Pasta con Verduras

Tender vegetables coloring the plate, coated in olive oil scented with smoked paprika. The pasta is al dente, bound by the tomato juices and the richness of the oil.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 579
• Protein: 15 g
• Carbs: 87 g
• Fat: 17 g

Ingredients

• 400 g Dried pasta ( penne or fusilli type )
• 4 tbsp Extra virgin olive oil
• 1 piece Onion ( finely diced )
• 1 piece Red bell pepper ( small dice )
• 1 piece Green bell pepper ( small dice )
• 1 piece Zucchini ( thin half-moons )
• 2 piece Garlic ( minced )
• 3 piece Round tomato ( crushed )
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Dice the onion and peppers into small, even cubes. Cut the zucchini into quarters then thin slices. Mince the garlic after removing the germ.

2. Cooking the aromatic base

   Heat olive oil in a large pan. Add onion and peppers. Sweat them until the vegetables soften without browning.

3. Searing vegetables and spices

   Add zucchini and garlic. Sprinkle with smoked paprika. When the smoky aroma fills the kitchen, stir in the crushed tomatoes. Let it reduce until the sauce coats the spoon.

4. Cooking the pasta

   Plunge the pasta into a large pot of boiling salted water. Remove them one minute before the indicated time: they must still have a bite.

5. Final emulsification

   Drain the pasta, reserving some cooking water. Mix them with the vegetables. Add a ladle of cooking water and stir vigorously to create a glossy emulsion coating every piece of pasta.

Chef's tips

• Never rinse your pasta; the starch is key to making the sauce stick.
• Smoked paprika (Pimentón) is essential for that typical Spanish flavor.
• If the vegetables stick, deglaze with a splash of the pasta cooking water.

Storage

Keep for 3 days in the refrigerator in an airtight container. Add a drizzle of olive oil when reheating.