Whole grain spaghetti

with fresh vegetables

  • 350
    Calories
  • 50 g
    Carbohydrate
  • 16 g
    Protein
  • 7 g
    Fat
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  • Prep
  • Cook
  • Skill
    Accomplished


Ingredients

Ingredients for 4 people       


  • 350g Barilla® Whole Grain Spaghetti
  • 80g Tap water
  • 40g Eggplants
  • 40g Zucchini
  • 40g Tomatoes
  • 40g Carrots
  • 11g Olive oil extra-virgin
  • 1g Garlic

Method

  1. 1
    Cut all the vegetables into small cubes
  2. 2
    Heat a Teflon pan, pour two tbs of evoo and sauté the vegetables with the whole garlic clove and the rosemary
  3. 3
    Season with salt and white pepper
  4. 4
    Cook keeping the vegetables crunchy
  5. 5
    When ready take off the rosemary and the garlic, add the chopp parsley, few leaves of mint and basil, and asset aside
  6. 6
    Boil the Spaghetti, drain it al dente and toss with the vegetables and just a bit of pasta water
  7. 7
    Pour a little of evoo oil, a little of raped Parmigiano Reggiano if you like it and serve

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