3 PASTA RECIPES with only 3 Main Ingredients | Easy, Quick and Healthy | VEGAN | VEGETARIAN
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Recipes in this Video
4 recipes
vegetariangluten-free
Zucchini pasta, or zoodles, originated as a low-carb alternative to traditional pasta, reflecting the Italian love for fresh vegetables. This dish is especially popular during summer when zucchini is in season, showcasing its versatility and lightness. Today, zucchini pasta is embraced globally, often featured in health-conscious diets.
Ingredients
- ●zucchini
- ●olive oil
- ●garlic
- ●cherry tomatoes
- ●basil
- ●parmesan cheese
- ●salt
- ●black pepper
- ●red pepper flakes
- ●lemon juice
Instructions
- 1Spiralize the zucchini using a spiralizer or julienne peeler.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add minced garlic and sauté until fragrant, about 1 minute.
- 4Add spiralized zucchini to the skillet and toss gently.
- 5Cook for 2-3 minutes until just tender but still firm.
- 6Add halved cherry tomatoes, salt, and black pepper; cook for another 2 minutes.
- 7Stir in fresh basil and red pepper flakes for heat.
- 8Remove from heat and squeeze fresh lemon juice over the top.
- 9Serve immediately, topped with grated parmesan cheese.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is lower in calories and dairy-free.
Techniques
spiralizingsautéing
Equipment
spiralizerlarge skilletcutting boardknifetongs
🌶️🌶️🌶️Lowmilk
Also Known As
ZoodlesSpiralized Zucchini
vegetarian
Ingredients
- ●8 oz pasta (spaghetti or fettuccine)
- ●2 cups mushrooms (sliced)
- ●2 tbsp olive oil
- ●3 cloves garlic (minced)
- ●1/2 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup fresh parsley (chopped)
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes until they are browned and tender.
- 4Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 5Pour in the heavy cream and bring to a simmer, stirring occasionally.
- 6Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth.
- 7Add the cooked pasta to the skillet and toss to coat the pasta in the sauce.
- 8Remove from heat and stir in the chopped parsley.
- 9Serve immediately, garnished with additional Parmesan cheese if desired.
Equipment
large potskilletcolandermeasuring cupsmeasuring spoonswooden spoon
Ingredients
- ●8 oz pasta (any type)
- ●1 cup green peas (fresh or frozen)
- ●1 cup mushrooms (sliced)
- ●2 tbsp olive oil
- ●2 cloves garlic (minced)
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup grated Parmesan cheese (optional)
- ●2 tbsp fresh parsley (chopped)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and sauté for about 1 minute until fragrant.
- 4Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are browned and tender.
- 5Stir in the green peas and cook for an additional 2-3 minutes until heated through.
- 6Season the mixture with salt and black pepper.
- 7Add the cooked pasta to the skillet and toss everything together until well combined.
- 8If using, sprinkle the grated Parmesan cheese over the pasta and mix until melted and creamy.
- 9Garnish with fresh parsley before serving.
- 10Serve warm.
Equipment
large potskilletcolanderserving spoon
Ingredients
- ●8 oz pasta (penne or fusilli)
- ●2 cups broccoli florets
- ●1/2 cup sun-dried tomatoes, chopped
- ●3 cloves garlic, minced
- ●1/4 cup olive oil
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup grated Parmesan cheese (optional)
- ●2 tbsp fresh basil, chopped
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sauté for about 1 minute until fragrant.
- 4Add the broccoli florets to the skillet and sauté for 3-4 minutes until they are bright green and tender.
- 5Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
- 6Add the cooked pasta to the skillet and toss to combine with the broccoli and sun-dried tomatoes.
- 7Season with salt and black pepper, adjusting to taste.
- 8If using, sprinkle the grated Parmesan cheese over the pasta and toss to combine.
- 9Remove from heat and stir in the fresh basil before serving.
Equipment
large potskilletcolanderserving spoon
🌶️🌶️🌶️Low
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