Recipe for pasta with vegetables in a frying pan. Macaroni with vegetables and cheese.

I invite everyone to remember a very simple and quick recipe for delicious pasta with vegetables and advise you to prepare them as soon as possible. I really like that you can use them as a main dish for lunch, dinner, or as a wonderful side dish for meat, chicken or fish. Such delicious pasta is perfect for eating during Lent, and if you are not preparing it for a Lenten menu, then the presence of cheese will only make its taste even brighter, more aromatic and more pleasant. The vegetables in this dish are either seasonal fresh or frozen - their composition and quantity completely depends on your wishes. And of course, choose good quality pasta made from durum wheat, then the success of a beautiful dish is guaranteed.

Cooking method

Let the pasta cook in boiling and lightly salted water until almost done, but do not overcook it - it is best if it is slightly undercooked, at the al dente stage. Meanwhile, in a deep and large frying pan, fry the vegetables with the addition of vegetable oil, starting with chopped carrots. Then, with an interval of 3 - 4 minutes, add the chopped onion, bell pepper, tomatoes and at the very end - thawed green peas.

Don’t forget to add salt, pepper, seasonings and simmer everything together for a short time until soft. Next, we take out the finished pasta with a slotted spoon and immediately transfer it to the vegetables, even if a small amount of liquid gets into the pan along with it - this will make them pleasantly juicy. Fry everything together for a few minutes, add chopped herbs and immediately serve hot. Bon appetit.

Even ordinary pasta can be prepared deliciously, and with the addition of vegetables and well-chosen seasonings it can be turned into a real culinary delight.

Simple and quick recipe

When you want to cook a light dish, vegetables come to the rescue. And a successful combination with pasta gives them a completely different flavor.

Step-by-step preparation of pasta with vegetables:

1. Let the spaghetti cook and at the end drain it into a sieve or colander;
2. Chop the pepper and carrot into strips. Fry and add the onion cut into half rings;
3. Also cut the zucchini into strips and place in the pan with the rest of the vegetables. Pour in a few tablespoons of water (you can use pasta broth), season to taste with spices and simmer;
4. At the end of cooking, pour in the cream, add butter and cheese;
5. Mix the prepared creamy vegetable sauce with the pasta and serve hot.

Pasta with vegetables. Step by step recipe

Ingredients (2 servings)

• Pasta (penne) 250 gr
• Zucchini 1 piece
• Tomato 2 pcs
• Onion 1 piece
• Garlic 1-2 cloves
• Carrot 1 piece
• Parsley 2-3 sprigs
• Olive oil 2 tbsp. l.
• Salt, ground black pepper, dry “Mediterranean” herbs Spices

1. For a pasta dish with vegetables, like any other pasta dish, you need good Italian pasta, not a local compilation made from soft flour.
   It is best to choose a short pasta - penne. The size of this paste is comparable to pieces of vegetables. It is best to choose a short pasta - penne
2. Considering that it’s spring now and there are a lot of fresh vegetables, you can choose the vegetables for the dish according to your taste.
   Pasta with vegetables turns out great with young carrots, onions and zucchini, young garlic and tomatoes. Young vegetables for sauce
3. Peel the carrots and cut into thin slices. By the way, it’s very beautiful if the carrots are in circles. Peel the onion and cut into large strips. Peel a clove or two of garlic.
4. Cook the pasta until tender in 2.5-3 liters of water, salted at the rate of 5-7 grams of salt per liter. You can add 1-2 pinches of dry “Mediterranean” herbs (basil, oregano, mint). The pasta should not be overcooked; the cooking time indicated on the package guarantees “al dente” doneness.
5. While the pasta is cooking, fry young carrots and chopped onions in olive oil for 4-5 minutes.
   Fry young carrots and chopped onions
6. When the onion begins to brown, add the peeled young zucchini, cut into cubes.
   Fry for 2-3 minutes. Add peeled young zucchini, diced
7. Scald the tomatoes with boiling water, remove the skin and remove the seeds.
   Cut one tomato into small cubes, as for a salad. Grind the second tomato in a blender until pureed. Add the tomatoes to the vegetables in the pan. Add a little salt and pepper. If desired, add 0.5 tsp. Sahara. Add finely chopped garlic with a knife. Add tomato pulp, garlic and spices
8. Pour in half a glass of water and simmer the vegetables covered over low heat for 10 minutes.
   Then remove the lid and allow excess moisture to evaporate. Pour in half a glass of water and simmer the vegetables covered over low heat.
9. Finely chop the parsley with a knife, leaving one sprig for decoration.
10. Place the pasta in a colander and let the water drain.
    Combine pasta and stewed vegetables and stir. Mix pasta and steamed vegetables

