Vegetable Pasta with a Mexican Twist
This vegetable pasta uses an unusual combination of spices for a pasta dish— garlic, cilantro and jalapeno. They’re more Mexican than Italian.
Add some black beans to make this a Tex-Mex Pasta Salad.
Vegetable Pasta
Serves | 2-3 |
Prep time | 15 minutes |
Cook time | 45 minutes |
Total time | 1 hour |
Website |
Darshana’s Kitchen |
Ingredients
- 2 cups pasta
- 1 cup green beans (small pieces)
- 1 cup carrots (small pieces)
- 1/2 cup zucchini (small pieces)
- 1/4 Small Red onion (finely chopped)
- 1 clove garlic (grated)
- 1/4 ” serrano pepper (finely chopped)
- 1 tablespoon fresh cilantro (finely chopped)
- 2 Medium tomatoes (finely chopped)
Directions
1. | Bring 2 cups of water to boil, add the pasta. Let cook for 7-10 mins. |
2. | Strain the pasta and keep aside. |
3. | In a pot, add 1 cup water, the onions, tomatoes, serrano pepper and garlic. Cook till the onions are translucent, about 15 mins. |
4. | Blend this into a sauce in a blender and pour back into the pot, add 1/2 cup water. |
5. | Add the carrots and green beans. Cook for 15 mins or till the green beans are almost cooked. |
6. | Add the zucchini and cook for 5 mins more. |
7. | Stir in the pasta and cook for 1-2 mins. |
8. | Garnish with the fresh cilantro and serve hot. |