In the second version, everything is exactly the same, only we replace the zucchini with tomatoes.

Here are ours ready. Truth, simple recipes? But everything simple is always very tasty, that's unmistakable. Serve immediately, while the dish is still hot, with fresh herbs and fresh vegetables or salad.

Pasta with stewed vegetables

Side dish recipe:

• 200-250 g pasta,
• a tablespoon of lemon juice
• 3 sprigs of basil
• a teaspoon of sugar;
• olive oil,

Vegetables:

• half a kilo of tomatoes,
• zucchini,
• 2 bulbs
• clove of garlic

Cooking:

1. Put pasta in boiling water. We clean vegetables.
2. Drain the boiled pasta into a colander. Finely chop the garlic, chop the tomatoes, chop the onion.
3. We shift the dried pasta to a dish, salt.
4. We fry the onion in oil. Add tomatoes, garlic; stew vegetables for 10 minutes.
5. Add to stewed vegetables lemon juice, sugar, salt. Mix vegetable dressing, simmer for 2 minutes.
6. We clean the zucchini, cut into slices, salt, fry in oil.
7. We lay out the pasta side dish on plates, add zucchini slices, dressing from stewed vegetables on top, decorate with basil leaves.
8. A side dish of pasta with stewed vegetables is suitable for baked fish, meat.

Macaroni with pumpkin, cheese

Recipe of dish:

• 300-400 g pasta (noodles),
• 100 g cheese
• half a kilo of pumpkin,
• 1-2 cloves of garlic;
• vegetable oil,
• greens

Cooking:

1. Clean the pumpkin, remove the seeds. Put pasta on boil in salted water.
2. Pass the garlic through a press.
3. Cheese grate on a fine grater.
4. Cut the pumpkin into cubes.
5. Throw the boiled pasta in a colander, dry it.
6. Salt the pumpkin slices, stirring, fry with garlic until soft.
7. Add pasta.
8. Mix the composition, warm, transfer to a dish.
9. Before serving, sprinkle pasta with pumpkin with cheese, garnish with herbs.

Macaroni with vegetables, cheese

Side dish recipe:

• 300 g pasta (noodles),
• 100-120 g of cheese,
• a dozen olives
• half a glass of mustard dressing;
• parsley

Vegetables:

• bulb,
• bell pepper pod,
• tomato,
• zucchini

Cooking:

1. Put pasta on boil. Clean the vegetables. Cheese cut into cubes.
2. Drain the boiled pasta into a sieve and pat dry.
3. bell pepper bake in the oven, cut into strips. Chop the tomato. Cut the zucchini into cubes, rub the onion on a grater. Salt vegetables, mix with cheese.
4. Salt the dried pasta, put in a dish.
5. Add cheese and vegetable mixture. Pour the garnish mustard dressing, stir.
6. Before serving pasta with vegetables, garnish with parsley.

Pasta with vegetables, nuts

Side dish recipe:

• 400 g pasta
• 5-6 walnuts,
• quarter glass vegetable oil,
• rosemary branch,
• a tablespoon of lemon juice

Vegetables:

• 3 pods of sweet pepper,
• 2 celery stalks,
• carrot,
• bulb,
• clove of garlic

Cooking:

1. Boil pasta in salted water, drain in a colander, rinse.
2. Peel the walnuts, dry the kernels, crush.
3. Peel the vegetables, finely chop, fry in oil for 5 minutes.
4. Add nuts, salt, pepper, lemon juice to vegetables. Simmer the composition for 5 minutes under the lid.
5. Put the dried pasta in a bowl with vegetables; stir.
6. Garnish pasta with vegetables and nuts with rosemary greens.

Pasta with stewed vegetables

Product set:

• Pasta, pen type - 250 gr;
• Onion - 1 pc;
• Eggplant -1pc (about 300g);
• Zucchini or zucchini - 1pc (about 300g);
• Cherry tomatoes - 10pcs or ordinary tomatoes 1 large or 2 small;
• Bulgarian pepper - 3 pcs. medium;
• Olive or vegetable oil - 50-100g;
• Canned tomatoes in own juice- half a liter jar;
• Garlic - 2 cloves;
• Basil - 1 bunch (optional, you can take other greens, who does not like basil);
• Ground black pepper, salt - to taste.