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Dishes of Italian cuisine have firmly established themselves on our table. The first thing that comes to mind when mentioning Italy is, of course, pasta. It is distinguished by its simplicity, ease of preparation and aromatic appeal.

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brings to your attention 10 delicious Italian pasta recipes that you won't spend much time on.

Spaghetti carbonara

Ingredients:

• 350 g raw smoked ham or bacon
• 400 g spaghetti
• 2 tbsp. l. olive oil
• 4 egg yolks
• 2 cloves garlic
• 225 ml cream or sour cream
• 75 g grated parmesan

Preparation:

1. Heat olive oil in a frying pan and fry chopped garlic. Add diced ham and fry for 3 minutes.
2. Whip the cream with the yolks, add Parmesan, salt and pepper to taste.
3. Cook spaghetti. Throw them into the pan with the ham. Pour in the sauce and cook over low heat for 7-8 minutes until thickened.

Baked pasta with fried vegetables

Ingredients:

• 2 red bell peppers
• 2 zucchini
• 2 zucchini
• mushrooms to taste
• 1 onion
• 1/4 cup olive oil
• 1 tsp. fine salt
• 1 tsp. ground black pepper
• 1 tbsp. l. dried Italian or Provençal herbs
• 450 g penne pasta
• 3 cups marinara sauce
• 1 cup grated cheese
• 1/2 cup shredded smoked mozzarella cheese
• 1/2 cup frozen peas
• 1/4 cup grated Parmesan and 1/3 tbsp. for sprinkling
• 2 tbsp. l. butter

Preparation:

1. Preheat the oven to 230 degrees. Place peppers, cut into strips, zucchini and zucchini, cut into cubes, mushrooms and onions on a baking sheet, mix with olive oil.
2. Add 1/2 tsp. salt, 1/2 tsp. pepper and dried herbs and bake the vegetables until soft, about 15 minutes.
3. Cook the pasta for about 6 minutes until it remains firm inside. When ready, drain the water.
4. In a large bowl, carefully toss pasta with roasted vegetables, marinara sauce, cheese, peas, 1/2 tsp. salt and 1/2 tsp. pepper
5. Transfer everything into a greased baking dish. Sprinkle the dish with Parmesan cheese and place pieces of butter on top. Bake until the crust is golden and the cheese is completely melted.

Pasta with creamy pesto sauce

Ingredients:

• 3/4 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 3 tbsp. l. pine nuts
• 2 cloves garlic
• pepper
• 1/3 cup olive oil
• 1/3 cup heavy cream
• 2 tbsp. l. oils
• 340 g pasta
• 2 tomatoes

Preparation:

1. Place basil, garlic, pine nuts, and grated Parmesan into a blender bowl. Grind, add salt and pepper to taste. Then add olive oil in small portions. Mix well.
2. In a small saucepan over medium heat, heat heavy cream, add butter, and melt. Add pesto to the pan and stir.
3. Boil pasta in salted water. Drain the water, place the pasta in a deep dish, mix with creamy pesto sauce. Add diced tomatoes (optional) and mix thoroughly.

