Spaghetti, penne, elbow… We could eat them at every meal! Pasta lovers know it: the sauce can make or break a dish. Here are our advices to cook vegetables quickly and well because they are our best allies.
A perfect pairing
Source of complex carbohydrates (complex sugars), pasta also contain fibbers especially when they are whole wheat. Their glycaemic index (blood glucose level distribution) is rather mild if they are cooked al dente. Add fibbers and vitamins naturally present in vegetables and you will understand why combining them leads to tons of energy for a longer period of time! Don’t forget to add a drizzle of olive or a nut of butter: their fats allow for a better assimilation of vitamin A and make the entire meal much more satisfying.
Cook them together… or not
Time and energy gain: recipes cooking pasta and vegetables together such as one pot pasta. With broccolis and peas (link: https://www.bonduelle.fr/recette/r/coquillettes-express-aux-brocolis-et-petits-pois/FRZ0061) or green beans and lemon (https://www.bonduelle.fr/recette/r/pates-citron-parmesan-haricots-verts/FRZ0126), it is a balanced meal ready in 15 minutes tops thanks to frozen vegetables ready to be cooked.
For those who tend to remove veggies from their plates, how about using them in a pesto to make them essential such as with this broccoli and almond pesto (https://www.bonduelle.fr/recette/r/pates-au-pesto-de-brocolis-amande-et-feta/FRZ0117)!
Hot or cold?
The other advantage of pasta is that you can easily put them in your lunchbox for a desk lunch. In a salad, they are delicious with edamame (https://www.bonduelle.fr/recette/r/salade-de-pates-edamame-jeunes-pousses-feta/FRZ0082), young salad sprouts, cucumber… Good to know: Asian rice noodles and buckwheat pasta (e.g. soba) are also delicious cold!
What about Légumiô?
Made with legumes (coral lentils, chickpeas, split peas…) and vegetables (carrots, zucchinis…), Légumiô are thus simply vegetables… in the shape of pasta. Easy and quick to cook in salted boiling water (just like regular pasta!), you just need to rinse them before coating them in the sauce of your choice (just like these with lentils and mushrooms)
https://www.bonduelle.fr/recette/r/legumio-aux-lentilles-corail-poivrons-et-champignons/FRZ006) or add them to an original salad with for instance a few baby spinach and apples to add some crunchy (https://www.bonduelle.fr/recette/r/salade-de-legumio-epinards-pomme-et-emmental/FRZ01276). To each their own… pasta!