Recipes › Pasta › Gemelli Pasta With Vegetables Recipe

Gemelli Pasta With Vegetables Recipe

Recipe by Pedro M. A. Neves

Gemelli pasta with vegetables is a vibrant, vegetable-forward Italian main course that celebrates seasonal produce with tender spiral pasta. This dish combines al dente gemelli with roasted zucchini, bell peppers, cherry tomatoes, and fresh basil in a light olive oil and garlic base, finished with Parmigiano-Reggiano. It's a simple, satisfying weeknight meal that highlights the natural flavors of fresh vegetables.

Ingredients

• 400g gemelli pasta
• 2 medium zucchini, cut into half-moons
• 1 red bell pepper, cut into 2cm strips
• 1 yellow bell pepper, cut into 2cm strips
• 300g cherry tomatoes, halved
• 4 cloves garlic, minced
• 75ml extra virgin olive oil
• 10g fresh basil leaves
• 50g Parmigiano-Reggiano, grated
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gemelli pasta and cook according to package directions until al dente, approximately 10-12 minutes. Reserve 120ml of pasta water before draining.

2. While the pasta cooks, heat 60ml of olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

3. Add the sliced zucchini and bell peppers to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften and develop light golden edges.

4. Add the halved cherry tomatoes to the skillet along with the remaining 15ml of olive oil. Stir gently and cook for 3-4 minutes until the tomatoes begin to release their juices and soften slightly.

5. Add the cooked gemelli pasta directly to the skillet with the vegetables. Pour in 80ml of the reserved pasta water and toss all ingredients together gently but thoroughly, allowing the pasta to absorb the flavors.

6. Season the pasta with kosher salt, black pepper, and red pepper flakes if desired. Tear the fresh basil leaves by hand and fold them into the pasta gently.

7. Divide the pasta into four serving bowls. Top each portion with grated Parmigiano-Reggiano and drizzle with additional olive oil if desired. Serve immediately while hot.

Substitutions

• For a vegan version, omit the Parmigiano-Reggiano and use nutritional yeast or cashew parmesan instead
• Substitute gemelli with penne rigate or fusilli for similar texture and sauce-holding capacity
• Replace fresh basil with fresh parsley or oregano during winter months when basil is unavailable
• Use vegetable broth instead of pasta water for additional depth of flavor

Tips

• Do not rinse the pasta after draining; the starch on the surface helps the sauce and vegetables adhere to the noodles
• Add the pasta water gradually—you may not need all 80ml. The pasta should be silky, not wet or soupy
• Cut all vegetables to similar sizes to ensure even cooking throughout the 9-12 minute window
• Taste and adjust seasoning just before serving, as Parmigiano-Reggiano adds saltiness

Gemelli pasta with vegetables reflects the Italian philosophy of cucina povera, or peasant cooking, where humble seasonal vegetables are transformed into satisfying meals through quality technique and minimal intervention. This style of vegetable pasta remains a cornerstone of everyday Italian home cooking across regions.

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