A method for preparing cut and frozen vegetables. The method consists, firstly, in washing the vegetables in order to eliminate any residues of earth or of other substances and materials which may have accumulated during the harvest. In a subsequent step it is necessary to subject the vegetables to mechanical treatment in order to isolate the edible part thereof. By mechanical treatment what is meant is all processes that are useful to isolate the edible part of the vegetable, while removing everything that is not necessary and/or superfluous for dietary purposes. Subsequently the vegetables are cut into strips of thickness comprised between 2 mm and 5 mm and of width comprised between 2 mm and 20 mm, through the use of a cutting device so as to define strips that can have a shape preferably chosen from that of spaghetti, tagliatelle, pappardelle and the like, more generally any long pasta format. At this point the method involves steam-cooking the strips and air-drying them. Once the strips have dried, they are divided into portions corresponding to a preset quantity. Finally, such weighed portions are frozen by way of a freezer to a temperature comprised between -18 °C and -30 °C.
