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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
    Medium heat
    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
    High heat
    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
    Low heat
    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. (Medium heat)

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.