Dishes with pasta and vegetables. Our Kitchen

Spaghetti with vegetables can be called an all-season dish. It can be easily and quickly prepared during the vegetable season - you will get a bright and flavorful dish. Or you can use frozen vegetables to add vitamins to your diet. Fast, simple and very tasty!

Author of the publication

It all started with gingerbread cookies: they began to turn out better and better, and I wanted to shoot them with equipment that was more professional than a digital point-and-shoot camera. Irina took a food photography course and was hooked! To practice shooting, she had to shoot something every day - so, she became interested in cooking. Every day he learns something new: both the capabilities of his camera and new dishes!

• Recipe author: Irina Obukhova
• After cooking you will receive 4
• Cooking time: 40 min

Ingredients

• 200 g spaghetti
• 200 g eggplant
• 200 g zucchini
• 120 gr bell pepper
• 100 g onion
• 50 ml vegetable oil
• 150 ml crushed tomatoes
• 2 cloves garlic
• ground black pepper

Cooking method

Prepare and weigh all products. Wash the vegetables. If you don’t have grated tomatoes on hand, you can peel 3 tomatoes and grate the pulp.

Cut the eggplants into circles about 1 cm thick. Add salt and set aside for 15-20 minutes to allow the bitterness to drain. Then shake off the liquid and cut into cubes about 1 cm in size.

Place spaghetti in boiling salted water. Cook until al dente. That is, the spaghetti should be almost cooked inside. Drain the spaghetti in a colander or sieve.

Cut the zucchini into slices about 1 cm thick, then into cubes.

Peel the pepper from partitions and seeds, cut the pulp into cubes.

Peel the onion and chop finely. Heat a frying pan with vegetable oil. Add onion and sauté until creamy. Add eggplants. Simmer for 10 minutes, stirring occasionally, until they begin to change color.

Add zucchini and pepper, mix well. Simmer covered for 7-8 minutes. At the end, add chopped tomato pulp and chopped garlic, salt and pepper. Stir and cook for another 5 minutes.

Add spaghetti to the vegetable mixture and mix well.

Spaghetti with vegetables ready. Can be served both hot and cold. Bon appetit!

Today I propose to arrange a fasting day for the stomach, which will at the same time be a celebration of the stomach, since the dishes offered to your attention are not only light and healthy, but appetizing and tasty. For those who observe Orthodox fasts, they will be especially useful because they can be combined with any other natural ingredients used in monastery cuisines: mushrooms, nuts, berries.

For the first time, the idea of ​​“pasta” made from vegetables came, oddly enough, not from the Italians, the “inventors” of pasta, but from housewives of the East and Asia, where, due to poverty or religious beliefs, only local vegetables are eaten.

According to another version, alternative spaghetti, fettuccine and pappardelle, along with vegetable rice, which is made from cauliflower, were invented by restaurant chefs when the first wave of vegetarianism and veganism swept across the world. Be that as it may, today not a single modern restaurant can do without special menus.

Photo: Lisa Kolbasa / Shutterstock.com

Another advantage of vegetable pasta is that it does not contain gluten. And, of course, its low calorie content compared to flour.

Zucchini spaghetti

To prepare such spaghetti, you need to use dense zucchini and zucchini with a small amount of mature seeds inside. Both skin and pulp are eaten. The only difference is the cooking time. Gadgets that are used for thin long slicing: special vegetable graters, food processors. I use a regular vegetable peeler and a sharp knife.

Using a vegetable peeler makes perfect pappardelle, fettuccine and tagliatelle. Cut them thinly and lengthwise with a knife - you have thin pasta noodles, capellini and spaghettini.

Preparation:

Wash and wipe vegetables. Peel off the skin using a vegetable peeler in long strips. Set them aside and sprinkle with lemon juice.

Also cut the pulp of zucchini or zucchini, thinning it with a knife or kitchen gadget. Do not add salt under any circumstances, otherwise a lot of water will be released and everything will fall apart during heat treatment.

