Frozen Veggies Are The Key To Prettier Pasta Dishes

There are so many different types of pasta dishes, and just about every single one of them is delicious. Some are plain, some are fancy, and some look a lot more appetizing than others. Adding vegetables to pasta recipes adds layers of flavor, boosts the nutritional content, and also helps create stunning meals. The expression about eating with your eyes first applies here as there's nothing better than a bowlful of noodly goodness that's almost too pretty to eat. 

The colors and textures of vegetables go a long way in dressing up the lackluster appearance of pasta. One of the easiest ways to integrate them is to use frozen vegetables. Not only are they often less expensive than fresh produce, but you can also find just about any type of frozen veggies in the grocery store's freezer section, regardless of the season. 

The pop of green from frozen spinach is one of the best ways to liven up plain spaghetti. That same bright green when it comes from frozen broccoli or asparagus makes a world of difference in contrast to the look and taste of monotone dishes like fettuccine alfredo or boxed mac and cheese. You can easily improve the visual appeal of cold pasta salad or pasta primavera with the help of a bag of frozen mixed vegetables. These might include a colorful array of peas, carrots, corn, green beans, and red bell peppers, and any variety of such blends can effortlessly take your plate from boring to beautiful.

When boiling noodles, the easiest way to cook veggies is to add them to the pot straight from the freezer. They can be added in the last few minutes to cook along with the pasta, and any liquid they release will be drained when you strain out the water. For more flavor, roast seasoned frozen vegetables before incorporating them into your dish. Air frying will get them nice and crispy or steam them for a softer texture and full-bodied vegetable flavor. 

These techniques work with nearly any easy weeknight pasta recipes. Noodle casseroles become instantly elegant when baked with frozen artichoke hearts or Brussels sprouts. Skip the hassle when making pasta alla Norma by opting for frozen eggplant instead of fresh. Give ravioli an upgrade by adding a frozen bell pepper medley along with your favorite sauce. 

For that matter, sauces can be improved with frozen vegetables as well. Make gorgeous green pesto from frozen spinach or kale. For a twist on traditional pesto and an entirely different color palate, make it with roasted carrots or butternut squash. Frozen cauliflower can be transformed into creamy vegan alfredo sauce that looks and tastes as good as dairy. 

Other tips for prettier pasta dishes included using more ornate-shaped pasta, such as farfalle (bowties), cavatappi, gemelli, or orecchiette. You can also add fresh ingredients for a fabulous finish, such as sliced cherry tomatoes, a sprinkle of feta cheese, and a chiffonade of basil.