Homemade Pasta with Garden Vegetables and Parmesan
Homemade Pasta with Garden Vegetables and Parmesan
Get this quick and easy homemade pasta recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 15 minutes
  • Cooking Time 4 minutes
  • Yield 2 servings
Ingredients
  • Pasta Dough
  • 2⅓ cups All Purpose Flour 575 mL
  • ½ teaspoon Fine Salt 2 mL
  • 3 large Eggs
  • 1 tablespoon Water 15 mL
  • 2 tablespoons Olive Oil, to toss after cooking
  • Salt and Pepper
  • Vegetables
  • 454 grams Green Beans
  • 5 tablespoons Olive Oil
  • 2 small Zucchini, sliced lengthwise
  • 1 Red Bell Pepper, cut in quarters and seeded
  • 3 bulb Onions
  • 3 cloves Garlic, minced
  • 3 tablespoons Dry White Wine
  • 2 Tomatoes, diced
  • 2 tablespoons chopped fresh Oregano
  • 8 Basil leaves
  • Salt and Pepper
  • 57 grams Parmesan Cheese
Method
  1. For pasta, pulse flour and salt in a food processor
  2. With the processor running, add eggs and water and pulse until dough is a rough, crumbly texture
  3. Turn dough onto a work surface, shape into 2 discs and wrap in plastic. Allow to chill at least an hour before rolling
  4. Roll pasta into thin sheets through a pasta machine, according to manufacturer's instructions
  5. Roll the pasta into lasagne sheets and cut into 1-inch strips )pappardelle cut)
  6. Toss papperdelle with a little flour or semolina, loosely crumble (so it dries evenly) and let dry until ready to cook. If not using within 4 hours, wrap and refrigerate pasta
  7. Cook pasta in generously salted boiling water until tender, about 4 minutes
  8. Drain and toss with 2 tablespoonsp olive oil, and season lightly
  9. For vegetables, trim and blanch beans in salted water until just tender, then drain and shock in ice water
  10. Preheat grill to high heat and toss blanched beans, zucchini, pepper and bulb onion with 2 tablespoonsp olive oil
  11. Grill vegetables until lightly charred and tender
  12. In a saute pan over medium high heat add 2 tablespoonsp oil, grilled vegetables and garlic and saute 1 minute
  13. Add wine, tomato, oregano and tear in basil leaves and toss for 1 minutes
  14. Gently toss in cooked pasta, add remaining 1 tablespoonp olive oil and season to taste
  15. Spoon onto a platter and top with Parmesan curls made with a vegetable peeler
  16. This dish can be served warm or at room temperature

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