Light Pasta with Multicolor Veggies
April 22, 2016
A package of dry durum wheat pasta ribbon type
Sweet green peppers , two medium size
Cherry tomatoes, six
Fresh celery, 100 grams
Fresh parsley, two tablespoons
Chopped fresh coriander, one tablespoon
- Prep: 20 mins
- Cook: 35 mins
- Yields: 4 Servings
1Clean and rinse the vegetables under the tap water, remove seeds and dirt.
2Cut the peppers and tomatoes into one centimeter pieces , place the pieces in a bowl.
3Chop the coriander and parsley and add them to the bowl with a tablespoon of olive oil. Season with salt and pepper and put aside.
4Boil the pasta at the rate of 1 liter of water every 100 grams of pasta. Drain the pasta with an appropriate sieve.
5Serve in individual portions putting the pasta at one side of the plate and the veggies and the other, diving the plates in two halves of colors. Dress the pasta with salt, pepper, olive oil and balsamic vinager as you like it.
Pasta (Italian pronunciation: [ˈpasta]) is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).