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Spaghetti with vegetables

Spaghetti with vegetables

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Wash all the vegetables and cut them: cut the carrots, zucchini and peppers into slices, diced eggplant and tomatoes in 4.

Put a pot of salted water on the fire for pasta.

Put the whole garlic in the pan together with the oil and let it brown a little, then take it out and put the carrot, pepper, eggplant and zucchini, which we let soften slightly, then put the mushrooms and tomatoes and a pinch of hot water.

Season with salt and pepper, add chopped basil and simmer.

When the water boils, put the spaghetti and let it boil for 1 minute less than the time indicated on the bag, then drain the spaghetti and put them in the pan with vegetables.

Let the flavors mix, then set aside and serve.

Spaghetti with vegetables & # 8211 A perfect dish for vegetarians. Here is the recipe

They are very tasty, do not have many calories, are easy and fast to make… If you use eggless pasta, they can easily be the ideal meal on a fasting day… You can use many vegetables, especially when markets abound in them… Also , you can use frozen vegetables

Necessary ingredients:

  • 1 onion
  • 5-6 cloves of garlic
  • 1 eggplant
  • 1 zucchini
  • 1 large red pepper
  • 1 small package of Mexican vegetables
  • 2 tomatoes, 3 tablespoons tomato paste
  • 1 packet (500 grams) spaghetti or other pasta
  • salt, pepper, basil, oregano

How is it prepared?

Boil the pasta in salted water, according to the instructions on the package.

Peel a squash, grate it and cut it into cubes. Do the same with the zucchini… Peel the pepper and cut it into cubes…

Peel the onion and garlic and cut them into slices…

In a pan, heat 2 tablespoons of oil and add the onion and garlic. Saute until the onion becomes translucent… Add the eggplant, zucchini and pepper cubes… Saute for 5 minutes… Then add the peeled, sliced ​​tomato and tomato paste… Let it simmer…

When they are almost ready, add the Mexican vegetable mixture… Match with salt and pepper, season with basil and oregano…

Simmer everything until all the vegetables are cooked enough, but not soft al dente…

If during the preparation the sauce drops too much, we can add more tomato paste or a little water / broth…

At the end, when they are ready, we turn off the fire and pour the boiled and drained pasta over them…

For example, hard and long vegetables can be cut highlights or tinsel of matches (sticks). In this chapter you can use cucumbers, carrots, bell peppers, squash, zucchini, goulash. Opt for a combination, so that there are as many colors as possible and to catch your eye when you pass them.

These sticks will be very attractive to children. from cut balls of strands and spicy you can get some "French fries& # 8221 dietary and healthy.

To have them more at hand, put them in a glass transparent glass and place it on the work table. If you stay in the office for many hours, this strategy will allow you to occasionally take such a healthy snack, without side effects on body weight or health.

If you want to serve them for breakfast or as a snack at home, put the vegetable sticks in glasses filled on a quarter with yogurt or other diet sauce. You can also place them on a plate, around a bowl / glass of yogurt, hummus, sauce or pate. Soak and serve.

Another option would be to cut the vegetables into wider strips and place them in the casserole for serving, as a side dish, along with another dish.

Spaghetti with vegetables and shrimp

A serving of spaghetti with shrimp vegetables can be a great choice on a lunch table. You can choose different vegetables according to taste, the same being true for spaghetti: whole, normal, gluten-free, etc.

The preparation time of this recipe is a maximum of 20 minutes and cooking is simple.

To get this spectacular dish and delight your family or friends, I suggest you buy fresh shrimp (firm, with a perfect and solid head attached to the body). The bigger the better. You can buy them from Obor market, the price per kilogram is 50-55 lei.

To make the work more efficient, I boiled the water for the spaghetti before I started cleaning the shrimp. Until they boiled, I managed to clean two dozen, very simple: I took a small and well-sharpened knife, I made an incision on the abdomen from head to tail, through the thin plate, along the black vine that I removed -then with the tip of a toothpick.

In a wok pan, melt the butter and heat the olive oil. I then added the garlic and left it for a few minutes. I then added shrimp and let them fry until they changed color.

I put the vegetables in turn: the yellow pepper, the red pepper and the zucchini. I let them harden for a maximum of 5 minutes, no more to keep their taste fresh.

I added oyster sauce over the vegetables, because it goes very well with shrimp.

Finally in the wok, I added the boiled spaghetti and mixed the vegetables. I also put some fresh oregano and basil leaves, because I like this taste in pasta with shrimp. Enjoy your meal!

Spaghetti with beef and vegetables

-150-200 grams of spaghetti, -4 cloves of garlic, -2 suitable onions, -1 suitable carrot, -1 small eggplant, -1 handful of julienned white cabbage, -1 large red bell pepper, -1 yellow bell pepper or green, -200-300 grams of beef, -Curry to taste, -½ glass of concentrated bullion boiled in 40 ml of olive oil with oregano, thyme and basil., -Soya sauce

Difficulty: low | Time: 40 min

Two steamed vegetable recipes

If you like to eat healthy and at the same time delight your taste buds, try the following steamed vegetable recipes. Steaming is a way of cooking that definitely makes your life easier. Here are some simple and creative ways to prepare recipes with incredible taste.

Vegetables, like fruits, are foods rich in vitamins, minerals, antioxidants and fiber. All these nutrients are necessary for the proper functioning of the body.

Unfortunately, many people do not eat vegetables, because they do not like the taste or texture, which is especially true for children. The solution is to learn how to cook them and what foods to combine them to get new and delicious flavors.

The following steamed vegetable recipes are the ideal choice for those who want to stay healthy. No one can say that these two dishes are not delicious. Read on to discover new and fun ways to cook vegetables.

Quick spaghetti with vegetables

I cook spaghetti about once every two weeks. We all really like it, especially the children! This variant is a fast one, perfect for crowded evenings.

Since I have children, I rarely cook with wine. As a result, the spaghetti started to look a bit heavy. So, I instinctively started to reduce the amount of meat and add more and more vegetables.
The advantage is that we all like it so much more and children eat them with maximum appetite, no matter what is in them.

In the recipe prepared last night, we used strips of frozen peppers and a mix of frozen vegetables with carrots, celery and leeks, both from Metro (their Horeca range). I use them to save time, but they are simple and basic ingredients that can be easily replaced.
In addition, I always improvise on this type of recipe and add to it just about any vegetable I have in the house.

Quick spaghetti with vegetables


1 onion
1 cup chopped peppers
2 cups chopped vegetables (I used carrots, celery, leeks)
approx. 300 gr of minced meat (pork and beef mixture)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper
5 large mushrooms
3 tablespoons tomato paste
salt to taste

I start by sautéing the onions with the peppers. I add the vegetables and after they soften I add the meat. When the meat has blanched, add oregano, thyme, pepper and mushrooms and add enough water to cover everything.

When the meat is cooked, boil the spaghetti and put the tomato paste in the sauce. Let it boil for a few more minutes, until the sauce binds and matches the taste with salt (when using herbs you may feel the need for less salt).
Drain the pasta well and add them to the sauce and mix well. I prefer this option because children eat easier this way.

Method of preparation

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham


Macaroni has been produced in this form since the twelfth century in southern Italy. [2] Their popularity grew in the 19th century with the emergence of Italian flour-producing factories. [3]

In the United States, around the 19th century, spaghetti was served in restaurants called Spaghetti Italienne, being prepared with tomato sauce. Later it was decided to prepare them with garlic or pepper. [4] Canned spaghetti, semi-prepared spaghetti and meatballs are popular in the United States. [4]

The fork with several teeth appeared around 1700, specifically to be used to eat spaghetti. [5]

The spaghetti is boiled in a pot and then strained. In Italy, their cooking is preferred al dente, ie they are cooked less than normal.

An emblem of Italian cuisine, spaghetti is served with spicy tomato sauce (especially with oregano and basil), olive oil, meat or vegetables. Other recipes include bolognese sauce, alfredo and carbonara. You can also add grated cheese, such as Pecorino Romano, Parmesan and Grana Padano or chili.

The world record for the largest bowl of spaghetti was set in March 2009 and then restored in March 2010 by employees of the Buca di Beppo restaurant in Garden Grove, California. They filled a pool with 6251 kg of spaghetti. [6]

Method of preparation

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham

Spaghetti with vegetables and pesto sauce

The fine aroma of basil is perfectly understood from the pesto sauce, sprinkled from the spoon over the spaghetti with vegetables.

The pasta does not boil until it becomes too easy to chew. We must keep them, as the Italian says, "al dente". Then, the finely chopped vegetables are kept steamed and mixed together with a decent amount of spaghetti, so that it is not too much, nor that we do not get hungry from the table.

All over this mixture of color, ornament of smell and taste, there is a green sauce, also called pesto. Garlic does not feel too strong, and its full flavor.

Video: Spaghetti in Tomato Sauce - Basic Tomato Spaghetti Recipe