Ingredients
| Ingredient | Quantity |
|---|---|
| Tortiglioni pasta | 320g |
| Carrots | 130g |
| Spring onions (cipollotti) | 80g |
| Zucchini | 100g |
| Cherry tomatoes (pomodorini datterini) | 120g |
| Snap peas (taccole) | 120g |
| Fresh dill (aneto) | 3 sprigs |
| Extra virgin olive oil | 25g |
| Fine salt | to taste |
| Freshly ground black pepper | to taste |
Instructions
-
Prepare the Vegetables:
Start by prepping the vegetables. Use the snap peas as a reference to cut the other vegetables into similar thickness and length.- Slice the spring onions lengthwise and cut into thin slices.
- Peel the carrots and slice them into small pieces.
- Slice the zucchini into similar-sized pieces.
- Cut the cherry tomatoes in half (or quarters) lengthwise.
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Once boiling, add the tortiglioni pasta and cook until al dente, following the package instructions. -
Sauté the Vegetables:
While the pasta cooks, heat the olive oil in a large non-stick pan over medium heat.- Add the sliced spring onions and sauté gently until they become soft and translucent, about 3-4 minutes.
- Add the carrots and sauté for another minute.
- Next, add the zucchini and sauté for 1 more minute.
- Finally, add the snap peas and cook for another 2-3 minutes. If needed, add a generous ladle of pasta water to help the vegetables soften.
-
Combine Pasta and Vegetables:
When the pasta is cooked, drain it (reserve a bit of the pasta water). Add the pasta directly into the pan with the vegetables.- Add the cherry tomatoes to the pan and toss everything together, allowing the flavors to meld. If necessary, add more pasta water to help the dish come together.
-
Finish and Serve:
Once the pasta and vegetables are well combined, remove from heat. Sprinkle with freshly chopped dill and season with salt and pepper to taste.- Serve immediately, enjoying the fresh, vibrant flavors of the dill and vegetables.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 10g |
| Carbohydrates | 55g |
| Dietary Fiber | 8g |
| Sugars | 10g |
| Fat | 12g |
| Saturated Fat | 1.5g |
| Sodium | 400mg |
| Potassium | 700mg |
| Vitamin A | 150% DV |
| Vitamin C | 25% DV |
Tips & Variations:
- Dill Substitute: If you don’t have fresh dill, you can use dried dill, but remember to reduce the amount by half.
- Add Protein: For a heartier dish, you can add grilled chicken, tofu, or a sprinkle of Parmesan cheese.
- Vegetable Variations: Feel free to mix up the vegetables based on what you have available – peas, bell peppers, or mushrooms would all work beautifully in this dish.
This vibrant and fresh tortiglioni pasta with dill-scented vegetables is a perfect light yet satisfying meal that brings the best of seasonal produce together in a simple, delicious way!
