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23/10/2015 by Franceska Leave a Comment

Zucchini and carrots pasta
Zucchini and carrots pasta

Pasta with Zucchini and Carrots

  Veggie Pasta

October 23, 2015

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Ingredients

320 g Penne Rigate Pasta

2 large Zucchini

2 large Carrots

1 Onion

1 Garlic clove

3 tbsp Extra-virgin olive oil

1 tbsp Flax seeds

Salt

Pepper

Directions

1In a skillet or non-stick pan put the olive oil and onion sliced lengthwise. Cook until golden.

2Cut the carrots and zucchini into lengthwise ribbons using a vegetable peeler.

3Add carrot ribbons into a skillet with sliced onion and cook for 5 minutes stirring gently.

4Then add zucchini ribbons and mix gently. Cover and cook for around 10 minutes on low heat.

5Salt to taste.

6In a large pot bring salted water to a boil and put the pasta in. Cook as indicated on the package.

7Drain the pasta and add it to a skillet with the vegetables. Toss gently to coat.

8Sprinkle with flax seeds, pepper and grated Parmesan cheese.

If you want to prepare the pasta "al dente", drain the pasta a minute before indicated on the package. You can change the amounts of ingredients as it suits you taste, for example you can add more vegetables and less pasta or vice-versa.

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Nutrition Facts

Serving Size239 g
Calories152
Sodium81 mg
Potassium596 mg
Protein2,9 g
Cholesterol0 mg
Sugar5,8 g
Total Fat11,4 g
Saturated Fat1,6 g
Trans Fat0 g
Total Carbohydrates12,3 g

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