Parpadelli Pasta with Vegetable Medley

We all like to eat pasta a lot here! I make it at least once and week and thankfully this is an item that variations on it are endless and you will not have to eat the same thing twice. I buy many different pasta varieties as far as different grains it is made from, different shapes and authenticity as it inspires a lot of sauce ingredients.

Today I made Italian semolina parpadelli pasta with garden vegetables medley. This is a thick flat noddle that is excellent with any hardy sauce (which I'm not making today). Cook pasta according to the package direction drain and add to the sauce pan. I cook pasta al dente which still has a little bite to it as I don't like it to be too mushy.

For the sauce I used organic frozen vegetables medleys with includes cut string beans, carrots and sweet corn (great item to have on hand). Add olive oil to a large pan and add frozen vegetable to it. Add salt and pepper and cook for about 5 minutes.

By this time it will be completely defrosted and cooked to perfection. Add drained pasta to it mix it all together serve and enjoy.

Today I made it as a side dish to a baked wild cod (following recipe). It was excellent together. However it can be an excellent dish by itself. Enjoy!