Broccoli has to be eaten in fluorettes because the idea of eating tiny trees is a mood booster

As a Southern Hemisphere viewer, I'm bookmarking this for September, only to forget about it completely and then have it pop up in my KZfaq recommendations again next June!

If you want to add leafy greens just put then in at the end when everything else is done, using the residual heat to just lightly cook it. Kale Is just too good to leave out of pasta.

Pastas are also a great medium for your "blend it brown and suck it down" technique for vegetables. Cook a bunch of veggies. Blend. Use as pasta sauce. Add olive oil, butter, cheese, whatever, to make it tastier. Enjoy.

The aversion that a lot people have to vegetables is so confusing to me, they're so delicious and I love them as the focus of meals

Honestly, I love cutting spinach leaves in half and throwing them into pasta, they wrap around the pasta and whatever else is in the bowl and become a flavor carrier. Maybe people don't like their pasta being strangled by a strand of spinach but I thought it was neat lol

Was literally trying to learn more pastas and wanting to try more vegetable forward dishes so this is literally perfect for me. I'll def try this with a fire roasted tomato pesto

Life hack: add hummus to it, I know it sounds weird but it's already seasoned and it'll make it deliciously creamy, it won't work with all veggies but I've been eating hummus tomatoes garlic and spinach pasta regularly for months and it's delicious

Another thanks for your very clear sponsor spots. "This is an add, here it comes." Nice video as always.

Bro what was that move with the cherry tomatoes between the lids?? Thank you for the wisdom.

You can add the "no" column ingredients close to/at the end like fresh herbs to keep their texture, which makes them a yes.

This is great. Two quick suggestions: 1. You can add light veggies like spinach if you put them in when you add the pasta to the sauce. It might be tricky to control while they wilt, but you can either stir slowly, transfer the sauce to the larger pasta pot, or cook the spinach in advance and add it at the end. 2. For people who really hate that veggie texture, you could always go the extreme route and either dice the veggies extremely fine or throw the cooked veggies in a blender with the pasta water before adding in the pasta. Then you have something like a tomato sauce in texture, but with the taste and health benefits from a bunch of different veggies!

We need more people like this in the YT space, funny, informative and with recipes open to experimentation.

"I could spend ten minutes just explaining how and why I'd select and slice every possible vegetable." PLEASE MAKE THIS VIDEO. People going into minute details about something they're passionate about is my jam.

I appreciate you man, being healthy while trying to develop has been a lot less stressful with your videos. They’re informative and welcoming. Thanks!

I can absolutely recommend using goat cheese instead of parmesan if you want to try something new - adds lots of depth. Cooked green lentils (like Le Puy lentils, which goes great with garlic) are awesome with this for protein - add them just before the pasta after they've been boiled with a bay leaf. Lots of fresh pepper for serving!

I gave this a try today. I forgot the herbs and only remembered a squeeze of lime after plating, but was a great meal and I had enough leftovers that I will have lunch prepped for tomorrow. Can’t wait to give it another shot to dial it in even more.

Spinach is good to throw in a cream sauce pasta near the end, when the cheese is melting. You can leave it on top of the pasta and cover it with a lid to gently steam and wilt. Turn off the heat when the spinach has wilted but not yet disintegrated.

For the gluten free or people wanting to up the protein content, you could try lentil pasta. There is chickpea and pea pasta too but they taste more 'different.' For me, the red lentil penne is quite passable and it's 25g protein per 100g. Or whatever that is in ounces. It is a bit more expensive than regular pasta but very filling and still cheaper than buying meat right now to bump up the protein.

I made this just now, on vacation, as my veggies meal after not eating veggies for three days. I can't believe I actually made a good meal from such improv-encouraging instructions, just goes to show how good these instructions were, I guess. First time I ever made a cheese sauce work without it turning into string too!!! thank you shaquille!!!

Love the simple presentation. I, like many people here I imagine, already knew that "pasta + veggies = good", but to put it in such clear terms, with generalized instructions and a list of what works well in it, is still a great help to get me cooking because it takes away the effort of thinking about what to do and still rewards me with varied dishes that are simple to cook and easy to keep for next day's lunch too.

