Whole Grain Spaghetti with Fresh Vegetables
Whole Grain Spaghetti with Fresh Vegetables
29 minutes total / Calories 350
Try this amazing Whole grain spaghetti with fresh vegetables recipe!
Ingredients
Serves 4
| 350g | Barilla® Whole Grain Spaghetti |
| 80g | Tap water |
| 40g | Eggplants |
| 40g | Zucchini |
| 40g | Tomatoes |
| 40g | Carrots |
| 11g | Olive oil extra-virgin |
| 1g | Garlic |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut all the vegetables into small cubes
Step 2
Heat a Teflon pan, pour two tbs of evoo and sauté the vegetables with the whole garlic clove and the rosemary
Step 3
Season with salt and white pepper
Step 4
Cook keeping the vegetables crunchy
Step 5
When ready take off the rosemary and the garlic, add the chopp parsley, few leaves of mint and basil, and asset aside
Step 6
Boil the Spaghetti, drain it al dente and toss with the vegetables and just a bit of pasta water
Step 7
Pour a little of evoo oil, a little of raped Parmigiano Reggiano if you like it and serve
Whole Wheat Spaghetti
The fuller flavor and perfect consistency are the result of the delicate grinding method, which preserves all the goodness of the whole wheat. Barilla Wholemeal Spaghetti have exceptional versatility and are a natural source of fibre. Even seasoned simply, they bring taste and authenticity to the table and they are designed to enhance the character of your dishes and to perfectly hold any sauces.
- Shape Sèaghetti
- Cook time 9 mins
- Pack size 500g
- Range Whole Grain