I LOVE pasta with vegetables. In this case I cooked peas with pasta, so it can absorb part of the nutrients released in the water (something I do more times than I can actually count), and sauteed the other 2 veggies. If you're on a diet, it's a perfect dish: you can load the dish with zucchini and onions and reduce the pasta, so it will look fuller. If you don't want to sautee, you can just substitute the oil with water (in full or in part) and the deal is done!
1 lb Italian spinach-egg fettuccine
4 medium zucchini, shredded
1/2 onion, thinly sliced
1 cup frozen peas
3-4 tbsp pesto
Italian extra virgin olive oil
Italian sea salt
Bring a large pot of water to a boil. When it boils add salt and peas, then bring back to boil. When it's rapidly boiling, add your fettuccine. Wait about 1 minutes, before stirring your pasta, so it won't break.
In the meantime, in a large non-stick skillet over medium-high heat, warm the olive oil (a couple tbsp should be enough) and sautee zucchini and onions until tender, use a few tbsp of water, if necessary.
When fettuccine are al dente, about 4-5 minutes, drain them and transfer to the skillet with the vegetables. Sautee for about 1-2 minutes and remove from heat.
Toss with pesto, until uniformly coated. If pesto is too thick, use a little bit of the cooking pasta water to thin it.
Serve immediately.
This recipe serves 4-6
- Always reserve some of the pasta cooking water, you never know when it can become handy ;-)
- Given the fact that pesto already has parmigiano (or pecorino or both), it's not advised to use more. But then... it's your dish so serve it as you please!
- It's vegetarian. Can be vegan & lactose free, if you avoid using cheese in pesto. Can be gluten free if you use GF pasta, like the one we sell here.
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