Recipe for pasta with stewed vegetables:

1. Boil pasta in plenty of boiling salted water until tender. in the usual way depending on the type of pasta. Then fold in a colander, let the excess liquid drain.
2. Cut the onion into half rings, eggplant and zucchini or zucchini - into circles, if large zucchini and eggplant, then cut the circles into halves. Remove seeds from bell pepper and chop.
3. Fry the onion until transparent in a deep frying pan, heated with olive or vegetable oil. Add eggplant, zucchini or zucchini and bell peppers. Salt and pepper after 3-4 minutes.
4. Peel the canned tomatoes and add them to the saucepan along with the juice.
5. Simmer vegetables for about 20 minutes, stirring occasionally. What to do if there are no tomatoes canned in their own juice in the house? Can be replaced with homemade tomato juice, or industrial tomato juice.
6. Finely chop the garlic and mix with vegetables together with cherry tomatoes for 5 minutes until cooked. If using cherry tomatoes, then they do not need to be cut, and if ordinary tomatoes, then cut into medium slices.
7. At the end of the stew, add pasta to the vegetables, mix and heat everything together for 1-2 minutes. Before serving, sprinkle with chopped basil or other favorite herbs.

Macaroni with vegetables and cheese

Pasta goes well with vegetables, and with the addition of cheese, the dish acquires a pronounced taste.

To make pasta with vegetables and cheese, you need the following ingredients:

• 300 gr cheese
• 2 pcs medium onion heads,
• 2 carrots
• 2 tomatoes,
• on the "eye" parsley, dill, green onion, salt pepper,
• 100 gr sunflower oil,
• pasta 200 gr (dry).

Cooking pasta with vegetables and cheese:

1. Boil pasta until tender, drain and rinse.
2. Cheese grate on a fine grater.
3. Scald the tomatoes with boiling water and remove the skin.
4. Grate carrots on a fine grater.
5. Peel and finely chop the onion.
6. Fry on sunflower oil tomatoes, turnip onions, carrots and stew until cooked, 10 minutes before the end of cooking, add finely chopped greens to your taste and mix everything well.
7. Mix the prepared vegetables with hot pasta, arrange in portions and sprinkle with grated cheese.
8. We serve on the table.
9. It is advisable to eat pasta with vegetables hot, freshly cooked. When they stand up, they will taste different.

Enjoy your meal!

Pasta with vegetables and mushrooms

Pasta with vegetables and mushrooms is a good example right combination products, as if from the menu healthy eating everyday and classic Italian cuisine. You can also serve pasta with vegetables as a side dish.

Ingredients:

• 50 g frozen green beans
• 1 large carrot
• 1/2 red bell pepper
• 1 bulb
• 400 g mushrooms (oyster mushrooms)
• 2 small tomatoes
• a little arugula (can be replaced with parsley)
• black ground pepper
• 1/2 tsp turmeric
• vegetable oil for frying
• 200 g dried pasta durum varieties wheat.

Recipe for pasta with vegetables and mushrooms:

1. Boil water in a saucepan to cook pasta. Add pasta and cook until al dente (not fully cooked). When you drain the pasta, pour a mug of broth from the pasta, it will come in handy for us.
2. Mushrooms, I bought oyster mushrooms, finely chopped, put raw in a pan, close the lid and fry. The lower parts of the legs, they are coarser, you need to finely chop and fry separately and longer.
3. When the mushrooms are fried, put them on a plate, and put the chopped onion in the pan, let them lightly fry.
4. I cut the green beans into small pieces of about 5 mm, and also laid them out to the onion. You can immediately add carrots, cut into cubes. Simmer a little under a loosely closed lid until the carrots are ready. Put the prepared vegetables on a plate.
5. Peel fresh tomatoes. For simplicity, you can pour boiling water over the tomatoes. I just peeled them off with a sharp knife. Cut the tomatoes into thick half rings and put them in a single layer to fry, adding olive oil to the pan. I have a large frying pan, so I laid out chopped peppers next to it.
6. Italian cuisine recipes involve frying on olive oil. But to save money, I fried everything on good sunflower except tomatoes and peppers. Tomatoes on olive, indeed, have some special taste.
7. After frying a little tomatoes with pepper, add the previously laid out mushrooms and vegetables to the pan. Add salt, ground black pepper, turmeric.
8. A small bunch of arugula (can be replaced with parsley) cut and put in a pan. I recently discovered arugula, and I liked its spicy taste.
9. We spread the finished pasta in a pan with vegetables and mushrooms, add a mug of pasta broth. Mix pasta with vegetables, close the lid and turn off the heat. Let the pasta and vegetables rest for a while. Then put on a plate and serve.

Pasta with meat and vegetables

I propose to cook an almost familiar dish - pasta with meat. But to color it, add bright peppers, tomatoes and onions to it. We adjust the spiciness to taste, the degree of frying too. It turns out not boring at all, but very tasty.

Ingredients for Pasta with Meat and Vegetables Recipe:

• Beef pulp 300 g
• Onion 2 pcs.
• Refined sunflower oil 3 tbsp. l.
• Carrot 1 pc.
• Sweet ground paprika 0.5 tsp
• Hot pepper 0.25 pcs.
• Sweet pepper 1 pc.
• Tomatoes 2 pcs.
• Spaghetti 250 g
• Garlic 2 cloves

How to cook a dish step by step with a photo at home:

1. To cook pasta with meat and vegetables, take thin and long pasta with a hole inside. They are similar to spaghetti, but slightly thicker. We also need 2 onions, carrots, fresh tomatoes, 2 cloves of garlic, vegetable oil, Bell pepper, beef pulp, piece hot pepper, a little paprika and herbs for decoration.
2. Cut the beef flesh into small cubes or strips.
3. Fry the meat in vegetable oil until golden brown. The oil must be well heated so that the meat does not secrete juice, and the crust seizes immediately.
4. Add onion and garlic, salt and sprinkle with paprika. Fry until the onion is soft, stirring all the time.
5. Prepare the rest of the vegetables. Peppers, carrots, tomatoes cut in a convenient way. I usually cut carrots into strips, and tomatoes and peppers into cubes. If there is a desire, then add hot pepper, I have only 1/4, but with seeds.
6. Add chopped vegetables to the cauldron with meat and onions. Salt more. Fry for 5 minutes, and then add 0.5 cups of water and simmer under the lid until the liquid boils away.
7. After boiling the liquid, the vegetables will settle down a little.
8. Boil pasta in salted water. For convenience, I break them in half.
9. Combine pasta with meat and vegetables. Mix lightly, heat everything together for 5 more minutes. Bring to taste. The dish is ready.

When serving, sprinkle the dish with herbs. Enjoy your meal!

Friends, with what products do you cook pasta more often? Share with us in the comments your favorite pasta recipes with additives.

Step 1: Prepare vegetables.

Vegetables should be properly washed and cut as follows: tomatoes - in quarters, cucumber in a semicircle, bell pepper - in cubes or half rings, finely chop the onion and garlic. Add vegetable oil to a deep frying pan, fry the onion until transparent, add cucumber, pepper and garlic to it, do not forget to mix to prevent burning. When the pepper softens a little, add the chopped tomatoes, reduce the heat and simmer for 5 minutes until the tomatoes release their juice and begin to fall apart. Our vegetable "sauce" needs to be salted and sprinkled with seasonings. For now, let's move on to the next step.

Step 2: Boil spaghetti.

Each package of spaghetti has exact instructions on how to boil them, so there should be no problems. Put the spaghetti into salted boiling water, being careful not to break them. We do it this way - we put a bunch of spaghetti in the center of the pan, where we will cook them, wait until they soften a little, and gradually lay them completely, folding them into a ring. When they are completely softened, you can and should gently mix them. Drain cooked spaghetti in a colander to drain excess water.