Penne rigate with pork tenderloin

Ingredients:

• 250 g penne rigate
• 250 g pork tenderloin
• 1 red onion
• 1 red chili pepper
• 500 ml tomato puree
• 3 tbsp. l. olive oil
• 6 cherry tomatoes
• 1 bunch green basil
• grated parmesan cheese
• ground black pepper
• green onion

Preparation:

1. Cut the pork tenderloin into thin pieces and fry in olive oil for 7 minutes.
2. Add red onion in half rings, finely chopped chili peppers, pre-seeded, basil, cherry halves to the meat. Fry for another 3 minutes. Add tomato puree or finely chopped tomatoes. Add salt and simmer for 10 minutes.
3. At this time, immerse the penne rigate in salted boiling water and cook until tender. Drain the water, pour them into the prepared sauce, leave for a minute.
4. Place the dish on a plate, sprinkle with grated Parmesan, and garnish with green onions.

Carbonara with zucchini and meatballs

Ingredients:

• 500 g minced pork
• 1 onion
• 4 slices bacon
• 500 g spaghetti
• 4 egg yolks
• 2 zucchini
• 1 cup cream
• 1 lemon
• 120 g grated Parmesan cheese
• 1 bunch of parsley
• 2 tbsp. l. butter

Preparation:

1. Add chopped onion and spices to the minced meat to taste. Mix and roll into meatballs.
2. In a well-heated frying pan, melt the butter and fry the meatballs for 5-6 minutes. Add diced zucchini and bacon pieces. Cook, stirring, for another 3-4 minutes.
3. Boil the pasta in lightly salted water. In a separate bowl, mix egg yolks with the zest of one lemon, chopped herbs and Parmesan.
4. Mix the pasta with the resulting sauce and place it in the pan with the meatballs. Mix thoroughly. Season with spices to taste.

Pasta with shrimp and wine-tomato sauce

Ingredients:

• 4 tbsp. l. olive oil
• 3 cloves garlic
• 4 cups diced tomatoes
• 1 glass dry white wine
• 2 tbsp. l. butter
• salt, pepper to taste
• 400 g spaghetti or other pasta
• 400 g shrimp
• 1 tsp. seasonings for seafood

Preparation:

1. Heat 2 tbsp in a saucepan. l. olive oil, add garlic and fry for 2 minutes. Add wine, tomatoes and simmer, stirring, for about 30 minutes. At the end of cooking, add salt and pepper to taste.
2. Cook the pasta in salted water, drain the water, add butter and stir.
3. Heat the rest of the oil, add shrimp and lightly fry. Then mix the shrimp with tomato sauce.

Place the pasta on a plate, pour over the sauce and serve.

Pasta Bolognese

Ingredients:

• 300 g pasta
• 1 onion
• 1 stalk of celery
• 1 carrot
• 200 g minced beef
• 200 g minced pork
• 1 can of tomatoes in juice
• 3 cloves garlic

Preparation:

1. Chop the onion, celery and carrots and fry in olive oil until soft: first onion, after a minute celery, after another 2 - carrots.
2. Simmer the meat in its own juice until the water boils away and the meat is browned.
3. Cook spaghetti in salted water. While the pasta is cooking, mix the meat with vegetables, add the tomatoes and juice and simmer over low heat for 40 minutes. - 1 hour. At the very end, add garlic.

Ditalini with green pea sauce

Ingredients:

• 80 g ditalini paste
• 215 g peas
• 45 g olive oil
• 1 onion
• 50 g bacon
• 35 g crab meat
• 10 g Parmesan cheese
• 80 g cherry tomatoes
• chilli

Preparation:

1. Heat 20 g of olive oil in a frying pan and fry the onion and bacon. When they brown, add 200 g of peas and, as soon as the peas begin to shrink, remove from heat. Place the peas in a blender and puree them.
2. Cook the pasta according to the instructions.

Heat 20 g of olive oil in a frying pan and heat the remaining peas for a minute, add the pasta and stir quickly.

Bring the water in which the broccoli was blanched to a boil and add the spaghetti. Cook, stirring, for 5 minutes and drain all the water.

Pour red wine into a saucepan, add sugar, boil for 2 minutes. Then add the undercooked spaghetti to the boiling wine and cook, stirring for about 6 minutes, until most of the liquid has evaporated. The pasta should be slightly undercooked.

Heat olive oil in a frying pan, add chopped garlic and red pepper flakes. Fry the garlic until pale golden brown. Add broccoli, salt, black pepper and cook, stirring, for 1 minute.