Thanks! My partner and I have been looking for some more easy and healthy pasta recipes (and we do actually live in the southern hemisphere!), so this is super helpful! Also, as a sidenote, I really appreciate the way you say 'X has paid to be mentioned at the end of this video'. Younger kids may not understand what a sponsor is so when a youtuber says 'thanks to X for sponsoring this video' and then talk about how great it is, they won't understand what it means and may just think that their favourite youtuber friend is recommending them this cool new product. I also appreciate that you don't try and sneak in sponsors or include them halfway through the video so I have to watch it when I'm trying to follow the damn recipe! I like some of Adam Ragusea's videos but his 'smooth transitions' into an ad read (sorry, 'sponsorship/partner') drives me nuts, it makes me feel like I'm being tricked into watching an ad. I appreciate your integrity! Anyway, rants aside, you (and How to Cook That) are my favourite youtuber now, I always check your channel for recipes or inspiration when I'm looking to cook something interesting (or am just bored and want a fun video to watch lol).

Thanks for giving me an easy midweek dinner I can make for my pastabrained girlfriend.

I randomly just saw a BA video where Brad used that cherry tomato slicing trick and now I’ve seen it twice in one day 🤯

I feel like I am always on the same wavelength with you. I have been making veggie pasta with homegrown basil and tomatoes. We often blend zucchini and broccoli with heavy whipping cream to make a delish green sauce. Thanks for sharing the wonderful world of home cooking with the masses!

I make Ethan Chlebowski's recipe for roasted peppers pretty often and he recommends blitzing them with garlic, butter and pasta water for a nice refreshing springtime pasta sauce, which does really work on its own. However, if you also sizzle some thinly sliced white onion, celery (preferably the leafy core, especially good when you're cleaning out the veg crisper), and any form of peas before you add the pasta and sauce, well... try it yourself.

thanks man for always coming up with super informative videos. i have major sensory issues when it comes to food so i have to be creative in order not to throw up my dinner just because the texture of something made me gag. this sounds like a good base option to experiment with 👍 being seen as ~picky eater~ made me steer away from eating out but hey at least i get to save some money and also have fun learning stuff

Always amazing how thorough and concise you are with your explanations

This is also great to just empty your fridge After doing stuff like that for a while you get an intuitive sense on how to just make random pastas with whatever you got aviable

Therapist: The Boston-Christchurch-Sydney hybrid accent doesn’t exist, it can’t hurt you Internet Shaquille: [horrible, evil duck sounds]

I want to eat more vegetables but I find it so hard to include more of them in my meals. Love your content. So relevant 🥰

I am still in awe of 1:40, just throwing in a major lifehack and not even acknowledging it, what a chad

Learned primavera from a Jacques Pepin video, even using the microwave to quickly nuke the veggies, and use the released juices to make a "sauce" once you mix in the pasta. Tortellini is a nice bulkier pasta to use as well!

I love versatile recipes like this. It's good for using leftovers and makes me feel like a brilliant cool when it comes together.😂

Absolutely perfect timing - my lady is with child and she has some serious meat aversions, so we’ve been shifting to a lot of vegetable forward dishes. Bless you, Shaq. Also…..procore hat. Does ole internet Shaquille work in the construction industry???

always appreciate that your explanation is always to the point AND that whenever you do promotion you say "this company has PAID ME to be promoted by ME" like hell yeah they did

As an Aussie, the attempt was good. As someone that loves food, that's a great idea :)

We make this all year round, but we've always called it Pasta al Limon - adding both the juice and zest of a lemon to the mix

Dude your recipes are absolute perfection, everything explained so clearly & understandably with a sprinkle of brilliant humour. Thank you!! :)

Live how quick and concise your videos are! Definitely looking to eat more veggies, so going to try this out for the week!

Song starting at 1:12 is a song I made for artlist :)

I add thinly chopped leafy greens like spinach and kale at the end after turning the burner off. The thin slices soften from the residual heat without overcooking and letting off a ton of water.

just made with fresh broccoli, jalepeno, snap peas, green onion and tomato with lemon basil. fantastic. protip: I added canned kidney beans for meaty texture and protein! the bean water also thickens the sauce along with pasta water. Adding your signature chickpeas for crunch would work too.

