Category
Hot Dishes RecipesHot Vegetable Dish RecipesSide Dishes RecipesPasta RecipesVegetarian RecipesTime
40 min
Serving
4 persons
Calories
177
Spaghetti with vegetables can be called an all-season dish. It can be easily and quickly prepared in a healthy way with vegetables - you get a bright and fragrant dish. Moreover you can use even frozen vegetables. Fast, easy and very healthy!
Ingredients
- spaghetti pasta: 200 g
- eggplant: 200 g
- zucchini: 200 g
- salt: 1 tsp
- sweet yellow pepper: 120 g
- onion: 100 g
- oil: 100 ml
- tomato juice: 120 ml (freshly squeezed)
- garlic: 2 clove
- black pepper: 1 pinch
Metric Conversion
Stages of cooking
-
Prepare all products. Wash vegetables.
-
Cut eggplants into circles about 1 cm thick. Salt and set aside for 15-20 minutes. Then shake off the liquid and cut into cubes about 1 cm in size. Cook pasta al dente.
-
Zucchini cut into cubes.
-
Remove the seeds in pepper and cut into cubes.
-
Peel and chop the onion. Preheat the pan with oil. Add onions and brown until creamy. Add eggplants. Simmer for 10 minutes, stirring occasionally until they begin to change color.
-
Add zucchini and pepper, mix well. Stew under the lid for 7-8 minutes. At the end, add tomato juice and chopped garlic, salt and pepper. Stir and cook for another 5 minutes.
-
Add spaghetti to the vegetable mixture, mix well.