Place the spaghetti in the pan with the broccoli and cook until all the wine has evaporated. Remove from heat, mix with cheese and serve.

Spicy pasta with chicken

Ingredients:

• 2 chicken breasts
• 1/2 package fettuccine
• 2 sweet bell peppers
• 1/2 medium sized red onion
• 2 cloves garlic
• 4 small tomatoes
• 1 glass of milk
• olive oil for frying
• black pepper to taste
• red pepper to taste
• teriyaki sauce
• fresh herbs for garnish

Preparation:

1. Cut the chicken fillet into cubes and season with red pepper. Heat a frying pan, add oil and fry the chicken. Place the fried fillets on a plate.
2. In the same frying pan, fry finely chopped vegetables for 30-40 seconds and transfer to a plate with the chicken.
3. Cook the pasta according to the instructions. Don’t drain all the water, leave about a glass.
4. Pour the water left after the pasta into the frying pan and pour in the milk. Add a couple of tablespoons of teriyaki sauce and a little black pepper. Stir the sauce so as not to burn, bring to a boil and add vegetables there, stir.
5. Transfer the pasta to the pan and stir. Simmer for 5-7 minutes. Sprinkle herbs on top, place on plates and serve.

Delicious and appetizing pasta with vegetables will be an ideal dish to include in the everyday menu and decorate an evening or lunch meal. Considering the wide range of possible vegetable accompaniments for pasta, chefs have the opportunity to experiment with the composition of the dish, looking for optimal combinations.

Spaghetti bolognese"

Of course, Italy is the queen of pasta and you don’t have to leave the country to enjoy the taste of traditional cuisine.

Ingredients:

• salt;
• olive oil – 85 ml;
• grated parmesan – 150 gr.;
• red wine (dry) – 1 glass;
• bulb;
• freshly ground pepper (black);
• granulated sugar – 10 g;
• carrot;
• spaghetti – 450 gr.;
• a bunch of celery;
• garlic – 3 cloves;
• medium-sized ripe tomatoes – 5 pcs.;
• any minced meat – 450 gr.

Italian dish preparation time: 40 minutes.

Amount of calories: 208.17 kcal per 100 g. ready pasta.

Step-by-step process for making pasta in Italian:

1. Fill a large saucepan with 3 liters of water, boil, add sea salt (0.5 tbsp) and pour in olive oil (30 ml). Add the paste and, when ready, place the product in a colander;
2. Chop carrots, garlic and onions. Heat a few tablespoons of olive oil and fry the onion until translucent, followed by the remaining ingredients. Simmer until soft. Add minced meat and fry without forming lumps for about 8 minutes;
3. Peel the scalded tomatoes and finely chop them into cubes. Chop the washed and dried celery. Add the ingredients to the frying pan with the previous vegetables, add sugar and pour in the wine. Leave to simmer over low heat for 15 minutes.

Spaghetti can be served in two ways:

1. Place them in the pan and turn several times to mix the dish with the vegetable sauce;
2. Serve both parts of the dish separately.

In addition, Bolognese is served with grated Parmesan, and the dish itself is sprinkled with freshly ground black pepper.

Pasta with vegetable sauce

Prepare vegetables for gravy. To do this, wash well in running water:

• a bunch of different greens (basil, parsley, dill, cilantro);
• bell pepper (pod);
• red onion;
• 1-2 cloves of garlic;
• 2 tomatoes.

Dry all ingredients. Remove the greens from the stems and chop with a knife. Pour boiling water over the tomatoes and remove the skins, remove the membrane with seeds from the peppers, and remove the husks from the onions and garlic. Pass the garlic cloves through a garlic press, finely chop the remaining vegetables into slices.

Heat 2 tablespoons of refined sunflower oil in a frying pan, then add the onion, mix with red pepper on the tip of a knife and 2.5 grams of coriander. Sauté until translucent, add other chopped vegetables and simmer covered until softened. A few minutes before readiness, add salt to taste and sprinkle with chopped herbs.

Boil 250 grams of thin pasta in salted water, then drain in a colander. Do not rinse, you can even leave a little liquid for juiciness of the dish. Mix with two tablespoons of butter and serve with vegetable gravy.

