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Whole grain spaghetti
with fresh vegetables
- Prep
- Cook
- Skill
- Accomplished
- 350
- Calories
- 50 g
- Carbohydrate
- 16 g
- Protein
- 7 g
- Fat
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
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Method
- Cut all the vegetables into small cubes
- Heat a Teflon pan, pour two tbs of evoo and sauté the vegetables with the whole garlic clove and the rosemary
- Season with salt and white pepper
- Cook keeping the vegetables crunchy
- When ready take off the rosemary and the garlic, add the chopp parsley, few leaves of mint and basil, and asset aside
- Boil the Spaghetti, drain it al dente and toss with the vegetables and just a bit of pasta water
- Pour a little of evoo oil, a little of raped Parmigiano Reggiano if you like it and serve
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