For the vegan option:

Boil water in a large saucepan, adding salt and a drop of vegetable oil, which will prevent both sticking and overcooking of the vegetable. Reduce heat. Place a handful of vegetable spaghetti in a sieve or small colander. Place in water and blanch, shaking the sieve lightly, for 30-40 seconds. As soon as you see that the vegetable has slightly changed color and texture, immediately remove it and immediately place the sieve under running ice water for a couple of seconds or lower it into a bowl of ice. This will stop the cooking process and preserve all the vitamins and texture of the tender vegetable.

Now you can add salt, pepper, add vegetable oil with lemon and garlic juice, add chopped herbs and whatever your heart desires.

For vegetarian option.

Pappardelle in cream sauce

Spaghetti or zucchini pappardelle can be immediately blanched in cream or sour cream sauce. To do this, melt a piece of butter in a frying pan. Fry the onion and garlic clove in it until translucent. Add heavy cream or sour cream. Salt and pepper. Taste it. The sauce should be on the thinner side rather than thicker, since our pappardelle will be cooked in it. Lower them and simmer, stirring gently, for one or two minutes.

Spaghetti from zucchini can be served with its own fried pulp in order to use all parts of this wonderful vegetable.

Note:

There are many varieties of squash and zucchini with different firmness of the fruit, so it is impossible to say the exact cooking time for each.

Tip: boil a small amount of water and throw a couple of vegetable spaghetti into it as a dough. As soon as they start to fall apart, you need to subtract 10-15 seconds from the total cooking time.

For the same waste-free production of zucchini, I offer my next recipe.

Spaghetti with zucchini cutlets

This recipe uses the vegan method of preparing the zucchini paste since it is not the main element of the dish. The emphasis is on aromatic hot cutlets made from the remaining zucchini pulp and skin that is unsuitable for spaghetti.

Remember when we put it aside and poured lemon juice on it? This was done so that it would cook a little in a natural way, since acid cooks food, like heat treatment, only much more slowly.

We cut the skin into small pieces, which will give the minced zucchini cutlets additional texture and lemony freshness. In the minced meat we generously add sweet onions, herbs, garlic, bell peppers and some tomatoes without pulp. Add a spoonful of sour cream and starch. Pepper and salt. And then immediately, so that the cutlets do not leak, releasing the juice, roll them in flour or breadcrumbs and fry until cooked.

Spaghetti squash and pumpkin

It couldn't be any clearer.

From soft pumpkin and spaghetti squash, you can immediately scrape out the spaghetti with a fork, after removing the seeds, which, as in the case of zucchini and zucchini, would be better if they were smaller (this means that the vegetable is not overripe).

You can use gadgets and a vegetable peeler with a sharp knife. There are many cooking methods, I recommend two proven ones.

The first, the simplest, is when squash or pumpkin with the resulting paste from scraping with a fork is baked in the oven in halves. To do this, sprinkle the spaghetti with olive oil. You can add a little pepper, but it is not necessary, but under no circumstances should you add salt - the pulp will leak, and instead of spaghetti you will end up with porridge.

Bake in an oven preheated to 200-220 degrees, constantly checking readiness (there are many varieties, different densities). At the end of cooking, set the grill mode or place the baking sheet as high as possible to lightly fry and carbonate the spaghetti on top.

We leave the spaghetti prepared in this way and serve it in halves if the squash and pumpkin are small, and carefully remove it if we serve it in portions. Now add salt, pepper, sprinkle with grated cheese and herbs.

You can top this spaghetti with sauce. But since pumpkin itself is sweetish, use either a little tomato, which always has sourness, or a little lemon-sour cream. Creamy sauces are not very suitable.

The second option for preparing spaghetti is just as simple, but the method is different. Raw pumpkin paste of any form is immediately prepared in olive oil in a frying pan with the addition of spinach, herbs and a small amount of water. At the end, sprinkle with hard cheese, for example, an analogue of Parmesan, or immediately in a frying pan with broken pieces of mozzarella.

Let’s not forget about pumpkin seeds, which we never throw away, but wash, dry and fry, serving with pumpkin dishes.

Pasta and noodles made from it also go well with mushrooms in sour cream (not in cream, they are sweetish).

Old people and children will enjoy baked but cold spaghetti squash as a dessert if you add nuts, berries, honey and lemon to it.

Arrange them beautifully with a fork and spoon, as the Italians do, to create a tower of twisted ribbons. Drizzle with honey lemon or maple syrup. Top with red, sour cranberries and barberries, colorful raisins and nuts, and a spoonful of whipped cream or a scoop of ice cream with a fresh mint leaf and pomegranate seeds. Here's an alternative dessert for you.

The kitchen is like an artist’s studio, in which the cutting board is the palette and the plate is the painting. Write and draw your own.

Good luck and bon appetit!

Ingredients for option 1:

• Pasta any, even spaghetti. The main condition is quality! – 400g
• Zucchini – 1/3 or ½ medium
• Onions – 1 pc.
• Turmeric, oregano, salt - to taste
• Vegetable oil or melted butter - for frying vegetables

For the second option:

• Everything is exactly the same, just take ripe tomatoes

My cooking method:

1. Fry onions and spices until translucent
   2. Add diced or sliced ​​zucchini and simmer for 10 minutes
   3. Pour water about 1 liter per 400g and bring to a boil
   4. We start the pasta, carefully stirring it only once about 5 minutes after boiling so that it does not stick together. At the same time, add salt and bring the dish to readiness. There is no need to stir more than once
   In the second option, everything is exactly the same, only we replace the zucchini with tomatoes.

Ours are ready. Really simple recipes? But everything simple is always very tasty, that’s unmistakable. Serve immediately, while the dish is still hot, with fresh herbs and fresh vegetables or salad.

Pasta with stewed vegetables

Side dish recipe:

• 200-250 g pasta,
• a tablespoon of lemon juice,
• 3 sprigs of basil,
• a teaspoon of sugar;
• olive oil,

Vegetables:

• half a kilogram of tomatoes,
• zucchini,
• 2 onions,
• clove of garlic

Preparation:

1. We put the pasta to boil in boiling water. We clean the vegetables.
2. Place the boiled pasta in a colander. Finely chop the garlic, chop the tomatoes, chop the onion.
3. Place the dried pasta in a dish and add salt.
4. Fry the onion in oil. Add tomatoes, garlic; Simmer vegetables for 10 minutes.
5. Add lemon juice, sugar, and salt to the stewed vegetables. Mix the vegetable dressing and simmer for 2 minutes.
6. We clean the zucchini, cut it into slices, salt it, fry it in oil.
7. Place the pasta side dish on plates, add zucchini slices on top, stewed vegetable dressing, and garnish with basil leaves.
8. A side dish of pasta with stewed vegetables goes well with baked fish and meat.

Macaroni with pumpkin and cheese

Recipe of dish:

• 300-400 g pasta (noodles),
• 100 g cheese,
• half a kilogram of pumpkin,
• 1-2 cloves of garlic;
• vegetable oil,
• greenery

Preparation:

1. Clean the pumpkin and remove the seeds. Boil the pasta in salted water.
2. Pass the garlic through a press.
3. Grate the cheese on a fine grater.
4. Cut the pumpkin into cubes.
5. Drain the boiled pasta in a colander and dry.
6. Add salt to the pumpkin slices, stirring, and fry with garlic until soft.
7. Add pasta.
8. Mix the mixture, heat it up, and transfer it to a dish.
9. Before serving, sprinkle pasta with pumpkin with cheese and garnish with herbs.

Macaroni with vegetables and cheese

Side dish recipe:

• 300 g pasta (noodles),
• 100-120 g cheese,
• a dozen olives,
• half a glass of mustard dressing;
• parsley

Vegetables:

• bulb,
• bell pepper pod,
• tomato,
• zucchini

Preparation:

1. Place the pasta to boil. Peel the vegetables. Cut the cheese into cubes.
2. Place the boiled pasta in a sieve and dry.
3. Bake the bell pepper in the oven, cut into strips. Chop the tomato. Cut the zucchini into cubes and grate the onion. Salt the vegetables and mix with cheese.
4. Salt the dried pasta and place in a dish.
5. Add cheese and vegetable mixture. Pour mustard dressing over the side dish and stir.
6. Before serving, decorate pasta with vegetables and cheese with parsley.

Pasta with vegetables, nuts

Side dish recipe:

• 400 g pasta,
• 5-6 walnuts,
• a quarter cup of vegetable oil,
• rosemary branch,
• tablespoon lemon juice

Vegetables:

• 3 pods of sweet pepper,
• 2 stalks of celery,
• carrot,
• bulb,
• clove of garlic

Preparation:

1. Boil the pasta in salted water, drain in a colander, and rinse.
2. Clean the walnuts, dry the kernels and crush them.
3. Peel the vegetables, chop finely, fry in oil for 5 minutes.
4. Add nuts, salt, pepper, lemon juice to vegetables. Simmer the mixture for 5 minutes under the lid.
5. Place the dried pasta in a bowl with vegetables; stir.
6. Garnish a side dish of pasta with vegetables and nuts with rosemary.

Pasta with stewed vegetables

Product set:

• Pasta, feather type - 250 g;
• Onion – 1 piece;
• Eggplant -1 piece (about 300g);
• Zucchini or zucchini – 1 piece (about 300g);
• Cherry tomatoes – 10 pcs or regular tomatoes 1 large or 2 small;
• Bell pepper – 3 pcs. average;
• Olive or vegetable oil – 50-100g;
• Tomatoes canned in their own juice - half a liter jar;
• Garlic - 2 cloves;
• Basil - 1 bunch (optional, you can take other greens if you don’t like basil);
• Ground black pepper, salt to taste.

Recipe for pasta with stewed vegetables:

1. Boil the pasta in a large amount of boiling salted water until tender in the usual way, depending on the type of pasta. Then drain in a colander and allow excess liquid to drain.
2. Cut the onion into half rings, cut the eggplant and zucchini or zucchini into circles, if the zucchini and eggplant are large, then cut the circles into halves. Peel the bell pepper from seeds and chop.
3. Fry the onion until transparent in a deep frying pan heated with olive or vegetable oil. Add eggplant, zucchini or zucchini and bell pepper. After 3 - 4 minutes, add salt and pepper.
4. Peel the canned tomatoes and add them to the saucepan along with the juice.
5. Simmer the vegetables for about 20 minutes, stirring occasionally. What to do if there are no tomatoes canned in their own juice at home? You can replace it with homemade tomato juice or industrial tomato juice.
6. Finely chop the garlic and mix with the cherry tomatoes and vegetables 5 minutes before readiness. If you use Cherry tomatoes, then you do not need to chop them, but if you use regular tomatoes, then cut them into medium slices.
7. At the end of stewing, add pasta to the vegetables, stir and heat everything together for 1-2 minutes. Before serving, sprinkle with chopped basil or other favorite herbs.

Macaroni with vegetables and cheese

Pasta goes well with vegetables, and with the addition of cheese, the dish acquires a distinct taste.

To make macaroni with vegetables and cheese you need the following ingredients:

• 300 grams of cheese,
• 2 pcs medium onions,
• 2 carrots,
• 2 tomatoes,
• by eye: parsley, dill, green onions, salt, pepper,
• 100 g sunflower oil,
• pasta 200 g (dry).

Prepare pasta with vegetables and cheese:

1. Boil the pasta until tender, drain in a colander and rinse.
2. Grate the cheese on a fine grater.
3. Scald the tomatoes with boiling water and remove the skin.
4. Grate the carrots on a fine grater.
5. Peel the onion and chop finely.
6. Fry tomatoes, onions, carrots in sunflower oil and simmer until tender, 10 minutes before the end of cooking, add finely chopped herbs to your taste and mix everything well.
7. Mix the prepared vegetables with hot pasta, arrange into portions and sprinkle with grated cheese.
8. Serve on the table.
9. It is advisable to eat pasta with vegetables hot, freshly cooked. When they sit, they will have a different taste.

Bon appetit!

Pasta with vegetables and mushrooms

Pasta with vegetables and mushrooms is a good example of the right combination of products, as if from a healthy food menu for every day and a classic of Italian cuisine. You can also serve pasta with vegetables as a side dish.

Ingredients:

• 50 g frozen green beans
• 1 large carrot
• 1/2 red bell pepper
• 1 onion
• 400 g mushrooms (oyster mushrooms)
• 2 small tomatoes
• a little arugula (can be replaced with parsley)
• ground black pepper
• 1/2 tsp. turmeric
• vegetable oil for frying
• 200 g of dry durum wheat pasta.

Recipe for pasta with vegetables and mushrooms:

1. Boil water in a saucepan to cook the pasta. Add the pasta and cook until al dente (not completely cooked). When you drain the pasta, pour a mug of broth from the pasta, we will need it.
2. Mushrooms, I bought oyster mushrooms, chop them finely, put them raw in a frying pan, cover with a lid and fry. The lower parts of the legs, they are coarser, need to be finely chopped and fried separately and longer.
3. When the mushrooms are fried, put them on a plate, put chopped onions in the frying pan and let them fry slightly.
4. I chopped the green beans finely, about 5 mm, and also added them to the onion. You can immediately add diced carrots. Simmer briefly under a loosely closed lid until the carrots are ready. Place the prepared vegetables on a plate.
5. Peel fresh tomatoes. For simplicity, you can pour boiling water over the tomatoes. I just peeled them with a sharp knife. Cut the tomatoes into thick half rings and fry in one layer, adding olive oil to the pan. I have a large frying pan, so I placed the peppers cut into strips next to it.
6. Italian recipes call for frying in olive oil. But to save money, I fried everything except tomatoes and peppers in a good sunflower. Tomatoes on olive oil really do have a special taste.
7. After frying the tomatoes and peppers a little, add the previously laid out mushrooms and vegetables to the pan. Add salt, ground black pepper, turmeric.
8. Chop a small bunch of arugula (can be replaced with parsley) and place in a frying pan. I recently discovered arugula and liked its spicy taste.
9. Place the prepared pasta in a frying pan with vegetables and mushrooms, add a mug of pasta broth. Mix the pasta with vegetables, cover with a lid and turn off the heat. Let the pasta and vegetables sit for a while. Then put it on a plate and serve.

Pasta with meat and vegetables

I suggest preparing an almost familiar dish - pasta with meat. But to brighten it up, add bright peppers, tomatoes and onions to it. We adjust the spiciness to taste, as well as the degree of frying. It turns out not boring at all, but very tasty.

Ingredients for the recipe “Pasta with meat and vegetables”:

• Beef pulp 300 g
• Onions 2 pcs.
• Refined sunflower oil 3 tbsp. l.
• Carrot 1 pc.
• Ground sweet paprika 0.5 tsp.
• Hot pepper 0.25 pcs.
• Sweet pepper 1 pc.
• Tomatoes 2 pcs.
• Spaghetti 250 g
• Garlic 2 cloves

How to prepare the dish step by step with photos at home:

1. To prepare pasta with meat and vegetables, take thin and long pasta with a hole inside. They are similar to spaghetti, but a little thicker. We will also need 2 onions, carrots, fresh tomatoes, 2 cloves of garlic, vegetable oil, sweet pepper, beef pulp, a piece of hot pepper, a little paprika and herbs for decoration.
2. Cut the beef pulp into small cubes or strips.
3. Fry the meat in vegetable oil until golden brown. The oil must be well heated so that the meat does not release juice and the crust sets immediately.
4. Add onion and garlic, add salt and sprinkle with paprika. Fry until the onion is soft, stirring all the time.
5. Prepare the remaining vegetables. Cut peppers, carrots, tomatoes in a convenient way. I usually cut carrots into strips, and tomatoes and peppers into cubes. If you want, add hot pepper, I only have 1/4, but with seeds.
6. Add chopped vegetables to the cauldron with meat and onions. Add some more salt. Fry for 5 minutes, then add 0.5 cups of water and simmer, covered, until the liquid boils away.
7. After the liquid has boiled away, the vegetables will settle down a bit.
8. Boil pasta in salted water. For convenience, I break them in half.
9. Combine pasta with meat and vegetables. Stir lightly and heat everything together for another 5 minutes. Bring to taste. The dish is ready.