Step 3: Add spaghetti to vegetables and serve.

We put the pan with vegetables on the fire again and add our spaghetti to the contents. Mix well and spread the olives or olives. Of course, the bones from them must be removed in advance. Stir the spaghetti again and simmer over low heat for a few minutes. Spaghetti with vegetables is ready! We serve the dish on the table hot and decorated, for example, with chopped herbs. And remember, spaghetti is not served with cheese - this is our Russian delusion! Although very tasty. Enjoy your meal!

If desired, this vegetarian dish can be turned into a meat-based dish by adding fried bacon or brisket.

Don't be afraid to salt spaghetti - excess salt will remain in the broth.

Italians don't wash spaghetti cold water. So that the pasta does not stick together, you can rinse them with hot boiled water, so they will not cool down and will not stick together.

Low calorie pasta made from whole grain. They are digested more slowly, which can save you from hunger for a longer time.

Spaghetti with vegetables recipe with photo

It is well known that dinner in Italy is unthinkable without pasta - a dish based on a variety of pasta (tubes, horns, spirals and other “bows”) cooked “by the tooth”, i.e. not boiled to full softness, but retained some hardness. Paste al dente, according to Italian ladies, does not spoil the figure at all.

Invariable in pasta is a sauce of tomatoes, onions, garlic and spices. Each vegetable has its own part in the taste orchestra: tomatoes give juice and color, onions and garlic - sharpness and piquancy, spices - aroma and unique taste. Carrots are sometimes added to bring a sweet note to the sauce. This is the base. And then there is room for endless gastronomic experiments, borrowed secrets, individual preferences and your own difficult experience.

Let's get started! Onion cut into half rings. Tomatoes - in small pieces (if desired, you can remove the skin from them, having previously lowered them into boiling water for a couple of minutes). We cut everything else arbitrarily, but rather large.

Lightly fry onions, carrots, garlic in oil (preferably olive oil), mix so that they are browned on all sides.

Add tomatoes and peppers. Simmer covered over low heat until soft. Tomatoes will give juice, but if it turns out to be not enough, add a little liquid (broth or water). Let's season to taste.

The multicooker has a "quenching" option. Usually 5-7 minutes is enough.

Lastly, add zucchini and broccoli. These delicate vegetables do not require long heat treatment. Let it just “grab” a little - it will be tastier.

Such an appetizing mix. stewed vegetables good both hot and cold.

Let's get spaghetti. In almost any model of a multicooker, there are “paste” programs, and on the package of pasta there is a cooking method. Follow instructions. And take a simple advice: add a drop of vegetable oil to the water. Stir occasionally to keep the spaghetti from sticking to the bottom, and taste. Overcooked pasta special palatability, alas, do not have.

Spaghetti and vegetables are laid out on plates, decorated with herbs, eat, mixed and (optionally) sprinkled with grated cheese.

Pasta with vegetables is also suitable as a side dish for meat, chicken and even fish. In the picture, she is next to chicken fillet. Lick your fingers!

Pasta with vegetables - light, bright and nutritious dish incredibly popular in Mediterranean countries. This combination is not only appetizing, but also healthy, and when choosing products from durum wheat, it can be easily used in diet food. A variety of recipes will help to correctly and tasty compose a menu for every day.

Italian-style pasta with vegetables will help to feed a large family heartily, tasty and quickly. The peculiarity of the dish is in high-speed cooking: after all, while pasta is being cooked, you can do vegetables. They should be fried in olive oil and seasoned with herbs and spices. After, combine with pasta, mix thoroughly and serve.

Ingredients:

• carrots - 180 g;
• zucchini - 200 g;
• green beans - 120 g;
• green peas - 50 g;
• parsley - a handful;
• cherry tomatoes - 6 pcs.;
• oil - 40 ml;
• lemon juice - 30 ml;
• tagliatelle pasta - 450 g.

Cooking

1. Boil macaroni.
2. Fry carrots, zucchini, beans and peas for 10 minutes.
3. Add tomatoes and lemon juice.
4. Mix pasta with vegetables and herbs.

Pasta with chicken and vegetables - delicious and healthy dish. One portion of it contains the entire daily diet. AT chicken meat there is protein, vegetables contain vitamins and fiber, and durum wheat pasta is rich in carbohydrates. For cooking, choose penne pasta. They will soak in the sauce inside and out, and retain their juiciness and aroma for a long time.

Ingredients:

• pasta - 400 g;
• chicken fillet - 550 g;
• cherry tomatoes - 10 pcs.;
• a bunch of spinach - 1 pc.;
• dry wine - 60 ml;
• oil - 40 ml;
• cheese - 120 g;
• water - 100 ml.

Cooking

1. Fry the fillet and remove from the pan.
2. Pour water, wine into the pan and sweat for 5 minutes.
3. Put the tomatoes and spinach into the sauce.
4. Once the vegetables are hot, remove from the stove.
5. Boil pasta and combine with vegetables and chicken.
6. Sprinkle pasta and vegetables with cheese and toss to combine.

Naval pasta with vegetables is one of the variations of the popular dish, which includes, in addition to the obligatory minced meat and assorted vegetables. The latter can be tailored to taste, season or budget. AT this recipe simple onions, carrots and tomatoes go well with minced meat and pasta, giving freshness, juiciness and a mouth-watering look.

Ingredients:

• pasta - 250 g;
• minced meat -150 g;
• tomatoes - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• bay leaf - 2 pcs.;
• water - 60 ml;
• dill - a handful.

Cooking

1. Boil pasta until al dente.
2. Fry the onions and carrots.
3. Add minced meat, water, laurel and simmer for 5 minutes.
4. Chop the tomatoes and, along with the pasta, add to the minced meat.
5. Stir and sweat and vegetables for a couple of minutes on the stove.

Pasta with vegetables without meat will not disappoint with the taste if you add cheese. The dish will be a useful tool for vegetarians, but meat-eaters will be able to replace the lack of a favorite product with a rich pesto sauce. Parmesan cheese, traditionally combined with pasta, will add spice to an appetizing gastronomic composition.

Ingredients:

• green peas - 250 g;
• spinach - 120 g;
• pasta - 350 g;
• parmesan cheese - 120 g;
• olive oil - 100 ml;
• lemon juice - 40 ml;
• basil - a handful;
• almonds - 50 g.

Cooking

1. Boil pasta.
2. For pesto sauce, grind 150 g green peas, almonds and basil in a blender.
3. Add oil and lemon juice. Whisk.
4. 100 g of peas and spinach fry for 3 minutes.
5. Toss pasta with vegetables, sauce and cheese.

Pasta with vegetables in a creamy sauce

Pasta with vegetables in a pan captivates not only with taste, but also with the speed of cooking, which is priceless when preparing dinner. You just need to fry the vegetables in a pan, add cream and, after stewing for 5 minutes, combine with pasta. Experienced chefs spaghetti is recommended because they cook quickly, and therefore are ideal for a quick dish.

Ingredients:

• pasta - 150 g;
• cream - 180 ml;
• zucchini - 1 pc.;
• pepper - 1 pc.;
• onion - 1 pc.;
• dried basil - 10 g;
• garlic clove - 3 pcs.

Cooking

1. Boil macaroni.
2. Chop the vegetables and fry for 5 minutes.
3. Add the garlic and basil, cream and simmer the vegetable pasta sauce for another 5 minutes.
4. Mix pasta with sauce.

Pasta with vegetables and mushrooms will effectively decorate the table if served stuffed. For the dish you will need large pasta in the form of "shells" and minced meat. Since the main component lean stuffing mushrooms are the best neighbors for them will be tomatoes, peppers and onions. Stuffed pasta can be served immediately or baked until golden brown in the oven.

Ingredients:

• large pasta "shells" - 230 g;
• champignons - 150 g;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• pepper - 1 pc.;
• oil - 60 ml;
• cheese - 80 g.

