English Vegetable Dry Pasta

Light & Fresh English Vegetable Dry Pasta

This English Vegetable Dry Pasta is a celebration of fresh, seasonal vegetables and the pure, clean taste of good olive oil. Unlike cream or tomato-based sauces, this “dry” style pasta (often referred to as aglio e olio style, but here focusing on vegetables) allows the natural flavors and textures of the vegetables to shine. It’s a quick, healthy, and incredibly versatile dish, perfect as a light lunch, a side for grilled proteins, or a refreshing alternative to heavier pasta dishes.

Yields: 2-3 servings Prep time: 15 minutes Cook time: 15-20 minutes

Ingredients:

• For the Pasta:
  • 200g (about 7 oz) pasta of your choice (penne, fusilli, farfalle, or spaghetti work well)
  • Salt for pasta water
• For the Vegetables & Dressing:
  • 2-3 tablespoons extra virgin olive oil (use good quality, as it’s a primary flavor)
  • 1 cup broccoli florets, bite-sized
  • 1/2 cup sweet corn kernels (fresh, canned, or frozen – if frozen/canned, drain well)
  • 1 cup mixed bell peppers (green, red, yellow), cored, seeded, and cut into 1-inch pieces or strips
  • 1/4 cup black olives, sliced (pitted)
  • 1-2 cloves fresh garlic, minced (optional, for subtle aroma)
  • 1 teaspoon dried Italian mixed herbs (e.g., oregano, basil, thyme)
  • 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 – 1/2 cup pasta cooking water, reserved
  • Optional: A squeeze of fresh lemon juice for brightness