Garlic Spaghetti With Pan-Fried Vegetables Recipe

Name: Garlic Spaghetti With Pan-Fried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 garlic cloves, smashed; 1 large onion, sliced; 6 tablespoons extra virgin olive oil; 2 cups spaghetti (1 cup = 1 serving); 1 medium potato, chopped; 1 stalk celery, chopped; 1 medium carrot, halved and chopped; 450 g tomato puree; 1 pinch dried rosemary; 1 pinch parsley flakes; 1 pinch oregano flakes; 3 ml white wine (optional); 1 pinch salt and pepper

Servings: persons

5 garlic cloves, smashed
1 large onion, sliced
6 tablespoons extra virgin olive oil
2 cups spaghetti (1 cup = 1 serving)
1 medium potato, chopped
1 stalk celery, chopped
1 medium carrot, halved and chopped
450 g tomato puree
1 pinch dried rosemary
1 pinch parsley flakes
1 pinch oregano flakes
3 ml white wine (optional)
1 pinch salt and pepper

1
Cook the spaghetti in water and some salt, until al dente.
2
Set aside.
3
In a large shallow pan, add extra virgin oil oil.
4
When pan becomes hot, throw in onions and fry till soft.
5
When onions are soft, add in potatoes.
6
Sprinkle with salt and pepper.
7
Cook on shallow pan for about 10 minutes until potatoes are soft, but not completely cooked.
8
Add in celery and carrots, followed by rosemary, parsley and oregano flakes.
9
Another pinch of pepper.
10
Stir-fry on low to medium flame for about 5 minutes.
11
Add a spruce of white wine for flare.
12
(Optional).
13
Once potatoes are browned and crunchy on the outside and soft on the inside, add in tomato puree.
14
Stir-fry for a further 10 min or until sauce is thick enough for your liking.
15
On individual serving plates, place spaghetti on plate.
16
Use a fork and whirl spaghetti until it looks pleasantly stacked and visually appealing.
17
Top with spaghetti sauce.
18
Season & Garnish with parsley flakes and oregano flakes.
19
Serve warm.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 garlic cloves, smashed, 1 large onion, sliced, 6 tablespoons extra virgin olive oil, 2 cups spaghetti (1 cup = 1 serving), and more.

Yes, Garlic Spaghetti With Pan-Fried Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Spaghetti With Pan-Fried Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions