One of my goals for this month was to get more creative with veggies and this quick and easy vegetarian pasta is one of the most successful vegetarian recipes I have cooked this month. The other is this very lovely Vegetable Soup.
Vegetarian Pasta
Ingredients:
- 50 grams pine nuts
- 3 carrots
- 3 zucchini
- 2 cloves garlic (I personally would add a little more, but the kids wouldn’t be so keen.)
- 2 tbsps olive oil
- 500 grams curly fettucine pasta
- 1 lemon
- 2 tbsp basil
- 2 tbsp parsley
- 75 grams parmesan cheese
Method:
1. Toast pine nuts and set aside.
2. Grate parmesan cheese and set aside.
3. Roughly chop parsley and basil and peel garlic.
4. Grate the rind of the lemon and set aside
5. Boil the water for the pasta.
6. Peel the skin off the zucchini, then use the peeler to create “ribbons” of zucchini.
7. Peel the skin off the carrot and then peel ribbons of carrot.
8. Add oil to pan and cook garlic for a minute or so.
9. Add veggies and sauté very lightly.
10. While sautéing veggies, begin cooking pasta.
11. Drain pasta, then quickly return to pan.
12. Add veggies to the pasta in the pan, then add herbs, lemon and cheese and lightly mix.
13. Serve and top with toasted pine nuts.
A lovely reader Katie Rainbird left this note on facebook:
Hi PQ, yum! I love a simple pasta+veg with lots of garlic too!
(just because I’m a nutritionist) I would suggest if you’re serving this as the main meal to add extra nuts or a dollop of cottage cheese or crumbled fetta to each bowl which will oomph up the protein content!
- 50 grams pine nuts
- 3 carrots
- 3 zucchini
- 2 cloves garlic (I personally would add a little more, but the kids wouldn't be so keen.)
- 2 tbsps olive oil
- 500 grams curly fettucine pasta
- 1 lemon
- 2 tbsp basil
- 2 tbsp parsley
- 75 grams parmesan cheese
- Toast pine nuts and set aside.
- Grate parmesan cheese and set aside.
- Roughly chop parsley and basil and peel garlic.
- Grate the rind of the lemon and set aside
- Boil the water for the pasta.
- Peel the skin off the zucchini, then use the peeler to create "ribbons" of zucchini.
- Peel the skin off the carrot and then peel ribbons of carrot.
- Add oil to pan and cook garlic for a minute or so.
- Add veggies and sauté very lightly.
- While sautéing veggies, begin cooking pasta.
- Drain pasta, then quickly return to pan.
- Add veggies to the pasta in the pan, then add herbs, lemon and cheese and lightly mix.
- Serve and top with toasted pine nuts.
- A lovely reader suggested adding extra nuts or a dollop of cottage cheese or crumbled fetta to each bowl to oomph up the protein content!
Our Family Menu Plan For This Week.
Day Meal Type | Sat Self Serve | Sun Meat and Veg | Mon Slow Cooker | Tue Pasta | Wed Soup | Thu Left Overs | Fri Fun Night |
|---|---|---|---|---|---|---|---|
| Week Starting: 22nd Sept | Marinated Chicken Sticks and Salad | Slow Cooker Roast Beef and Veg Baking: Chocolate Scones | Slow Cooker Satay | Fettucine Carbonara | Pumpkin Soup | Left Overs | Scrambled Eggs |
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.
The kid friendly menu planning app allows you to:
- Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
- Generate the shopping list for all the meals selected.
- Modify the shopping list to check off items you already have at home.
- Email the shopping list to yourself and/or others.
The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.
What’s on your menu plan for this week?