Colored pasta with vegetables Today we are preparing a color dish, which will appeal to lovers of Italian cuisine. A moderately rich combination of ingredients was combined in the recipe: broccoli, peas, spinach, lemon, olive oil, Parmesan, colored pasta and Italian herbs - the ensemble is simply stunning. For a spectacular presentation I recommend sprinkling with Parmesan, fresh spinach leaves and sprinkle with olive oil.
Ingredients:- Macaroni feathers 350g
- Broccoli cabbage 150 g
- Peas frozen 100 g
- Mascarpone cheese 150 g
- Cheese Parmesan 85 g
- Lemon 1 pc.
- Spinach fresh 30 g
- Olive oil 30 ml
- Sea salt 10 g
- Black pepper powder 3 g
- A mixture of Italian herbs 1 tsp.
- Step 1 To prepare the pasta, you need colored pasta, broccoli, green peas, lemon, olive oil, spinach, mascarpone cheese or any other soft cheese, parmesan cheese, salt, black pepper, a mixture of Italian herbs.
- Step 2 Remove the lemon zest (about 2 tsp) and squeeze out the juice of half a lemon (1 tbsp juice is needed).
- Step 3 Grate the Parmesan into a fine grater, and mascarpone into parts (to make it more convenient to distribute the pasta).
- Step 4 Spinach leaves washed and cut into strips.
- Step 5 Boil the water in a saucepan, add a teaspoon of salt and pour out the pasta. Cook according to the instructions and 4 minutes before the readiness to add broccoli and peas. After 4 minutes, discard the vegetables and pasta in a colander.
- Step 6 In the same pan, pour the olive oil and add a mixture of Italian herbs. As soon as you feel a light opening of the aroma of herbs - pour the pasta with vegetables in a saucepan.
- Step 7 Add macaroni juice and lemon zest, add salt, add parmesan, mascarpone, black pepper and mix.
- Step 8 Then add the spinach, stir and serve.