When serving, sprinkle the dish with herbs. Bon appetit!

Friends, what products do you use to cook pasta most often? Share with us in the comments your favorite pasta recipes with additives.

If summer has arrived and young vegetables have appeared in abundance, pasta with vegetables is one of the simplest dishes for a good breakfast. Young zucchini and zucchini are perfect for this dish; they are always in stock and at the right level of maturity. Vegetable sauce made from coarsely chopped zucchini is prepared in olive oil flavored with garlic and hot pepper.

In Italy, there are many pasta dishes with the addition of a variety of vegetables - coarsely chopped or chopped. Quite often, and this is not surprising, dishes have their own name and even a completely constant recipe. For example, spaghetti alla Nerano is a traditional recipe from Campania, a masterpiece of Neapolitan cuisine. The vegetable sauce is made from zucchini fried in olive oil and served with Provolone del Monaco cheese, Parmesan and basil.

Pasta, or as they say - pasta, is considered the national treasure of Italy. One of the most common types of pasta is spaghetti. Typically, spaghetti is long strips of dough with a circular cross-section. Depending on the thickness, they can be called: spaghettini - thin, spaghettoni - thick, or capellini - hair-thin spaghetti. The simplest version of a dish made from such pasta is. But the most famous, perhaps, is.

Spaghetti is just dough, so it is served with sauces, which, in turn, provide the pasta with a special taste. One of the most revered is a green and aromatic sauce based on basil, pecorino and garlic mixed with olive oil and pine nuts. However, we love meat stew no less.

Considering that vegetables are the most important products in the human nutrition system, pasta with vegetables is the best option, containing everything the body needs. If, of course, you add it to breakfast.

Let's prepare pasta with vegetables for breakfast, a dish that doesn't require much time or effort. When in season, all vegetables are usually available in the refrigerator or in the garden. If desired, the composition of vegetables for the sauce can be varied, focusing on your taste or the presence of certain vegetables. The dish turns out tasty and satisfying, very aromatic.

Pasta with vegetables. Step by step recipe

Ingredients (2 servings)

• Spaghetti 200 g
• Zucchini 1 PC
• Hot pepper 1 piece
• Garlic 2-3 cloves
• Green basil 2-3 sprigs
• Hard cheese (parmesan, pecorino) 50 g
• Cherry tomatoes 5-6 pcs.
• Olive oil 3-4 tbsp. l.
• Lemon to taste
• Salt, black pepper, dry Mediterranean herbs taste

1. By and large, pasta with vegetables can be prepared from other pasta. But, as a rule, many types of pasta are specially created to hold sauces on their surface. But spaghetti, or its varieties, are more suitable for mixing with various additives consisting of large pieces. Therefore, which paste to use is at your discretion.

   Spaghetti is the most common pasta

2. For the dish you will need a young zucchini or medium-sized zucchini, with a smooth and shiny surface and unformed seeds. If you can use multi-colored zucchini and zucchini, pasta with vegetables will be much more attractive in appearance. For flavor, you should add pepper to the dish, preferably hot, but you can also use sweet Bulgarian pepper.

   Vegetables for sauce - zucchini, zucchini, garlic

3. Heat olive oil in a frying pan and fry the peeled and flattened garlic cloves in it. The garlic's job is to flavor the olive oil, then the garlic needs to be discarded. Garlic should be fried until lightly browned, no more, so that it does not add a special flavor to the dish.

   Fry garlic in olive oil

4. Remove the seeds from the hot pepper pod and carefully remove the white inner membranes. These parts of the pod contain the lion's share of capsaicin, which causes the pungent taste. The walls of the hot pepper pod have a rather neutral or weak hot taste, but at the same time, they have an intense aroma. Cut the pepper into small pieces and fry in flavored olive oil for 1 minute.

   Fry hot peppers

5. Cut the zucchini or zucchini into slices 5-6 mm thick and cut in half again. You should end up with half circles. If the zucchini is large in diameter, you can cut it into four pieces. Fry the zucchini and pepper in oil until soft.

   Fry zucchini with pepper

6. When frying, you do not need to cover the pan with a lid, but you should stir the vegetables for even frying. When the zucchini has become very soft, but still “holds” its shape, salt and pepper it, add 1-2 pinches of dry aromatic herbs that are typical for the Mediterranean region: oregano, basil, savory, etc. Turn off the heat under the frying pan, cover the frying pan cover and leave the fried vegetables to cool slightly. Remove 1 tsp from lemon. zest and chop it well. Add zest and 1 tbsp to the fried vegetables. l. lemon juice.

   Add spices to fried vegetables

7. Meanwhile, remove all the leaves from the basil sprigs and place them in a food processor. Add grated cheese - pecorino, parmesan. But softer emmental is also quite suitable. If desired, you can add 1 clove of garlic. Grind all ingredients. The result should be an almost dry cheese mixture of a pleasant emerald color.

   Grind hard cheese and basil

8. Boil the spaghetti in a large amount of salted water at the rate of 5-7 grams of salt per 1 liter of water. The pasta boiling time is indicated on the package and should not be changed. The pasta manufacturer guarantees that the pasta is al dente, unless, of course, it is pasta and not made from an unknown type of flour.
9. Drain the boiled spaghetti in a colander, then mix it with the vegetables. Add a few cherry tomatoes cut in half and the cheese mixture with basil to the pasta with vegetables. Mix the spaghetti well so that all the vegetables are distributed evenly.

As everyone knows, the birthplace of spaghetti is Italy, but these pasta products are now very popular not only among Italians, but also among residents of other countries. Many people love spaghetti because it goes well with a variety of ingredients, for example, stewed or fried vegetables, meat, sea fish, grated cheese, aromatic herbs, and mushrooms. Besides, […]

Ingredients

Large tomatoes (six pieces);

Spaghetti (230 g);

Freshly ground pink pepper (to taste);

Small eggplants (two pieces);

Green basil (23 g);

Sweet salad onions (64 g);

Olive oil for frying (27 ml);

Granulated cane sugar (18 g);

Small fresh hot pepper (one pod);

Small cloves of garlic, peeled (two pieces);

Table salt (to taste).

As everyone knows, the birthplace of spaghetti is Italy, but these pasta products are now very popular not only among Italians, but also among residents of other countries.


Many people love spaghetti because it goes well with a variety of ingredients, for example, stewed or fried vegetables, meat, sea fish, grated cheese, aromatic herbs, and mushrooms. In addition, spaghetti can be served at your discretion with any sauces, as well as ketchup.


Cooking process:

Following the instructions on the package, boil the spaghetti in salted water, then cut the washed eggplants into thin strips, place them in a deep container, sprinkle with salt and leave for about thirty minutes under the lid.


After the above time has passed, rinse the sliced ​​eggplants from salt, then transfer them to a colander and dry them, then heat the required amount of oil in the deepest frying pan. Place eggplant pieces in a frying pan and fry them, stirring occasionally, until soft and lightly golden brown, then add salt to taste and stir.


Wash the tomatoes thoroughly, then cut them into small pieces, then chop the peeled onion into half rings; as for the garlic, it needs to be chopped finely.

Prepare another frying pan, heat a small amount of oil in it, then add the chopped onion and fry it, stirring regularly, for about ten minutes until golden brown over moderate heat.


Add chopped tomatoes to the onion, as well as a whole pod of hot pepper, add salt and granulated sugar, mix the ingredients and simmer them over low heat for about ten minutes. Next, remove the hot pepper from the pan, then rinse the fresh basil and finely chop it. Add a third of the chopped basil to the pan, then bring the tomato sauce to a boil and cook for another seven minutes.