> "i could explain this in 30 seconds" > explains it in 5 what a flex. i love you Net Shaq

Netshaq saving my valentine’s day since 2019. Turned out awesome.

so i decided to make this for dinner and i also had a great idea. Use homemade vinegrette for a dressing for the pasta. i added some with the lemon juice and it gave it a very nice acidic zap that really helped bring the dish together.

I ended up making something like this accidentally last week when I forgot to buy enough ingredients for a full sauced pasta. Getting it to still have a saucy texture without overdoing the cheese or water content is the biggest challenge, mine came out tasting delicious but dry.

You're my favorite cooking channel. Original, informative, educational, straightforward, empowering, liberating. You seem more concerned with your audience than just following the hype out there. Keep it up Shaq, you rock!

1:58 Would you pretty please spend 10 minutes explaining how and why you'd select and slice every vegetable?

A hot tomato and a thin slice of hard cheese is one of my favorite things in the world. I've had dishes like this in restaurants but I never seem to be able to replicate the quality at home.

you are great, Shaquille. Presented so well, you know you are a pro and this video exemplifies it. FYI i heard Maine accent in your 'southern hemisphere' "Bookmaehk this for november' mate

Swiss chard sauce with penne is one of my favorite types of pasta. Id recommend it

It feels like you were explaining this while you were being bitten on the feet by ants.

I have to respectfully disagree regarding not adding leafy greens. When I remember, I like to throw in a handful of frozen chopped kale or spinach close to the end of the cook time of the pasta and other stuff so it steams and wilts but doesn't "cook", per say. Never comes out mushy and I feel better about all the sauce and parmesan cuz I've got some green in there!

This came out so amazing and was so simple to make that I tapped the bell (I was already subscribed)!

Vege pastas are great, I love putting Arugula in mine as well. Just toss it in after u cut the heat, and toss in the pan, will be dynamite. Would also recommend trying Asiago cheese with it. Love the videos!

Been watching a lot of your videos recently and I think i'll give this a go first, only recently picked up cooking being sick of eating pre-packed meals, and I've managed to convince my nan to show me a lovely recipe of hers once a week when I go round to visit. Thank you for the additional inspiration and motivation to get the momentum going for me being independent in the kitchen :)

Australian here, thanks for thinking of us Shaqo

Thanks for the vegetarian recipe and thanks from Melbourne, Australia for the shout out!

you really had to post this right after i downed two portions of veg-less, jarred pesto-ful pasta. ty for the reminder to actually put vegetables in food i already love :)

Fried rice is a cheatcode for loading with vegetables, chop everything super fine and you can make a plate like 50-60% veg. Broccoli, asparagus and shredded carrots are especially good

The timing on this video was perfect! I was just thinking of pasta primavera to use up some veg I have knocking around.

southmerican here waiting for september. nice video as always. god bless

Love it because this is my go to dish when I've got veg in the fridge and idk what to cook but heavily disagree with the no to leafy greens. Especially kale! Kale is pretty forgiving if you add it in near the end and if you have a spoonful of pesto to mix it all together in at the end this dish is heavenly

Your thumbnail game is on point.

Bloody legend. This is exactly what I've been looking for. Thanks mate.

broccoli is a crowd-pleaser

This changed my life haha. Thankyou 🙏

I love this, I think I’ll go to my local market during spring time to try this

I make mine cold with a red wine vinaigrette, chickpeas, red onion, and whatever veggies I need to use up. Makes it feel much more light and fresh

That smile at the end was fucking adorable

My fav veggie hiding dish is bon appetit's zucchini and angel hair pasta. I spiralize the zuccs and they basically disappear with the creamy noodles. So good

I cook something pretty similar to this regularly, but i usually use two to three slices of thick cut bacon chopped relatively fine and caramelized onion as a base. Bacon for me is a great way to make a little bit of meat go a long way in dishes like this.