Cooking

1. Saute onions, mushrooms and peppers.
2. Remove the skin from the tomatoes and add to the vegetables.
3. Boil macaroni.
4. Stuff with vegetables and sprinkle with cheese.
5. bake with vegetables for 10 minutes at 180 degrees.

With vegetables represents tasty and healthy Japanese cuisine. The basis is buckwheat soba noodles, which is made from flour of the same name and is superior useful properties even hard pasta. Noodles cook very quickly and require high-speed cooking of vegetables, so frozen ones will come in handy.

Ingredients:

• Mexican mix (peas, corn, peppers, carrots) - 450 g;
• buckwheat soba noodles - 200 g;
• soy sauce - 40 ml;
• garlic clove - 4 pcs.;
• oil - 30 ml.

Cooking

1. Boil the noodles.
2. Frozen vegetable mix fry 8 minutes.
3. Add garlic, soy sauce and noodles.
4. Hold buckwheat pasta with vegetables on fire for just a minute.

With vegetables, served warm, it can change the traditional perception of this dish. With this method of cooking, slightly stewed vegetables exchange flavors and juices with each other, and transfer them to warm pasta. Hearty, balanced meal does not require any additions and is a complete main course.

Ingredients:

• pasta "bows" - 200 g;
• frozen broccoli - 120 g;
• cherry tomatoes - 8 pcs.;
• pepper - 1 pc.;
• soy sauce - 60 ml;
• yogurt - 50 g;
• lemon juice - 30 ml.

Cooking

1. Boil pasta.
2. Saute broccoli, peppers and tomatoes.
3. Mix pasta with vegetables.
4. Season with lemon juice dressing soy sauce and yogurt.

Macaroni Casserole with Vegetables and Cheese is a dish that is simple and affordable. The recipe is good because it is permissible to use store-bought vegetable preparations, and therefore, the casserole can be prepared at any time of the year. All you need is to boil the pasta until half cooked, mix it with vegetables and, sprinkle with cheese, send it to the oven for 15 minutes.

Ingredients:

• pasta - 350 g;
• canned beans - 380 g;
• tomatoes in their own juice - 500 g;
• onion - 1 pc.;
• water - 200 ml;
• celery stalk - 1 pc.;
• cheese - 150 g.

Cooking

1. Boil macaroni until half cooked.
2. Fry the onion and celery.
3. Add tomatoes, beans, water and pasta. Stir.
4. Sprinkle with cheese and bake at 200 degrees for 15 minutes.

Pasta with vegetables in a slow cooker

Pasta with vegetables - a recipe that allows you to cook a dish different ways. One of these is in the multicooker. A modern gadget will not only save time, but also get rid of kitchen utensils, providing a capacious bowl in return. In the latter, you can fry the vegetables and boil the pasta for 15 minutes, pouring the contents the right amount boiling water.

Are you a pasta eater too? I mean amateur pasta? So you've come to the right place! True, for some reason it is customary for us to call them differently - spaghetti, pasta. Meanwhile, the essence remains the same! Because everything that exists from products made from dried dough, and this is noodles, and feathers, and the like, including spaghetti and so on, is called the common word - pasta! It's just that the shape of the products is different, that's why they are called differently. Including pasta - from the Italian Pasta.

Another question is how to cook them! After all, there are so many recipes that just listing them will take a lot of space and time. With what just do not cook pasta - with meat, shrimp, vegetables, and so on. But everyone chooses something of his own that he likes best. . Although you can endlessly vary this process, depending on your mood, health and wallet.

Those who save their figure can also eat pasta. And even at night! Who refuted the ban? Nutritionists! The fact is that the main thing in eating is a competent balance and norm, of course. . In our case, pasta will not only be tasty, but even healthy, since carbohydrates, combined with fiber and fats, will simply create perfect shape to keep the body in shape.

