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Fried vegetables with pasta and olive oil – simple and sunny
Dinner

Fried vegetables with pasta and olive oil – simple and sunny

A simple, colourful pasta dish with vegetables fried in olive oil – soft, caramelised and full of sun-ripe flavour. Inspired by travels in Spain, where food is allowed to take its time.

EverydayWeekendComfort foodSummerDinnerPasta
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Rate:
4.9 (178)
45 min total
4 servings
Easy

Ingredients

servings
Units
  • 1 stk Red bell pepper
  • 1 stk Yellow bell pepper
  • 1 stk Onion
  • 1 stk Red onion
  • 2 stk Carrots
  • 14.1 oz Small potatoes
  • 10.6 oz Pasta (e.g. penne or linguine)
  • 4 tbsp Olive oil
  • 1 tsp Salt
  • ¼ tsp Freshly ground pepper
  • 1 bundt Fresh thyme or rosemary

Instructions

  1. 1

    Prepare the vegetables

    1. Cut peppers, onion, red onion, carrots and potatoes into chunky pieces. Rinse and pat dry.
    10 min
    KnifeCutting BoardBowl
  2. 2

    Fry the vegetables

    1. Heat olive oil in a large pan or pot. Add vegetables and herbs, and let them fry gently for 20–25 minutes until soft with caramelised edges.
    25 min
    Pan
  3. 3

    Cook the pasta

    1. Cook the pasta in plenty of lightly salted water until al dente. Save 100 ml of the cooking water, then drain.
    10 min
    PotMeasuring Cup
  4. 4

    Toss everything together

    1. Toss the pasta with the fried vegetables in the pan. Add a little cooking water and extra olive oil until glossy and combined.
    3 min
    Pan

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Details

Nutrition

Calories

410kcal

Protein

10g

Fat

18g

Carbs

50g

Serving Size

300g

Dietary

Allergens

Gluten

Serving

Suggestions

  • • Serve with freshly grated Parmesan and a drizzle of olive oil.
  • • Enjoy with a glass of cold white wine or ice water.
  • • Can also be served cold as a pasta salad the next day.

Drink Pairings

  • • Vin: Light white wine such as Pinot Grigio
  • • Alkoholfri: Ice water with lemon and mint

Side Pairings

  • • Green leaf salad with lemon and olive oil
  • • Green salad

Dessert Pairings

  • • Lemon sorbet

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store leftovers in an airtight container in the fridge – best enjoyed the next day.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Can be frozen, but the pasta may lose a little structure when thawed.

Reheating

  • • Pan: Reheat the dish in a pan with a little extra oil until hot throughout.

Tips

Preparation

  • • Cut the vegetables into even pieces so they cook evenly.
  • • Cook the pasta at the same time as the vegetables fry – so everything is ready together.
  • • the vegetables fry – so everything is ready together.

Cooking

  • • Let the vegetables fry gently so they caramelise at the edges.
  • • Add a little pasta water so the sauce binds naturally without cream.

Serving

  • • Drizzle with good olive oil before serving.
  • • Optionally top with a little freshly grated Parmesan or lemon zest.

Variations

Flavor

  • With garlic
  • With chilli
  • With Parmesan

Health

  • Wholegrain pasta
  • Without potatoes

Method

  • Pan-fried
  • Oven-baked

Toppings

  • Fresh basil
  • Oil with lemon
  • Toasted breadcrumbs

Author

M

Michael

Madglæde i hverdagen – frisk, enkel og fuld af farve.

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Author

M

Michael

Madglæde i hverdagen – frisk, enkel og fuld af farve.