Rotelle with Zucchini and Green Peas

I know most of you prefer Mexican food but hey, nothing can beat homemade pasta! This recipe is perfect for the busy days. If you’re experiencing a serious time crunch but still want to eat healthy, don’t bother pealing the zucchini (I just washed them with a brush to make sure there is no dirt at all) and just slice them instead of cutting them into cubes (cuter but more time-consuming).

vegan pasta with garlic, zucchini and green peas

 

Double the quantities and you end up with a few extra lunch boxes to bring to work or reheat at home. You can basically use any type of pasta for this plate, but I thought “rotelle” or “wheels” in English add a little touch of fun. And isn’t food supposed to be also nice for the eyes?

vegan pasta with garlic, zucchini and green peas

 

Pasta dishes are usually pretty basic so if you really want to obtain this delicious Italian-like food taste, make sure you invest in high-quality olive oil and pasta. I tend to go crazy with garlic and put more than anyone could ever withstand in amything I cook (get lots of comments from my husband who thinks I’m trying to kill him) but I swear it makes the whole thing so much more tasty!! Don’t worry though, I only put humanely reasonable quantities in the ingredients’ list. If you’re a garlic addict though, you can double up the amount + be sure to leave a comment in the section below! I makes me feel better to know I’m not the only one to do this!

 

Serving: 4 people

Total Time: 40 minutes

 

Ingredients:

– 400g rotelle

– 2 zucchini

– 2 cups frozen green peas

– 3 cloves of garlic

– 1 bunch fresh basil

– olive oil

– salt and pepper

 

Directions:

Bring water to a boil in a large saucepan.

Add salt and cook the pasta for 10 minutes (or check packaging instructions).

Wash the zucchini carefully, removing any traces of dirt.

Dice or slice the zucchini, depending on how busy you are 😊

Defrost the green peas in hot water.

Peel the garlic cloves and chop them finely.

Heat 2 tbsp. olive oil in a skillet and brown the garlic for a few minutes.

Add the zucchini chunks, defrosted green peas and chopped basil.

Cook for 5 minutes over medium heat.

Drain the pasta and mix all the ingredients together.

Optional: you can add toasted pine nuts for a crunchy texture. But I know they tend to be a bit pricy, so maybe to consider for Sundays and Holidays only?

Enjoy!

 

vegan pasta with garlic, zucchini and green peas

 

vegan pasta with garlic, zucchini and green peas

 

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