Pasta with chicken and vegetables

Usually pasta is served as a side dish, but not in this case. A dish prepared according to this recipe can be served independently.

Product composition:

• freshly ground black pepper;
• carrots – 2 pcs.;
• chicken fillet – 400 gr.;
• salt;
• horns – 350 gr.;
• oil – 80 ml;
• soy sauce – 4 tbsp. l.;
• a bunch of greenery;
• hard tomatoes – 250 gr.;
• green onions - 4 feathers;
• onions – 2 pcs.;
• bell pepper – 250 gr.;
• clove of garlic.

Cooking time: hour.

Calorie content 100 gr. ready dish: 148.93 kcal.

Step by step process:

Serve the dish on a flat plate, after arranging the lettuce leaves.

Lenten pasta with vegetables

Even during Lent, you can prepare no less tasty pasta, and oregano will add piquancy to this recipe.

Ingredients:

• pasta (fettuccine or noodles) – 250 gr.;
• semolina – 40 gr.;
• broth (with vegetables) – 300 ml;
• cauliflower – 1 head;
• broccoli – 2 heads;
• tomato;
• oregano – 10 gr.;
• olive oil – 15 ml;
• garlic – 3 cloves;
• oil – 50 ml;
• salt;
• olives.

Cooking time: 20 minutes.

Calorie content: 49.7 kcal.

Step-by-step preparation of a lean pasta dish:

1. Boil the noodles until half cooked;
2. Chop all vegetables and fry until soft;
3. Mix with pasta, pour in olive oil, add semolina, season and pour in broth. Simmer for 10 minutes.

When serving, garnish the dish with chopped olives.

Pasta in creamy sauce with vegetables in a slow cooker

Cream sauce can give pasta a unique taste.

Ingredients:

• “tagliatelle” - 300 gr.;
• broccoli – 2 heads;
• carrot;
• canned beans and corn – 50 grams each;
• 33% cream – 100 ml;
• sea ​​salt;
• garlic – 3 cloves;
• ground allspice;
• water – 2 glasses;
• parmesan – 50 gr.

Time spent on preparation: 25 minutes.

Calories per 100 g: 142 kcal.

Step-by-step preparation:

1. Set the multicooker to “frying” mode and fry the chopped onion and garlic for 15 minutes;
2. Without turning off the mode, throw in the remaining chopped ingredients (vegetables), stir and fry for another 3 minutes;
3. Pour in water and wait until it boils;
4. Add tagliatelle, salt and turn on the “multi-cook” mode, timer for 10 minutes, at 100C;
5. After a few minutes, pour in the cream, pepper, check the salt and close the lid;
6. Before serving, sprinkle the hot dish with Parmesan.

— Spaghetti with peas, vegetables and cheese sauce

Ingredients

• Spaghetti – 350 g
• Peas - 200 g
• Broccoli, cherry tomatoes - 200 g
• Feta cheese - 100 g
• Garlic - 4 cloves
• Carrots - 2 pcs.
• Sweet yellow pepper - 1 pc.
• Grated Parmesan cheese with chopped mint - 0.5 cups
• Olive oil - 1/4 cup
• Red pepper - 1/4 teaspoon
• Salt

Preparation

Cut the tomatoes in half, chop the garlic coarsely.

Pour oil into the multicooker bowl, add tomatoes, peas, coarsely chopped peppers, and add spices. Set the multicooker to the “Bake” mode and fry the vegetables for 30 minutes.

Add spaghetti, 1.5 cups of water, grated cheese, mint and set the “Stew” mode for 1 hour.

Spaghetti in a slow cooker with cheese sauce is ready.

Bon appetit!

Our selection ends with an unusual recipe for spaghetti in a slow cooker; the ingredients include cucumber.

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Pasta with frozen vegetables in cheese sauce

The dish will help you out when unexpected guests show up on your doorstep and you need to prepare something tasty and quick.

Recipe Ingredients:

• pasta – 400 gr.;
• frozen vegetables – green peas, green beans, onions, corn; sweet pepper, celery and carrots – 300 g;
• salt.

