Vegetarian Pasta isn’t just for spring and summer, this is a full of vegetables pasta dish that’s perfect year round !!!
Author: Nectaria
Servings: 6 people
INGREDIENTS
500 gr./ 17.63 oz. linguine pasta
2 mediums zucchini, peels
2 mediums carrots, peels
2 medium leek only white part, sliced to 1/4 inch thick strips
300 gr./ 10.58 oz. button mushrooms
½ red, ½ green, ½ yellow bell pepper, sliced to 1/4 inch thick strips
1 cup cherry tomatoes, halved
4 garlic gloves, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh spearmint, chopped
100 gr./ 3.53 oz. olive oil
Parmesan to serve
INSTRUCTIONS
To make carrot and zucchini peels
With a peeler make peels out of carrots and zucchinis. Don’t peel the center of carrot and the center seeded part of zucchinis. Keep the carrots and zucchinis separately.
Heat a dip pan over medium high heat and stir fry all the vegetable separately by using one tablespoon of olive oil for every kind of vegetable. Stir fry them until there are no more hard but not very tender either. Set all the vegetables aside.
After finished with stir frying process, heat 2 tablespoons olive oil in a large pot or deep skillet over medium heat. Add garlic, cook for 5 minutes or until light golden and softened. Add all the vegetables, basil, spearmint, season with salt and pepper, mix well and let them cook for 1-2 more minutes.
Cook linguini pasta by following the pack instructions. Drain the linguine pasta and stir into the vegetables.
Serve them with grated parmesan or plain.