Read somewhere it says “an Italian proverb says, at the table no one grows old. The reason is taste for good food goes way back in time: artistic, literacy, and scientific evidence.” Well, we do grow old can’t live forever. The art of enhancements cooking is not only for the wealthy. A number of cooking have had devoted to gastronomy as a science, surely you agreed with me.
“An international cuisine take shape in Middle Ages.” Kitchens flavoured with spices from all over the world. Italian culinary tradition form with each era. “The invention of pasta machine goes back to nineteenth century.” Wines and cheese play classic flavour. A new gastronomic ethos developed in perfect settlement with lifestyles all over the world.
Gastronomic Coronavirus weekend cooking is about healthy and safe lifestyle that we needed especially winter days. Thus, can be fun-creative and budget. My pasta is packed with an increase healthy-goodness, colourful, delicious, flavoured with spice and herbs. It certainly looks exquisite, fine dining hearty Italian culinary. Tempted and let’s cook!!!!
350 g spiral pasta, follow instruction on packet
1 medium zucchini, cut into bite size
5 small carrots, cut into bite size
400 g can cherry tomatoes
1 1/2 Tbs garlic minced
1 red and yellow capsicums, cut into bite size
1 punnet medley cherries tomatoes, 200 g, halves
100 g fava, parboil in microwave
1/2 c red wine
balsamic vinegar, drizzles
1 1/2 Tbs dried rosemary
1 Tbs dried basil
1/4 Tsp nutmeg powder
Pecorino cheese, grated
chili flakes (OPT)
fresh basil leaves, decoration
Cook pasta according to instruction on the back of the packet. Drain and save 1/2 cup of water and set aside. Meantime, in a big frying pan, add oil on medium heat. Once hot, add garlic fry until translucent. Add carrots fry for 4 minutes. Then zucchini, both capsicums, medley cherries tomatoes, herbs, nutmeg powder, and drizzle balsamic vinegar about 3 Tbs. Toss around to mix well.
Now add can cherry tomatoes and 1/4 cup water to wash the sauce in the can, water, red wine and seasoning, stir again to coat all the vegetables; lightly crush the cherry tomatoes. When the wine had absorbed and vegetables are cooked, remove from hob. Add the fava; stir to combine. Check seasoning again. Decorate fresh basil all over the pasta in frying pan. Then grate Pecorino cheese over it. Serve with a glass of red wine.
Note: You can use any pasta of your choice. You can just use Parmigiana cheese. So too any vegetables of your liking. You can omit chili flakes. I made extra for freezing. You don’t have to. Individual portion may vary too. The serving bowl is enough for 1. Well, I managed to freeze 3 servings.
To freeze them and safe room in freezer, I use double zip bags and cling warps and write the date and name on a sticky paper wrap in the other layer of the cling wraps to prevent torn and leakage. You can use containers if you have a bigger freezer.
One thought on “Vegetables pasta”
What a tasty recipe
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