Whole grain spaghetti

with fresh vegetables

Whole Grain - Spaghetti - Barilla

Made with

Spaghetti Integrale | Barilla

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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

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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