The wholesomeness of wholewheat pasta and the vibrant flavours of sautéed vegetables are combined in Donna Pastaia's Little Wholewheat Casarecce with Sautéed Veggies. This dish is ideal for any party or get-together and is a celebration of health, authenticity, and enjoyment. Savor the authentic flavors crafted with love, knowing that you're nourishing your body and celebrating the moments of connection that Donna Pastaia's handmade pasta brings to the table.
- 250g Donna Pastaia Little Wholewheat Casarecce
- 1 cup broccoli florets, blanched
- 1 red bell pepper (capsicum), thinly sliced
- 1/2 cup corn kernels (fresh or frozen)
- 3 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Cook the Little Wholewheat Casarecce: Boil the pasta according to package instructions in salted water until al dente. Drain and set aside.
- Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add Veggies: Add the sliced red bell pepper and sauté for 2-3 minutes until slightly softened. Then, add the blanched broccoli florets and corn kernels. Sauté for an additional 2-3 minutes to allow the flavors to meld.
- Season and Herbs: Sprinkle dried oregano over the sautéed vegetables. Season with salt and freshly ground black pepper according to taste. Toss everything together to evenly distribute the flavors.
- Combine Pasta and Veggies: Add the cooked Little Wholewheat Casarecce to the skillet with the sautéed vegetables. Gently toss to combine, ensuring the pasta is coated with the flavorful mixture.
- Serve and Garnish: Divide the Little Wholewheat Casarecce with Sautéed Veggies among serving plates. Sprinkle-grated Parmesan cheese over each portion for an extra burst of savory goodness if required.