Simple Breaded Veggies Pasta
Elevate your weeknight dinner game with this irresistible Simple Breaded Veggies Pasta, a perfect fusion of crisp textures and fresh flavors. This recipe combines golden-brown breaded zucchini and carrot slices with al dente pasta tossed in a light tomato-garlic sauce, creating a dish that's both comforting and gourmet. Featuring pantry staples like breadcrumbs, Parmesan, and olive oil, this 40-minute meal comes together effortlessly for a crowd-pleasing option that satisfies vegetarians and pasta lovers alike. Garnished with fragrant basil, every bite of this dish is a delightful balance of crispy, cheesy veggies and saucy pasta perfection. Whether you're looking for a quick dinner idea or a unique twist on classic pasta, this recipe will become a favorite on your table.
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Recipe Information
Ingredients
- 250 grams Pasta of your choice (e.g., spaghetti, penne)
- 1 medium Zucchini
- 1 medium Carrot
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 1 cup Cherry tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 leaves Fresh basil leaves
- for cooking pasta Water
Instructions
Cook the pasta in a pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Slice the zucchini and carrot into thin rounds, about 1/4-inch thick.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs until well-beaten. In the third bowl, mix the breadcrumbs and grated Parmesan cheese.
Dredge each vegetable slice first in the flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb and Parmesan mixture. Ensure they are evenly coated.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breaded vegetable slices and cook in batches for 2-3 minutes on each side until golden brown and crispy. Add more olive oil as needed for subsequent batches. Set aside on a paper towel-lined plate to drain any excess oil.
In the same skillet, heat 1 tablespoon of olive oil and sauté minced garlic for 1 minute until fragrant. Add cherry tomatoes and cook for 3-4 minutes until they burst and release their juices.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss to coat the pasta in the light tomato-garlic sauce. Season with salt and black pepper.
Plate the pasta and top with the crispy breaded vegetable slices. Garnish with fresh basil leaves and serve immediately.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 6849 mg | 298% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 29.4 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 801 mg | 62% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
