Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g spahetti
- 4 small carrot (s)
- 1 small zucchini
- 1 small bell pepper (s)
- 1 can tomato (s), chunky
- 3 cloves garlic
- some olive oil
- some herbs, Italian, dried
- salt
- Pepper, colored, from the mill
- Basil, some leaves
- cheese, e.g. pasta cheese
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente in plenty of boiling, lightly salted water.
- Clean or peel the vegetables, roughly dice and sauté in a large pan in a little hot olive oil over medium heat. Add the tomatoes and simmer until the vegetables are cooked through but still have a bite. Peel 2 to 3 cloves of garlic and squeeze. Season everything with a little salt, a few turns of colored pepper from the mill and Italian herbs.
- Drain and drain the spaghetti, serve with the vegetable and tomato mixture and garnish with a few basil leaves. Sprinkle some pasta cheese on top to taste.
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