Cooking time: 1 hour.

Calorie content: 192.57 kcal.

Step-by-step cooking process:

1. Boil the pasta and drain in a colander;
2. Defrost vegetables naturally and heat oil in a frying pan;
3. Fry the defrosted vegetables, pour 50 ml of water over them, simmer with the lid closed for a quarter of an hour;
4. In 20 minutes, the beans, carrots and peas will be cooked until half cooked;
5. After the specified time, remove the lid and continue cooking for another quarter of an hour;
6. Mix the prepared vegetables with the pasta and serve.

• You can use any minced meat, even turkey meat, as a filling for pasta nests;
• Buy pasta only of the highest grades. When boiled in water or in a slow cooker, these will never turn into porridge;
• The water should completely cover the pasta during cooking;
• To prevent the paste from sticking, be sure to add a few tablespoons of oil;
• ideal proportion for cooking: for every 125 grams. pasta 4 glasses of water;
• cooking time: fettuccine and thin noodles are cooked in 2 minutes, other products up to 12 minutes;

Italians claim that each type of pasta is served with the appropriate sauce: spaghetti is served with creamy or tomato sauce. Penne, rigatolli and spirals - with meat sauces and heterogeneous consistency. It is better to use noodles with cheese, egg or cream. Wide and flat products are served with game-based tomato sauce. Horns and other small items are added to soups, and bows with shells accompany beautifully chopped vegetables, mussels or shrimp.

Cook pasta with vegetables, experiment with ingredients! Perhaps you will come up with your own unique recipe for this dish, which has never been mentioned anywhere before.

Are you a “pasta nerd” too? You mean, pasta lover? So, we've come to the right place! True, for some reason we usually call them differently - spaghetti, pasta. Meanwhile, the essence remains the same! Because everything that exists from products made from dried dough, and these are noodles, and feathers, and the like, including spaghetti, etc., is called the general 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 would take a lot of space and time. Pasta is cooked with everything - meat, shrimp, vegetables, etc. But everyone chooses something of their own that they like best
. Although you can endlessly vary this process, depending on your mood, state of health and wallet.

Those who take care of their figure can also eat pasta. And even overnight! Who denied the ban? Nutritionists! The fact is that the main thing in eating is proper 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 create just the ideal shape for maintaining a normal figure.

Delicious spaghetti with vegetables

You can cook delicious spaghetti in a slow cooker not only with minced meat, chicken or other types of meat. Try the following recipe for spaghetti in a slow cooker with vegetables once and you will be convinced: it is very simple and easy to make your body and stomach pleasant and easy! Vegetables do not overload the gastrointestinal tract and are good for health.

Ingredients

• Spaghetti – 400 gr
• Carrots - 2 medium pieces.
• Sweet pepper - 1 pc.
• Onion - 1 pc.
• Oil for frying vegetables
• Salt and spices to taste

Preparation

I advise you to put the spaghetti on the boil and start cooking the vegetables. Grate the carrots on a coarse grater or cut them into cubes, cut the onion into half rings, and cut the pepper into cubes.

Select the “fry” mode of the multicooker, wait for it to heat up, and grease the bottom of the multicooker with oil. Add vegetables and fry for 15 minutes, stirring constantly.

Place spaghetti on plates and place vegetables in the center. You can serve with fresh herbs or tomato sauce.

Bon appetit!

It's a well-known fact: the best seasonings for spaghetti are herbs. The following recipe for spaghetti in a slow cooker is based on this statement.

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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. That’s why I strongly recommend preparing them, be it long or short, of any shape, but just like this. Yes, they are more expensive. But it’s healthier! They do not contain any fat. But vegetable protein literally belongs there. The same cannot be said about pasta made from soft varieties, due to which the splitting in the former is more efficient. As a result, “problem areas” will not gain weight. So, let's put the pan on gas. Pour more water into it and add salt according to the instructions. Light the gas and cover the pan with a lid. While the water is boiling, chop the vegetables. The onions will go first. Let's cut it into strips or the way you like. Heat the oil in a hot frying pan and add the onion there. The heat is medium, that is, enough to have time to chop the pepper.

