Whole grain spaghetti

with fresh vegetables

  • 350
  • 50 g
  • 16 g
  • 7 g
  • Prep
  • Cook
  • Skill


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


  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

This site uses cookies to send you advertising and services in line with your preferences. By closing this banner, scrolling through this page or clicking on any of its elements will allow us to use cookies. To hide this message click the "accept" button. If you want to know more or deny the consent to all or some cookies, click here.