Pasta With Summer Vegetables Recipe

Name: Pasta With Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g pasta; olive oil flavored cooking spray; 1 onion, chopped; 3 garlic cloves, chopped; 2 baby eggplants, sliced; 125 g mushrooms, sliced; 1 yellow capsicum, deseeded and sliced (bell pepper); 400 g diced tomatoes; ½ cup white wine; ½ cup water; 75 g baby spinach leaves; parmesan cheese, to serve

Servings: persons

400 g pasta
olive oil flavored cooking spray
1 onion, chopped
3 garlic cloves, chopped
2 baby eggplants, sliced
125 g mushrooms, sliced
1 yellow capsicum, deseeded and sliced (bell pepper)
400 g diced tomatoes
½ cup white wine
½ cup water
75 g baby spinach leaves
parmesan cheese, to serve

1
Cook pasta until al dente.
2
Heat frying-pan and spray.
3
Cook onion and garlic until tender.
4
Add vegetables stirring for 2 minutes.
5
Add tomatoes, wine and water and season well.
6
Simmer 5-10 minutes until vegetables are tender.
7
Mix in spinach.
8
Drain pasta and toss through the prepared sauce.
9
Top with parmesan and cracked black pepper.

534

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 400 g pasta, olive oil flavored cooking spray, 1 onion, chopped, 3 garlic cloves, chopped, and more.

Yes, Pasta With Summer 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.

Pasta With Summer Vegetables

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