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Three-colour vegetable pasta with ham

Three-colour vegetable pasta with ham Three-colour vegetable pasta with ham

Three-colour vegetable pasta with ham

Filed under: Brunch, Collation, Dinner, Lunch, Side dish, Smart choice



preparation time

00:15 15min

00:20 20min

00:20 20min

00:25 25min


Cooking time

00:10 10min

00:10 10min

00:10 10min

00:10 10min



1, 2, 3 and you're done! This tri-colour pasta made with three vegetables and ham is ready in three easy steps. And it makes for one happy family!

ingredients

  • 4 leaves fresh basil, slivered (optional)
  • 3 stalks asparagus, blanched and cut in half
  • 1/2 Italian tomato (large), cut into half slices
  • 1/4 red bell pepper, minced
  • 15 ml (1 tablespoon) flat parsley, chopped
  • 2 cups three-colour vegetable pasta, cooked “al dente”
  • 1/4 onion, minced
  • 1/2 clove garlic, finely chopped
  • 150 g Olymel ham, cut into wide strips
  • 8 leaves fresh basil, slivered (optional)
  • 6 stalks asparagus, blanched and cut in half
  • 1 Italian tomato (large), cut into half slices
  • 1/2 red bell pepper, minced
  • 30 ml (2 tablespoon) flat parsley, chopped
  • 4 cups three-colour vegetable pasta, cooked “al dente”
  • 1/2 onion, minced
  • 1 clove garlic, finely chopped
  • 300 g Olymel ham, cut into wide strips
  • 12 leaves fresh basil, slivered (optional)
  • 9 stalks asparagus, blanched and cut in half
  • 1 1/2 Italian tomatoes (large), cut into half slices
  • 3/4 red bell pepper, minced
  • 45 ml (3 tablespoon) flat parsley, chopped
  • 6 cups three-colour vegetable pasta, cooked “al dente”
  • 1/2 onion, minced
  • 1 clove garlic, finely chopped
  • 450 g Olymel ham, cut into wide strips
  • 16 leaves fresh basil, slivered (optional)
  • 12 stalks asparagus, blanched and cut in half
  • 2 Italian tomatoes (large), cut into half slices
  • 1 red bell pepper, minced
  • 60 ml (1/4 cup) flat parsley, chopped
  • 8 cups three-colour vegetable pasta, cooked “al dente”
  • 1 onion, minced
  • 2 cloves garlic, finely chopped
  • 600 g Olymel ham, cut into wide strips
  • 300 g Olymel ham, cut into wide strips
  • 4 cups three-colour vegetable pasta, cooked “al dente”
  • 6 stalks asparagus, blanched and cut in half
  • ½ onion, thinly sliced
  • ½ red pepper, thinly sliced
  • 1 large Italian tomato, cut into half slices
  • 1 clove garlic, finely chopped
  • 45 ml olive oil
  • 2 tablespoons flat parsley, chopped
  • 8 leaves fresh basil, slivered (optional)
  • salt and fresh ground pepper

instructions

  1. Heat oil over high heat in a big pan, add onion and cook, stirring, for two minutes. Add red pepper and garlic and cook for two minutes longer.
  2. Add asparagus, ham and pasta and cook for one minute longer.
  3. Garnish with herbs, check seasoning and serve immediately.

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