Pasta is generally a simple dish, but it comes in many varieties due to its versatility. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color, and texture. When choosing which type of pasta and sauce to serve together, there is a general rule regarding compatibility. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pasta.
Talking about Thicker and Chunkier Sauces, they have the better ability to cling onto the holes and cuts of short, tubular, twisted pasta. The extra sauce left on the plate after all of the pasta has been eaten is often mopped up with a piece of bread.
In cooking terms, a sauce is liquid, cream or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. A sauce is a French word taken from the Latin salsa, meaning salted.
So in today’s article, I will be discussing on how to make a quick pasta with a vegetable sauce. You know, each traditional pasta dish is defined by a specific kind of pasta, a specific cooking style and a specific sauce or condiment. There are a large number of evolutions and variants of the traditional dishes. Pasta is also often used as a complementary ingredient in some soups, but these are not considered pasta dishes.
This tomato sauce comes together quickly and beats bottled sauce by a mile with less fat, less sodium, and more flavor.
Sit tight and relax while we move on to the article.
- 3 canned plum tomatoes (peeled)
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 2 teaspoon chopped fresh basil or parsley
- 1 clove garlic (minced)
- 6-ounce medium shell pasta
- ½ cup frozen green beans
- 2/3 cup frozen corn
- 1 tablespoon crumbled feta cheese
- ¼ cup sweet red pepper (well seeded and chopped)
- In a clean food processor or blender, add together the tomatoes, lemon juice, and the olive oil, process all till they become smooth.
- Now is the time to add the garlic, the basil or parsley, process them using the turn on/off button just until the mixture is well combined, set aside.
- In a clean large saucepan of boiling water, cook the pasta for about 5minutes, when this is done, add the green beans and cook for 2minutes, after that add the corn and pepper and cook for 1minutes or till the pasta is well cooked and all other vegetables added are crisp-tender.
- Drain well and transfer it into a large bowl (remember anything you are using in cooking must all be washed and clean to avoid sands in the meal).
- Add the tomato mixture and the feta cheese, toss to combine. After that, it is ready for consumption.
SERVINGS PER RECIPE: 2
This dish can be packed in an airtight container and served cold as a pasta salad. This pasta dish can be accompanied with Garlic Bread Sticks and Melba Toast, in order to give it a savory taste.
Enjoy This Mouth Watery Dish! Happy Cooking. See You All Next Week
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