Pasta with Nutmeg-Flavored Vegetables

Pasta with nutmeg-flavored vegetables is a tasty and fragrant dish. Here is the recipe, with an Italian touch to make it even tastier.

Ingredients

• 320 g of pasta (preferably short like penne or fusilli)
• 200 g of mixed vegetables of your choice (zucchini, carrots, bell peppers, etc.)
• 1 medium onion
• 2 cloves of garlic
• 50 g of butter
• 100 ml of cooking cream
• Grated nutmeg, to taste
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving
• Extra virgin olive oil, as needed

Preparation

1. Wash and cut the vegetables into small pieces or strips, to your preference.
2. Finely mince the onion and garlic.
3. In a large pan, heat a drizzle of oil and add the onion and garlic. Sauté until they become translucent.
4. Add the vegetables to the pan, season with salt and pepper to taste, and cook until they are crispy but done.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente, following the package instructions.
6. In a small saucepan, melt the butter over medium-low heat and add a pinch of grated nutmeg. Incorporate the cream and let the mixture combine and heat without boiling.
7. Drain the pasta, reserving some of the cooking water.
8. Transfer the pasta to the pan with the vegetables, add the butter and cream mixture, and mix well. If necessary, add some of the cooking water to make the sauce creamier.
9. Serve immediately, adding a generous sprinkle of Parmesan cheese and an additional grating of nutmeg to taste.

Fun Facts

Nutmeg is a spice that should be used sparingly, given its intensity. In Italy, it is common to use nutmeg in preparations of béchamel sauce and fillings for fresh pasta, such as ravioli or tortellini.

A dish like this can be paired with a light and fresh Italian white wine, such as a Pinot Grigio or a Verdicchio, which contrasts well with the creaminess of the dish and the sweetness of the vegetables.