Zimbabwean-style Fresh Vegetable Pasta

Ingredients

In this Zimbabwean adaptation of Pasta alla crudaiola, we incorporate traditional Zimbabwean vegetables and spices to infuse the dish with the flavors of the target cuisine. The original Italian dish is typically made with basil, garlic, and olive oil, while our Zimbabwean version incorporates local vegetables like tomatoes, bell peppers, onions, and spinach, along with traditional Zimbabwean spices for an authentic taste. We alse have the original recipe for Pasta alla crudaiola, so you can check it out.

• 250g (8.8oz) pasta of your choice 250g (8.8oz) pasta of your choice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 cups spinach leaves 2 cups spinach leaves
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 6g
• Protein: 10g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat vegetable oil in a large pan over medium heat.
3. 3.
   Add the chopped onion and sauté until translucent.
4. 4.
   Add the diced tomatoes, sliced bell pepper, minced garlic, ground cumin, and ground coriander to the pan. Cook for 5 minutes, stirring occasionally.
5. 5.
   Add the spinach leaves to the pan and cook until wilted.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Add the cooked pasta to the pan and toss until well combined.
8. 8.
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
9. 9.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor.
• Spinach — Make sure to wash the spinach thoroughly to remove any dirt or grit.
• Bell pepper — Feel free to use different colored bell peppers to add visual appeal to the dish.
• Ground cumin and coriander — For enhanced flavor, you can toast the spices in a dry pan before adding them to the dish.

Tips & Tricks

• Add a squeeze of lemon juice before serving to brighten the flavors.
• Feel free to add other Zimbabwean vegetables like okra or pumpkin to the dish for variety.
• If you prefer a spicier kick, add a pinch of chili flakes or finely chopped chili peppers.
• Garnish with fresh cilantro or parsley for added freshness.
• Serve with a side of Zimbabwean-style cornmeal porridge (sadza) for a complete meal.

Serving advice

Serve the Zimbabwean-style Fresh Vegetable Pasta hot as a main course. It pairs well with a side of sadza (cornmeal porridge) and a fresh green salad.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped herbs, such as parsley or cilantro, on top of the dish. Serve it in colorful bowls or on a vibrant platter to showcase the beautiful colors of the vegetables.