Sautéed pasta, vegetables and minced meat with thyme
(a "light" recipe)
Even when I devote myself to the kitchen and "light", too, which generally includes, among other things, a single dish, I try, without neglecting the importance of vegetables and other ingredients, not to give up pasta or rice.
And even the color and taste: as in this dish!
Here I proposed it with fusilli even if, in general it goes best with shells; and if you want, why not, you could serve it with brown rice
(I did it: excellent!).
Given the variety of vegetables that go into this preparation, everyone has the choice to put or remove something: if you don't like garlic, maybe increase the onion or replace it with two shallots; and if the onion is not to your liking, add the garlic instead.
The important thing is that the vegetables are many and of many colors: even if the cuisine is LIGHT, The table should get the joy.
And now, gathered the ingredients, let's start cooking!
Ingredients, per person:
|short pasta, like penne or shells||g||50|
|extra virgin olive oil||drops||3|
|thyme||pinch (made with three fingers)||1|
|cayenne pepper (or hot pepper and paprika)||pinch (made with three fingers)||1|
|EVO oil to flavor the end||ct||1|
Bring water for the pasta to a boil.
Dice the vegetables and mix them, keeping aside the tomato, the crushed garlic and chopped finely, the spices and salt.
Or mix the spices with the meat: it will remain tastier
Salt the water and toss the pasta.
Heat a pan and brush, just brush it, if necessary, with two or three drops of oil and sauté the minced meat for a couple of minutes over medium heat.
Add the mixed vegetables into cubes, mix well and add the broth and tomato paste.
Keep the tomato cubes aside for now
Cover the pan and cook over medium heat for about four minutes.
Drain the pasta al dente (to this point should be cooked), pour into the pan along with the tomato cubes held first by and mix it with the rest of the fire for another minute to blend the flavors.
Remove the pan from the heat, drizzle with a tablespoon of oil and you bring to the table, directly in the pan.
ADVICES AND NOTES:
- Recipe, text only: to print or download.
- In a good pan that really does not attack you can omit the oil droplets.
- Multiply the quantities according to the number of diners.
As this is a single dish and having an appetite, increase the amount of vegetables.
- If desired, the pasta can also be prepared beforehand and added cold to the pan.
In this case, it may be necessary to skip an extra minute or two for it to warm up properly.