Spaghetti with Garden Vegetables Recipe

Name: Spaghetti with Garden Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 large carrots, peeled and finely chopped; 1 small red onion, finely chopped; 2 large celery stalks, peeled and finely chopped; 2 garlic cloves, crushed with the flat side of a large knife; 1 cup torn fresh basil leaves; 1 teaspoon crushed red pepper flakes; Coarse salt; 1/2 cup dry white wine; 2 small yellow summer squash, halved lengthwise and cut into 1/4-inch-thick half-moons; 2 small zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons; 2 small eggplants, cut into 1/2-inch cubes; 3 medium tomatoes, coarsely chopped; 2 teaspoons chopped fresh marjoram; Freshly ground pepper; 1 pound spaghetti or bucatini; Freshly grated Parmesan cheese, for serving

Servings: persons

3 tablespoons extra-virgin olive oil
2 large carrots, peeled and finely chopped
1 small red onion, finely chopped
2 large celery stalks, peeled and finely chopped
2 garlic cloves, crushed with the flat side of a large knife
1 cup torn fresh basil leaves
1 teaspoon crushed red pepper flakes
Coarse salt
1/2 cup dry white wine
2 small yellow summer squash, halved lengthwise and cut into 1/4-inch-thick half-moons
2 small zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons
2 small eggplants, cut into 1/2-inch cubes
3 medium tomatoes, coarsely chopped
2 teaspoons chopped fresh marjoram
Freshly ground pepper
1 pound spaghetti or bucatini
Freshly grated Parmesan cheese, for serving

1
Stir together the oil, carrots, onion, celery, and garlic in a large saucepan.
2
Cook over medium-low heat 2 minutes.
3
Add 1/2 cup basil, the red pepper flakes, and 1 teaspoon salt.
4
Cover.
5
Cook, stirring often, until the vegetables are caramelized, about 15 minutes.
6
Add the wine to the saucepan.
7
Raise heat to medium.
8
Cook until the wine has almost completely reduced, about 5 minutes.
9
Add the yellow squash, zucchini, and eggplants.
10
Cook 5 minutes.
11
Add the tomatoes.
12
Cover.
13
Cook until the vegetables are tender, 10 to 12 minutes.
14
Add the marjoram and 1/2 teaspoon salt; season with pepper.
15
Bring a large pot of water to a boil; add salt.
16
Add the pasta; cook until al dente.
17
Drain.
18
Transfer to a large bowl.
19
Add the vegetable mixture and remaining 1/2 cup basil to the pasta.
20
Toss to combine.
21
Serve with Parmesan cheese.

245

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 large carrots, peeled and finely chopped, 1 small red onion, finely chopped, 2 large celery stalks, peeled and finely chopped, and more.

Yes, Spaghetti with Garden 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.

Spaghetti with Garden Vegetables

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