Eggplant is nice to add to this dish. And I like to make it with rigatoni for a nice, hearty, rustic dish.

As a southern hemisphere viewer ill have you know we still have access to the greens apart MATE from LETTUCE, an iceberg LETTUCE here in sydney costs around $10. FLOODS RUINED FARMS

This basic idea is one of my favorite weeknight meals 😋🎉

Bookmarking this for September right now

cheers mate, bookmarked this for September! 😉😉

a few easy veggie pastas my italian immigrant mom likes to make on a weeknight: -pasta w/ heavy cream and proscuitto with onions. add peas, asparagus, broccoli, or any other veggies you like -pasta with broccoli: boil the broc and then use the broc water to boil the pasta in (save some water for the pasta). fry the broc up with lots of big garlic pieces and kinda mush it up, add to whatever pasta you want. we do this w/ cauliflower too. add lots of cheese! -pasta w peas and potatoes: warm up some frozen peas and boil potatoes. the potatoes are mushy and soft while the peas are sweet and yummy together with the pasta -pasta w lentils: are lentils a veggie? anyways just add some pasta into lentils so you're just not eating straight up lentil soup these are all yummy :)

For people who want to reduce their pasta intake, a tip for when you're eating spaghetti. Replace some of your spaghetti with spiralized zucchini. I've tried replacing all the spaghetti in a dish by zucchini, but it doesn't work, zucchini doesn't taste the same and doesn't have the same mouth feel as pasta. It just isn't satisfying. But I've realized, if I still use actual spaghetti, but just make 1/2 of 1/3 less than usual and add spiralized zucchini, it works great. Because there's still actual pasta, you do get the taste and mouth feel. But the zucchini tricks you into thinking you're eating more spaghetti than you actually are. Also I microwave my spiralized zucchini and then mix it with the pasta when I'm plating up. I used to quickly boil the spiralized zucchini, but it almost always got muchy. Now I just microwave it, untill it still has some bite to it, but it doesn't taste raw anymore.

I've tried out penne with green olives, canned tomatoes, onions. Its pretty good.

Lovely, can't wait to try when winter is over here in Auckland

I love you. Another great date night recipe. I still remember the shrimp and garlic pasta 😋🍝

I added veggies in the sauce and blended or used a food processor to “hide” them. Hubby hates mushrooms and daughter hates broccoli. Neither knows that they eat both every time!

Americans be like "I don't like plant foods" while sucking blended wheat and corn through a big-gulp straw.

Made this immediately, instant classic! Thanks!

Making this tonight with fresh pasta. I have some incredible garlic scapes and oyster mushrooms and it’s gonna be soooo good

yeahh it's currently 5 degrees celsius and hailing outside, the only veges in season are turnips and cabbage. imma eat some lamb curry and come back to this in a few months

Thank you eShaq

I also like to blend veggies into base for a sauce that i will use throughout the week. For example boil broccoli, blend with the same water in which you boild them and finish the dish with olive oil, garlic and pasta. Tasty, cheap, healthy and quick to prepare.

Beats are also great! They can even be blended into a rich earthy sauce.

Cotija Cheese, Mushrooms, Onions, Chicken, Bacon, and Spinach. So good.

Why does this random man on KZfaq understand my need to control everything I consume so well 😅

HAHAHAHA that ending. I have set a reminder for September to make. Cheers from Straya

Just wanted to say that I love your cannel!

I'm not the biggest fan of veggies but my go to dish to hide them in is chicken Alfredo. I throw in broccoli, peas, carrots and celery and I think it's delicious

That Argentinian accent at the end was on the money!

What I do is take a bag of frozen winter vegetables (beans, carrots, broccoli and cauliflower) and blitz it in the food processor while still frozen. This reduces them to tiny particles which can be added invisibly to tomato-based pasta sauces. Good way to get the kids to eat their vegetables.

funnily enough I just bought some pasta, bellpeppers and ground turkey to try and get out of this "no cooking" rut I've been in. Will try some of these out!

Honestly looking forward to a 10 Min long video where you explain how you'd cut vegetables and why 🥰