This green pasta is packed with fresh vegetables and it’s super easy and quick to make. This green vegetable pasta is the perfect weeknight dinner!
This pasta recipe is a perfect healthful taste of spring
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What makes this recipe great
- Perfect for a healthy lunch or dinner
- it’s perfect for the whole family
- It is packed with fresh vegetables
- it’s super easy and quick to make
Ingredients
- Spinach: I use baby spinach while they are much tender but regular ones also works
- Zucchini: It's important to choose fresh zucchini
- Peas This recipe uses fresh peas while in season. Frozen peas works well in place of fresh if you prefer
- Parsley and Sage: fresh is best
Instructions
Shell the Fava beans and peas.
In abundant salted boiling water, blanch the beans for 1 minute. Drain them and remove the outer skin.
Wash and slice the zucchini.
In a saucepan fry sliced shallot with oil over low heat.
Add the zucchini and after a few minutes the remaining vegetables. Cook for a few minutes until the vegetables are cooked but crunchy.
Salt and pepper, add the chilli and coarsely chopped mint leaves.
Meanwhile, cook the pasta in abundant salted water.
Drain it al dente, holding a little cooking water, and pour it directly into the pan with the vegetables.
Add the grated Parmesan and sauté the pasta for a few minutes so it can be savored, adding a little cooking water if necessary.
Serve immediately and garnish with a few mint leaves.
Substitutions & Variations
- Pasta - Any medium pasta works. Choose brown pasta if you want a healthier solution, brown pasta has more nutrients and is more satisfying than white rice.
- Spinach - you can choose frozen spinach.
- Fava Bean - They are rich in vegetable protein and fiber and low in fat. If you don't find them increase the peas.
- Spicy - add chili pepper flakes or some spicy oil to imbue heat into the dish
- Zucchini - choose fresh little zucchini
- Peas - fresh or frozen peas work well
What to serve with it?
This pasta contains all the nutrients, therefore you can serve it simply with a salad like Salad with Blackberries, Tuna and Walnuts and Watermelon, Cherry Tomatoes and Barley or my Sicilian Caponata
Storage
I recommend to eat it right away. If you have any leftovers, keep them in an airtight container in the fridge for the day after. Do not keep it longer than 2 days. Before serving it warm it up.
Expert tips
I always cook the fava beans in advance and store them in the refrigerator to add to my recipes
Fresh peas and fava beans should be steamed ahead of time to make sure they have time to cook through.
If using frozen spinach, be sure to squeeze it well
Frequently asked question
Yes, they do take some time and effort to prepare. Preparation involves removing the fava bean from the pod, blanching the beans, then peeling them. I found, are well worth the effort
The dressing may be made in advance
Yes, it’s a balanced meal. You can make it healthier using brown pasta.
This spring pasta doesn't stand up well to freezing.
Yes, absolutely you can choose gluten-free pasta.
Vegetable pasta Recipes you might enjoy:
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Recipe
Green Vegetables Pasta
Ingredients
- 350 g mezze maniche
- 150 g peas
- 100 g spinach
- 150 g Fava beans (broad beans)
- 200 g zucchini
- 1 shallot
- 5 tablespoons EVO oil
- mint to taste
- grated parmesan to taste
- salt to taste
- pepper and chilli pepper to taste
Instructions
- Shell the Fava beans and peas.
- In abundant salted boiling water, blanch the beans for 1 minute. Drain them and remove the outer skin.
- Wash and slice the zucchini.
- In a large saucepan, heat the oil, add the previously finely sliced shallot and fry over low heat.
- Add the zucchini and after a few minutes the remaining vegetables. Cook for a few minutes until the vegetables are cooked but crunchy.
- Salt and pepper, add the chilli and coarsely chopped mint leaves.
- In the meantime, cook the pasta in abundant salted water.
- Drain it al dente, holding a little cooking water, and pour it directly into the pan with the vegetables.
- Add the grated Parmesan and sauté the pasta for a few minutes so that it can be savored, adding a little cooking water if necessary.
- Serve immediately and garnish with a few mint leaves.
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