Cooking pasta. They are cooked in two ways.

First way(drain). Prepared pasta is cooked in a large amount of boiling salted water (for 1 kg of products take 6 liters of water, 50 g of salt), stirring occasionally with a wooden paddle so that they do not stick to the bottom of the dish. Cook pasta for 20-30 minutes, noodles - 20-25, vermicelli - 10-20 minutes.

The weight of pasta during cooking increases 3 times, depending on its variety. The increase in mass is called welding. The cooked pasta is thrown into a sieve (colander), the broth is allowed to flow and seasoned with melted fat (1/3 - 1/2 of the amount specified in the recipe) so that they do not stick together. The rest of the fat is used to season the pasta before serving.

Second way(non-drainable). This method is used to cook pasta for casseroles and pasta bowls, as well as pasta made from durum wheat, since they do not become sticky when cooked. Add pasta to boiling salted water (2.2-3 liters of water and 30 salt per 1 kg of product) and cook until thickened; at the end of cooking, add fat, cover the dish with a lid and cook over low heat. Weld 200-300%.

Macaroni with cheese, feta cheese or cottage cheese. Boiled pasta, seasoned with fat, is sprinkled with grated cheese or feta cheese before serving. The cottage cheese is pureed and mixed with pasta before serving.

Pasta with tomato. Boiled pasta, seasoned with fat, is mixed with sautéed tomato seasoned with ground pepper. When leaving, the pasta is sprinkled with herbs.

Boiled pasta with vegetables. Vegetables are cut into strips and sautéed, tomato puree is added and sautéing continues for 5-7 minutes. Boiled pasta is mixed with prepared vegetables and tomatoes. You can add warmed green peas to vegetables and tomatoes.

Boiled pasta with mushrooms. Saute the chopped onion, add boiled mushrooms finely chopped into strips and fry for 5 minutes. Then the mushrooms are mixed with boiled pasta.

Pasta with ham and tomato. Sliced ​​mushrooms, onions, and ham are fried in fat, sautéed tomato puree is added and mixed with boiled pasta. When leaving, sprinkle with herbs.

Pasta. Boil pasta non-drained in milk or a mixture of milk and water. Then cool to 60°C, add raw eggs, mashed with sugar, and mix. Then the mass is spread on a baking sheet greased and sprinkled with breadcrumbs, the surface is leveled, sprinkled with oil and baked in the oven. The finished pasta is slightly cooled, cut into portions and served with butter, sweet sauce or jam.

Macaroni baked with cheese. Boiled pasta prepared in the second method is seasoned with margarine, placed in a portioned frying pan pre-greased and sprinkled with breadcrumbs, sprinkled with grated cheese, sprinkled with oil and baked in the oven until a crispy crust forms. Serve in a portioned frying pan, sprinkle with butter when leaving.

Lapshevnik with cottage cheese. The cottage cheese is pureed, mixed with raw eggs, seasoned to taste with salt and sugar. Non-drained noodles or vermicelli are mixed at 60°C with prepared cottage cheese. The mass is mixed well, placed on a baking sheet greased and sprinkled with breadcrumbs or in a mold, the surface is leveled, greased with sour cream and baked in the oven. Then the product is slightly cooled and cut into portions. When leaving, pour butter or add sweet sauce. You can serve sour cream separately in a sauce boat.

Boiled pasta with vegetables

Boiled pasta with tomato

Boiled pasta

Boiled legumes

Steamed rice with tomato

Steamed rice

boiled rice

Viscous porridge

Porridge crumbly

The prepared rice is placed in salted boiling water (6 liters of water, 60 g of salt per 1 kg of rice) and cooked at low boil. When the grains swell and become soft, the rice is discarded and washed with hot boiled water. After the water has drained, the rice is placed in a bowl, seasoned with fat, mixed and heated.

Add 50% of the fat specified in the recipe to the salted broth or water, add the rice cereal prepared for cooking, and then cook it in the same way as crumbly rice porridge. The remaining 50% fat is added to the finished porridge.

Prepare it in the same way as steamed rice (recipe no. 516); at the end of cooking, add tomato puree, sautéed for 10-15 minutes.

* Mass of boiled fresh green peas.

* The numerator indicates the net weight of vegetables. The denominator is the mass of sautéed vegetables.

** The dish can be prepared without pepper. In this case, the addition of other vegetables is increased accordingly.

The pasta is boiled, then drained and fried in fat.

SIDE DISHES FROM POTATOES AND VEGETABLES

Many housewives are looking for recipes for simple, hearty dishes that do not require long periods of time at the stove. If you are one of them, try making pasta with vegetables and sauce, Italian style. The treat is light, aromatic, and tastes just as good as restaurant dishes. Diversify it by adding meat to the recipe in addition to noodles. Pasta made from durum wheat is healthy, and your favorite spices will add an appetizing aroma to your food. Stop seeing pasta as an ordinary product, consider it the basis of a culinary masterpiece.

How to cook pasta with vegetables

To get the perfect treat, properly boil the main ingredient - pasta. This is easy to do by following the recommendations of experienced chefs or famous chefs:

1. Select only hard pasta; it will not turn into a mushy mixture during cooking.
2. The water should completely cover the pasta, the ideal proportions are 4 cups of liquid per 125 g of pasta.
3. It is possible to avoid sticking by adding 4 tbsp to the water. l. vegetable oil.
4. Follow the cooking time: thin noodles, fettuccine – 2 minutes, other types – up to 12 minutes.

Vegetables are peeled, washed, cut, sautéed in the required sequence and mixed with paste. The recipe for cooking in a slow cooker is different: in it the components are cooked together. The sauce will help improve the taste of the treat:

• creamy, tomato - for spaghetti;
• meat - for spirals, rigatoni, penne;
• cheese, creamy, egg - for noodles.

Pasta recipe with vegetables

When starting to create this work of culinary art for the first time, use a detailed recipe with photos. Pasta with vegetables is prepared in several ways: with different pasta, sauces, vegetables, in the oven, in a slow cooker and in a frying pan. Taste each one, choosing your favorite, but do not forget that the calorie content of the dish is indicated per 100 g of the finished product.

Pasta with vegetables in creamy sauce

• Time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 235 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

The recipe for pasta with vegetables and various sauces came to us from Italy. Now it has been adapted to Russian cuisine, including products familiar to our people. The versatility of the treat lies in its lightness, satiety, and speed of cooking.. By making pasta with vegetables in a creamy sauce, you can feed your family a delicious breakfast, lunch or dinner in just 40-60 minutes. The cheese specified in the recipe may be replaced with hard or Feta cheese.

Ingredients:

• spaghetti – 0.5 kg;
• onion, carrot, sweet pepper, zucchini - 1 pc.;
• butter – 25 g;
• olive oil – 2 tbsp. l.;
• cream 20% – 200 g;
• cream cheese, spices, herbs - to taste.

Cooking method:

1. Boil the spaghetti, drain in a colander, rinse and drain. Add olive oil, stir.
2. Cut the onion into half rings, bell pepper, carrots, and zucchini into strips.
3. Fry the carrots, add the pepper, after 5 minutes - the onion, and when it is fried, add the zucchini. Pour in a little water, add your favorite spices, simmer until half cooked.
4. Then pour in the cream, throw in the butter and cheese. Stir, bring to readiness.
5. Place the spaghetti on plates, pour over the sauce, sprinkle with herbs.

With frozen vegetables

• Time: 35 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 191 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Many housewives stock up on vegetables for the winter by freezing them. Thanks to this heat treatment, they retain many vitamins and nutrients. Having vegetable stocks in the freezer, you will not be taken by surprise by the unexpected arrival of guests. Feed them delicious Italian food prepared in a hurry. This recipe is the simplest, but you can diversify its taste by sprinkling with hard cheese or adding fresh herbs. Use a store-bought mixture if you do not freeze vegetables for the winter.

Ingredients:

• pasta – 400 g;
• frozen vegetables – 300 g;
• salt - to taste.

Cooking method:

1. Boil the pasta, defrost the vegetable mixture and place in a heated frying pan.
2. Add 50 ml of water, simmer covered for 20 minutes.
3. Remove the lid and simmer for another 10-15 minutes.
4. Mix all ingredients, add salt.

Oriental spaghetti with vegetables

• Time: 35 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 163 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

The recipe for oriental-style spaghetti with vegetables is on the menu of many restaurants, being one of the most popular among visitors. It’s easy to prepare it at home using soy sauce, teriyaki and oriental spices. If you want to enhance the aroma and taste of the treat, pour in a little balsamic vinegar. For meat lovers, you can add chicken fillet to the vegetables during the frying process.

Ingredients:

• pasta – 300 g;
• onion, sweet pepper, eggplant - 1 pc.;
• tomato paste (fresh tomato pulp) – 2 tbsp. l.;
• green beans – 100 g;
• soy sauce, teriyaki, ground black pepper - to taste;
• vegetable oil - for frying.

Cooking method:

1. Boil the pasta in salted water, cut the vegetables into strips.
2. Saute the onion, add pepper, eggplant, beans, fry until soft.
3. Add tomato paste (pulp), sauces, black pepper.
4. Pour the vegetable mixture into the pasta, mix, and serve.

With cheese

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Pasta is the main ingredient in most Italian dishes. Their aroma and appearance beckon you to try a portion of the treat, and it’s impossible to refuse the supplement. The secret of preparation is in the combination of the main component with vegetables, spices, grated cheese and herbs. Make this amazing dish in your kitchen, feel like an Italian, without leaving the confines of your own home.

Ingredients:

• pasta – 450 g;
• parmesan – 150 g;
• minced meat – 450 g;
• onions, carrots - 1 pc.;
• tomatoes – 5 pcs.;
• garlic – 3 cloves;
• celery – 1 bunch;
• dry red wine – 1 tbsp.;
• olive oil – 100 ml;
• sugar – 10 g;
• salt, pepper - to taste.

Cooking method:

1. Pour 30 ml of olive oil into boiling salted water and boil the pasta.
2. Saute the onion, add carrots, peel 3 cloves of garlic, squeeze. After 10 minutes, add the minced meat and fry, stirring constantly.
3. Scald the tomatoes with boiling water, remove the skin, cut into cubes, and add to the vegetables. Then add chopped celery, sugar, pour in wine and simmer for 15-20 minutes over low heat.
4. Pour the pasta into the vegetable mixture, pepper and stir. Serve in portions, sprinkled with cheese.

With Chiken

• Time: 1 hour.
• Number of servings: 7 persons.
• Calorie content of the dish: 144 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Our housewives rarely prepare Italian-style treats at home. We are more accustomed to pasta as a side dish. Try preparing them by mixing them with a vegetable mixture and chicken; the resulting independent dish will amaze you and your loved ones with its amazing taste. In the absence of fresh vegetables, use frozen ones, and choose the pasta you like.

Ingredients:

• horns – 350 g;
• chicken fillet – 400 g;
• onions, carrots – 2 pcs.;
• tomatoes, sweet peppers – 250 g;
• garlic – 3 cloves;
• green onions - 4 feathers;
• vegetable oil – 80 ml;
• soy sauce – 4 tbsp. l.;
• salt, pepper - to taste;
• greens - 1 bunch.

Cooking method:

1. Cut the fillet into thin pieces and fry for 5 minutes.
2. Add onion, cut into half rings, grated carrots.
3. Pour in the sauce, season, add diced tomatoes, peppers, and simmer for 10 minutes.
4. Boil the horns, rinse, add to the vegetable-meat mixture.
5. Sprinkle with chopped herbs, onions, squeeze out the garlic, stir, fry for another 7 minutes.

With meat

• Time: 1 hour.
• Number of servings: 9 persons.
• Calorie content of the dish: 121 kcal.
• Purpose: for the second.
• Cuisine: Asian.
• Difficulty: easy.

This recipe turns ordinary vegetable pasta into an Asian masterpiece. If you don't like fat in your food, use beef tenderloin rather than pork tenderloin. If desired, replace the broccoli listed in the list of ingredients with cauliflower, after boiling the inflorescences. You don’t have to add salt during the process, but serve the treat with soy sauce.

Ingredients:

• beef – 600 g;
• spirals – 300 g;
• carrots, onions – 2 pcs.;
• broccoli – 300 g;
• garlic – 4 cloves;
• soy sauce – 4 tbsp. l.;
• bouillon cube – 1 pc.;
• sugar – 2 tbsp. l.;
• olive oil – 5 tbsp. l.;
• water – 70 ml.

Cooking method:

1. Boil the spirals, add olive oil, stir.
2. Dissolve sugar and bouillon cube in hot water, add sauce, stir.
3. Cut the beef into small pieces, fry until cooked, add the sauce, and boil for 10 minutes.
4. Sauté the onion, cut into half rings, until golden brown, add the carrots, chopped in the same way.
5. When the vegetables become soft, add broccoli (cauliflower), squeeze out the garlic, and fry for another 5 minutes.
6. Pour the meat and vegetable mixture into the spirals, mix, let it brew, and serve.

In the oven

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 167 kcal.
• Purpose: for the second.
• Cuisine: Italian.
• Difficulty: easy.

Vegetables with pasta baked in the oven with minced meat look unusual and original. For this treat, it is better to use straws rather than cones and spaghetti. The cheese will melt and the casserole will acquire an appetizing crust. The lack of minced meat is not a problem; many housewives replace it with sausage, ham, frankfurters or not at all. The taste of the casserole is vaguely reminiscent of pizza.

Ingredients:

• feathers – 250 g;
• minced meat – 300 g;
• vegetable oil – 2 tbsp. l.;
• onion, sweet pepper, tomato, eggs - 2 pcs.;
• carrot – 1 pc.;
• herbs, spices - to taste;
• cheese – 200 g;
• sour cream – 4 tbsp. l.

Cooking method:

1. Sauté the onion and carrots until softened, add pepper strips and minced meat.
2. Fry, stirring until the minced meat is cooked. Add diced tomatoes and simmer for 2 minutes.
3. Pour everything into a bowl, season, mix with chopped herbs.
4. Boil the feathers, rinse, combine with vegetables and minced meat.
5. Beat eggs with sour cream and spices.
6. Grease a baking dish with oil, lay out the tubes, pour over beaten eggs, bake in the oven for half an hour at 180 °C.
7. 5 minutes before the end, sprinkle with cheese.

In a slow cooker

• Time: 1.5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 104 kcal.
• Purpose: for the second.
• Cuisine: European.
• Difficulty: easy.

A multicooker, an indispensable assistant in the kitchen, will help you prepare pasta with vegetables simply and quickly. This recipe differs from the previous ones in the cooking method: pasta is cooked together with the rest of the ingredients. The quality of the finished product does not suffer from this. The treat is aromatic and has a delicious creamy taste thanks to the sauce.

Ingredients:

• spirals – 300 g;
• onions, carrots - 1 pc.;
• broccoli – 2 heads;
• corn, beans (canned) – 50 g each;
• garlic – 3 cloves;
• cheese – 50 g;
• heavy cream – 100 ml;
• water – 2 tbsp.;
• salt, pepper - to taste.

Cooking method:

1. Saute the garlic and onion for 15 minutes on the “Fry” mode.
2. Add the remaining chopped vegetables and fry for 4 minutes.
3. Pour in water, let it boil, add spirals.
4. Set the “Multi-cook” mode for 10 minutes and 100 °C.
5. After a while, season, add cream, cook until the signal.
6. Before serving, sprinkle with grated cheese.

In a frying pan

• Time: 45 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 285 kcal.
• Purpose: for the second.
• Cuisine: European.
• Difficulty: easy.

It’s easy to make regular pasta original by frying it in a frying pan with vegetables. The advantage of this method is that there is no need to dirty a lot of dishes - everything is prepared in one container. In addition to the ingredients stated in the list, add your favorite ones; there are no restrictions on spices either. For those who do not consider themselves a vegetarian, you can additionally use minced meat, sausages, sausages.

Ingredients:

• pasta – 400 g;
• onions, carrots - 1 pc.;
• tomato paste – 1 tbsp. l.;
• garlic – 1 clove;
• spices - to taste;
• vegetable oil - for frying.

Cooking method:

1. Place raw pasta in a frying pan with hot oil and fry until golden brown.
2. Fill with hot water to cover, reduce heat, cover with a lid, and simmer until the liquid is completely absorbed by the paste. If the pasta remains raw, add water and continue to simmer.
3. When the pasta is cooked and the liquid has been absorbed, add the chopped vegetables, season, and fry everything together.
4. Add tomato paste, stir, turn off.

Video

Assortment of dishes

Boiled pasta

Pasta is cooked drained, seasoned with butter or margarine. Served as a side dish or a separate dish. When leaving, place on a serving plate, season with fat or add sour cream.

Macaroni with cheese, feta cheese

Pasta is boiled using the 1st method. Cheese or feta cheese is grated. Pasta is seasoned with butter or margarine, and sprinkled with grated cheese when leaving. You can serve grated cheese separately on a socket.

Pasta in tomato

Add salt and ground pepper to the tomato puree sautéed with butter, adjust to taste, add boiled pasta, mix everything and heat it up. When leaving, you can sprinkle finely chopped parsley or dill.

Boiled pasta with vegetables

Carrots and parsley are chopped into strips, sautéed with fat, chopped onions are added and sautéing continues, and tomato puree is added at the end. Pasta boiled using the 1st method is combined with sautéed vegetables and tomatoes, and sprinkled with herbs when serving. You can add heated green peas to sauteed vegetables with tomatoes.

Pasta

Boil pasta in milk or a mixture of milk and water. Then cool to 60 C, add raw eggs, mashed with sugar, mix. Then the mass is spread on a baking sheet greased and sprinkled with breadcrumbs, the surface is leveled, sprinkled with fat and baked in the oven. The finished pasta is slightly cooled, cut into portions and served with butter, sweet sauce or jam.

Macaroni baked with cheese

Boiled pasta, cooked without draining, is seasoned with margarine, placed in a portioned frying pan pre-greased and sprinkled with breadcrumbs, grated cheese is sprinkled on top, sprinkled with oil and baked in the oven until a crispy crust forms. Serve in a portioned frying pan, pour melted butter on the side when leaving.

Lapshevnik with cottage cheese

The cottage cheese is pureed, mixed with raw eggs, seasoned to taste with salt and sugar. Non-drained noodles or vermicelli are mixed at 60 C with seasoned cottage cheese, the well-mixed mass is placed on a baking sheet or mold greased and sprinkled with breadcrumbs, the surface is leveled, greased with sour cream and baked in the oven. Then the product is slightly cooled and cut into portions. When leaving, pour butter or add sweet sauce. You can serve sour cream separately in a sauce boat.

Requirements for the quality of pasta dishes

Appearance - boiled pasta is easily separated from each other and retains its shape; baked pasta can be connected to each other.

Color: boiled pasta is white, baked pasta is golden. The taste and smell are characteristic of the corresponding pasta, without the musty smell.