Pasta with vegetable stew
Description
The dish is prepared without unnecessary complications. This recipe is vegetarian, but if desired, it can be supplemented with a meat sauce. There are many variations of pasta with vegetables. In winter, you can use preserved foods: sautéed vegetables, vegetable toppings, or suitable vegetable salads. They can be added directly to hot pasta (already with butter), or first heated in a pan and then mixed with the pasta. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. Peel and wash all the vegetables. Cut the eggplants, zucchini, and bell peppers into medium-sized cubes.
- 2
Step 2
2. Chop the celery, carrots, and onion into small cubes and sauté them for ten minutes in a small amount of olive oil in a deep skillet.
- 3
Step 3
3. Add eggplants, zucchini, bell peppers, salt, black pepper, and tomato paste diluted in ½ cup of water to the pan. Cook the vegetables for another 10 minutes.
- 4
Step 4
4. Separately slice the tomatoes, add salt, pepper, basil, a little olive oil and mix.
- 5
Step 5
5. Add the dressed tomatoes to the vegetables, mix and remove the pan from the heat.
- 6
Step 6
6. Cook the pasta "al dente" according to the instructions on the package, and mix it with the vegetable stew.
- 7
Step 7
7. Serve the dish hot, and if desired, sprinkle the pasta with grated cheese.