I love cooking pasta with the vegetables because the vegetables’ stock infuses with the pasta and makes it delicious. I’ve tried it with Brussell sprouts, carrot, broccoli and peas but for the peas I strongly recommend fresh or canned, frozen peas does not give the desired effect.
Here is the recipe I wrote a while ago, hope it’s useful, you can ask me if you have any questions.
- Vegetables (Brussels sprouts work amazing)
- Olive oil
- Lots of salt
- Yogurt for optional sauce
Put a pan with boiling water on the stove, when it is absolutely boiling add some olive oil and a generous pinch of salt. Wait a few seconds and add one portion of pasta. I preferred spaghetti here, you can use any kind. Meanwhile clean 4-5 Brussels sprouts, cut the bases and then cut all of them in half. Add the sprouts in the pasta, if you are using whole grain pasta, wait up to 5 minutes to add them, as whole grain products take longer to cook. The water will soon turn into vegetable broth and give great taste to your pasta. When the pasta is as to your liking, get it off the stove, drain and put on a plate. Serve with yogurt on the side. If you use non-fat yogurt, you can have a very filling meal of just under 300 calories.
You can use green beans, fresh peas, broccoli, cauliflower, carrots as your vegetable, just be sure that the pasta and vegetables are in the pan long enough to turn the water into vegetable broth. Enjoy.