Products

• Pasta - 200 gr.
• Onion - 200 gr.
• Tomatoes - 250 gr.
• Bulgarian pepper - 250 gr.
• Garlic, herbs, green onions and spices - to taste
• Tomato juice (adjika) - a glass
• Cheese - optional
• Olive (vegetable or creamy - a matter of taste)

How to cook delicious pasta with vegetables and cheese - step by step instructions with photos

What is the best pasta to choose? Of course, as nutritionists advise us, these should be products made from durum wheat. They are considered the most useful. Therefore, I strongly recommend cooking, even long, even short, of any shape, but just like that. Yes, they are more expensive. But it's more useful! They do not contain any fat. But vegetable protein was literally registered there. What can not be said about pasta from soft varieties, due to which the splitting in the first is more operational. As a result, "problem areas" will not gain weight. So, let's put a pan on the gas. Pour more water into it, salt according to the instructions. Turn on the gas and cover the pan with a lid. While the water is boiling, chop the vegetables. Onions will go first. We cut it into strips or as you like. Heat the oil in a hot frying pan, and put the onion there. The fire is medium, that is, such that you have time to chop the pepper.

Saute finely chopped onion

Every time I choose for pasta dressings, I try not only to choose those that perfectly cope with their task, making the taste of products unforgettable. It is important for me that vegetables are useful, so that when cooking, all the important and so necessary for our body usefulness does not disappear anywhere. And last but not least, aesthetics! After all, a dish, no matter how tasty it is, no matter what aromas it exudes, should also look appetizing. Yes, so that right now I want to eat it. Therefore, to the main ingredient, onions, without which no dish of this type will be very tasty, I always add something bright. Let's say tomatoes.

Cut the tomatoes however you like.

How to cut tomatoes is a matter of taste. They can generally be made in circles. But in our situation, as I said, the aesthetic factor is one of the key ones. Therefore, I cut everything in this dish in one format, into strips. The next one is bell pepper. Ideally, if it is of three varieties, a whole palette of colors! But it doesn't matter if there is only red. Green and red, which are present in our dish today, combine perfectly, complementing each other. Bell peppers, chopped in a bar, will add amazing flavor to our dressing.

Bulgarian pepper cut into cubes

That's all and ready for our dressing, which we are preparing for pasta. Let's continue, because we have an onion languishing in a pan. Let's add pepper to it. Fry everything over medium heat together for 2 minutes, no more. We put in the tomatoes almost immediately. But we also do not get carried away with long cooking - two minutes is also enough. Pour into the pan tomato juice or adjika, that is, what you like best. Bring the mass to a boil and, while it boils, finely chop the dill, parsley, green onion and garlic.

Finely chop herbs and garlic

As a rule, in such situations, when it comes to a spicy dish that all men love, I always put a large number of different spices. Especially good here are all the green seasonings that I have already listed. Garlic sounds great. Therefore, we will send all this fragrant mass to the rest at the very end in a frying pan, where vegetables languish for the last seconds. And here, too, the count goes literally for seconds. Just add fire and, as soon as the dressing with herbs and garlic boils, we immediately turn off the gas. Cover the pan tightly with a lid and set aside for a minute.

Combine all ingredients and simmer over low heat.

While the dressing is infused, did the water boil for the pasta? Here we boil them. Whatever it is - pads, noodles, noodles, long or short spaghetti, etc., each of them has its own instructions. Although there are a couple of rules common to all types of pasta. The first is a sufficient amount of water, otherwise the products will stick together, not boil, and so on. The second is salt, which is recommended to be salted everywhere. But I try to do it without fanaticism, and I advise you the same! And finally, the stage of readiness. There are several. I won't list them, everyone knows that. So, let's put the pasta in boiling water.

Put pasta in boiling and salted water

Let's bring the water to a boil. Let's make the fire smaller and cook until tender. It will be enough to take them out and immediately do what was planned with them. In my case, this is a connection with a gas station. And here there are two options - either in pasta, watering them with melted butter if desired, add it, or send them directly to the pan. In the second case, you need to mix everything gently, without injuring the vegetables, but so that the dressing gets everywhere. And you can submit!