Sauté finely chopped onion

Every time I choose a pasta dressing, I try to stop only at those that do an excellent job of making the taste of the product unforgettable. It is important to me that the vegetables are healthy, so that when cooking, all the important and so necessary benefits for our body do not disappear. Well, aesthetics play an important role! After all, a dish, no matter how tasty it is, no matter what aromas it exudes, must also look appetizing. So much so that you want to eat it right now. Therefore, to the main ingredient, onions, without which not a single dish of this type would be very tasty, I always add something bright. Let's say tomatoes.

Cut the tomatoes as you like

How to cut tomatoes is a matter of taste. They can generally be made into circles. But in our situation, as I said, the aesthetics factor is one of the key ones. That’s why I cut everything in this dish in one format, into strips. Next is bell pepper. Ideally, it will be 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. Sliced ​​bell peppers will add amazing flavor to our dressing.

Cut bell pepper into cubes

That's all ready for our dressing, which we are preparing for pasta. Let's continue, because we have an onion simmering in a frying pan. Let's add pepper to it. Fry everything together over medium heat for 2 minutes, no more. Almost immediately add the tomatoes. But we also don’t get carried away with long cooking – two minutes is also enough. Pour tomato juice or adjika into the frying pan, that is, what you like best. Bring the mixture to a boil and, while it is boiling, finely chop the dill, parsley, green onions and garlic.

Finely chop the greens and garlic

As a rule, in such situations, when we are talking about a spicy dish that all men love, I always add a large number of different spices. All the green seasonings that I have already listed are especially good here. Garlic sounds great. That’s why we will send all this aromatic mass to the rest at the very end into the frying pan, where the vegetables simmer for the last seconds. And here, too, literally seconds count. Just add heat and, as soon as the dressing with herbs and garlic boils, 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 infusing, did the water on the pasta boil? So let's boil them. Whatever it is - pads, noodles, vermicelli, 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 thing is to have enough water, otherwise the products will stick together, not cook through, and so on. The second is salt, which is recommended everywhere. But I try to do this without fanaticism, and I advise you to do the same! And lastly, the readiness stage. There are several of them. I won’t list them, everyone knows this. So, let's put the pasta in boiling water.

Place pasta in boiling and salted water

Let's bring the water to a boil. Let's reduce the heat and cook until done. It will be enough to take them out and immediately do what is planned with them. In my case, this is the connection to the gas station. And here there are two options - either add it to the pasta, pour melted butter over it if desired, or send it directly to the frying pan. In the second case, you need to carefully mix everything, without damaging the vegetables, but so that the dressing gets everywhere. And you can serve!

Step 1: Prepare the vegetables.

Vegetables need to be thoroughly washed and cut as follows: tomatoes - into quarters, cucumber into a semicircle, bell pepper - into 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 stir 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 the spaghetti.

Each package of spaghetti has exact instructions on how to boil it, so there shouldn't be any problems. Place spaghetti in salted boiling water, being careful not to break it. 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 put them in completely, while rolling them into a ring. When they are completely softened, you can and should carefully mix them. Then place the finished spaghetti in a colander to drain off excess water.

— Spaghetti with vegetables and olives

To prepare this dish you will need the following ingredients

Ingredients

• Spaghetti – 500 g
• Garlic - 3 cloves
• Bell pepper - 2 pcs
• Tomatoes - 2 pcs.
• Olives/olives - 1 jar (250 g)
• Onions - 1 pc.
• Cucumber - 1 pc.
• Basil
• Ground black pepper
• Salt
• Vegetable oil for frying

Preparation

1. Cut the cucumbers and onions into half rings.
2. Cut the tomatoes into quarters.
3. Finely chop the onion and garlic.
4. Place all the vegetables in the multicooker bowl and set the “Baking” mode for 30 minutes. First add a few tablespoons of vegetable oil to the multicooker bowl.
5. Add spices to the slow cooker and add spaghetti.
6. Pour 1.5 cups of water, set the “Stew” mode for 1 hour.

Bon appetit!

We hope you enjoyed the slow cooker spaghetti recipes. Prepare hearty meals with the least amount of calories!

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