Recipe of Favorite Mediterranean Vegetable Pasta

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Quick Mediterranean Vegetable Pasta. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Mediterranean Vegetable Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mediterranean Vegetable Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mediterranean Vegetable Pasta is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mediterranean Vegetable Pasta estimated approx 30 mins.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Mediterranean Vegetable Pasta using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Mediterranean Vegetable Pasta:

1. 200 grams fusilli, linguine, or conchiglie pasta is best
2. 25 grams pine nuts
3. 1 tsp dried oregano
4. 1 tsp dried basil or herbs de provence
5. 1 tsp sea salt and ground black pepper
6. 1 large courgette
7. 2 cloves garlic
8. 1/2 packet cherry or baby plum tomatoes
9. 2 red and yellow bell peppers
10. 50 grams parmesan cheese
11. 100 grams chopped Italian sausage or Spanish chorizo (optional)
12. 1 tbsp extra virgin olive oil

Instructions to make to make Mediterranean Vegetable Pasta

1. Bring to boil 2 litres of water with a little sea salt and then add the pasta and leave to cook, stirring occasionally
2. Pre-heat the oven to 200 C for the peppers and courgettes, and decapitate and excavate the peppers and chop the courgettes before leaving in the oven for c.20 mins on a tray with olive oil and a sprinkling of some of the herbs until soft
3. Toast the pine nuts on another tray in the oven for a few minutes, being careful not to burn them
4. Fry the garlic with the herbs de provence or oregano in a pan, before adding the sausage (optional) and sliced cherry / baby plum tomatoes
5. Once out of the oven, slice the bell peppers into strips and add the vegetables to the sausages and tomatoes in a separate bowl
6. Drain the pasta and serve with plenty of extra virgin olive oil, grated parmesan, the pine nuts, sausage and vegetables, finished with ground black pepper and sea salt

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