{"id":92,"date":"2020-08-20T10:59:24","date_gmt":"2020-08-20T10:59:24","guid":{"rendered":"http:\/\/demo.wpzoom.com\/petit\/?p=92"},"modified":"2021-10-23T11:48:47","modified_gmt":"2021-10-23T18:48:47","slug":"vegetable-pasta","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2020\/08\/20\/vegetable-pasta\/","title":{"rendered":"Venetian Vegetable Pasta"},"content":{"rendered":"

Venetian Vegetable Pasta is based on a dish Joe and I ate on our first visit to Venice.\u00a0 We enjoyed it so much, we recreated it!\u00a0\u00a0<\/p>\n

This pasta has a very light sauce made with a colorful array of vegetables, a little vegetable broth and lots of cheese!\u00a0 This vegetarian pasta dish is very quick to make, so its perfect for a speedy weeknight meal.<\/p>\n

Venetian Vegetable Pasta reminds us of our first trip to Venice<\/h2>\n

This dish always reminds us of our very first trip to Italy.\u00a0 We finally took a vacation after eight years and decided to go somewhere amazing.\u00a0 Italy did not disappoint!<\/p>\n

Venice is an enchanting city and a very unique place to visit.\u00a0 Its canals are the main “roads” and after that its a multitude of nooks and crannies that the locals consider to be streets.\u00a0 Because of the vast number of bridges over the canals, bicycles are not practical.\u00a0 Even with a walking GPS we got lost, but somehow we always found what we were looking for.\u00a0 In the process of wandering, we stumbled across more incredible looking and smelling restaurants then we could ever have time to visit during our stay!<\/p>\n

Use Fresh Local Ingredients for the Best Flavor<\/h2>\n

It is important to remember that some of the ingredients you find in Italy take a different form than their American counterparts.\u00a0 A good example of this is zucchini.\u00a0 Some of the zucchini you find in Italy is called cucuzzi and can be slightly curved and up to 3 feet long!\u00a0<\/p>\n

Italians use what they have locally and so should you.\u00a0 Using local and fresh ingredients is the key to many dishes you cook at home.\u00a0 The zucchini you typically see at your local supermarket will work just fine.\u00a0 Make sure all of the produce you buy looks and feels fresh. Otherwise substitute it or leave it out, you will have a superior dish when you are done.\u00a0\u00a0<\/p>\n\n

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Venetian Vegetable Pasta<\/h2>\n\n
\n \t\t \t\t\tRecipe by Margaret Sanfelippo<\/span>\n \t\t\n
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Course: Main Dish<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\t<\/div>\n\t\t\n\t\n\t\t\t
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    <\/path><\/svg><\/span>Servings<\/span>
    \n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>

    4<\/p>servings<\/span><\/div>

    <\/path><\/svg><\/span>Prep time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Cooking time<\/span>

    20<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Total time<\/span>

    30<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\t

    This pasta has a very light sauce made with a colorful array of vegetables, a little vegetable broth and lots of cheese!\u00a0<\/p>\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      1<\/span> lb<\/span> spaghetti<\/span> <\/p><\/li>

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      1<\/span> tbsp<\/span> salt (for the pasta water)<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> onion, diced (about 1\/2 an onion)<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> red, orange or yellow bell pepper, diced (about 1 bell pepper)<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> zucchini, diced (about 1 small zucchini)<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> yellow squash, diced (about 1 small yellow squash)<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> tomato, diced<\/span> <\/p><\/li>

    • <\/span>

      2<\/span> tbsp<\/span> olive oil<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> vegetable broth<\/span> <\/p><\/li>

    • <\/span>

      1 1\/4<\/span> tsp<\/span> salt<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> red pepper flakes<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> black pepper<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> pecorino romano cheese, grated<\/span> <\/p><\/li><\/ul>\n\t\t\t \t\t<\/div>\n\n\t\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Add 6 quarts of water plus 1 tbsp salt to a big pot.\u00a0 Bring to a boil.<\/li>
      • While the water is coming to a boil. Lets make the sauce.<\/li>
      • Heat a large skillet with 2 tbsp olive oil on high heat.\u00a0 Once it is hot, add the onions.\u00a0 Season with 1\/4 tsp salt, red pepper flakes and 1\/8 tsp black pepper.\u00a0 Turn the heat down to medium.\u00a0 Sautee for 2-3 minutes until the onions are translucent.
        • \"\"<\/figure><\/li><\/ul><\/div><\/li>
        • Add the bell pepper.\u00a0 Season with 1\/4 tsp salt.\u00a0 Cook for 2-3 minutes until softened.
          • \"\"<\/figure><\/li><\/ul><\/div><\/li>
          • Next add the zucchini and yellow squash.\u00a0 Season with 1\/2 tsp salt and 1\/4 tsp black pepper.\u00a0 Cook for 2-3 minutes until softed.<\/li>
          • Add the tomatoes.\u00a0 Season with 1\/4 tsp salt.\u00a0 Cook for a minute.
            • \"\"<\/figure><\/li><\/ul><\/div><\/li>
            • Add the vegetable broth.\u00a0 Turn the heat to medium-low and simmer.<\/li>
            • Now the water should be boiling.\u00a0 Add the pasta to the pot and give it a stir.<\/li>
            • Once the pasta is almost al dente (about 8 minutes), add the pasta to the sautee pan with the sauce.\u00a0 Toss it all together.\u00a0 If it seems a little dry, you can add a little of the pasta cooking water.
              • \"\"<\/figure><\/li><\/ul><\/div><\/li>
              • Turn off the heat.\u00a0 Add the pecorino romano cheese.<\/li>
              • Serve immediately.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\t\n\t\n\t\n\t\t\t
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                Notes<\/h3>\n\t\t\t
                • You can add a drizzle of olive oil and a sprinkling of cheese to each plate upon serving.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \t\n\t\t\t