This spaghetti with fresh vegetables is one of those simple Italian pasta dishes that appeared on our table often during the summer months. With zucchini, potatoes, green beans, tomatoes, and spaghetti all cooked together, this pasta vaianera is a hearty meal made from ingredients many families already have on hand.
Growing up in our house, pasta was on the table at least six days a week. You would think we would get tired of it, but Italian cooking has a way of turning a few simple ingredients into something completely different each time. This spaghetti with fresh vegetables was always a household favourite.
The star ingredient in this recipe is vaianera, a dialect term from Calabria for green beans. By mid-summer they were growing in abundance in the garden, making this an easy meal to prepare with freshly picked vegetables. It was the kind of supper that came together from what was ready in the garden that day.
A light garlic and tomato sauce brings everything together. The potatoes add heartiness, the green beans provide freshness, and the spaghetti ties it all into a complete meal. It is just as welcome on a warm summer evening as it is on a cool day when you want something comforting without spending hours in the kitchen.
We used frozen Roma tomatoes in our pasta vaianera because preserving tomatoes for winter is common in our family. Frozen tomatoes work beautifully for quick sauces, soups, and stews. Just 30 seconds under hot tap water and the skins slip off in one piece. If you do not have frozen tomatoes, fresh or canned tomatoes work just as well.
We suggest using 2 tablespoons of garlic, but this is one of those recipes that can handle a little extra. If garlic is a favourite in your house, feel free to add more.
Tip:
After turning off the stove, my mom would mash a few pieces of potato directly in the pot. It thickens the sauce slightly and helps bring all the flavours together. It is completely optional, but it is how we often enjoyed it at home.
Commonly asked questions:
What does vaianera mean?
Vaianera is a dialect term for green beans. In many Italian families, green beans are a staple summer garden vegetable and are often used in pasta dishes like this one.
Can I use fresh tomatoes instead of frozen tomatoes?
Yes. Fresh Roma tomatoes work well in this recipe. Canned tomatoes can also be used when fresh tomatoes are not in season.
What type of green beans should I use?
Any fresh green bean variety works well. Garden-grown green beans are traditionally used when available.
Can this pasta be made ahead of time?
Yes. Leftovers can be refrigerated and reheated the next day. Many people find the flavours develop even more overnight.
Other recipes you may like:
If you love combining seasonal vegetables with pasta, check out our pasta with vegetables and chicken recipe.
Enjoy!
Pasta Vaianera
Description
Spaghetti with grean beans, potatoes, zucchini and tomatoes
Ingredients
- 225 grams spaghetti
- 4–5 medium-large potatoes.
- 1 pint, roughly two cups, grean beans cleaned
- 2 medium size zucchini
- 2 teaspoons salt
- 1/3 cup olive oil
- 2 tablespoons chopped garlic
- 8 roma tomatoes peeled and chopped, fresh/frozen or 1 can chopped tomatoes
Instructions
- Heat the olive oil in a pan over high heat and add the chopped garlic. When the garlic starts to brown add the tomatoes and 1/2 teaspoon of salt. Stir and continue to simmer while you prepare the rest of the ingredients. The sauce should cook until the water from the tomatoes dissipates, roughly 15-20 minutes.
- Prepare a large pot with 3 litres of cold water. Peel the potatoes and chop each one into 6 chunks. Place them in the pot and bring to a boil. After the potatoes boil for 8 minutes, add the grean beans and cook for another 6 minutes. Chop the zucchini into chunks and add to the pot. Bring it back to a boil and immediately add the spaghetti, broken in half. Add the remaining salt and cook for half the suggested cooking time on the package of spaghetti. Remove 1 litre of liquid (unless you like it really soupy) and add the tomato sauce. Continue to boil until the pasta is cooked and serve.
Notes
- If you would like to thicken the juice a little bit, mash up some of the potatoes with a fork before serving. This makes quite a bit, half of this recipe would feed a family of 4.
