In spring the stands at the market are colorful and really enjoyable! And these colors can be found in this recipe, very yummy, light, easy to prepare and healthy. The recipe is also a powerful source of vitamins, mineral salts, precious antioxidants and slow-release carbohydrates for a yummy dish. Spaghetti with vegetables from the garden can be eaten also cold and taken away for a special lunch on a trip, at school or in the office.
Ingredients
320 g of whole grain spaghetti
1 eggplant
2 big tomatoes
1 yellow pepper
2 zucchini
Zucchini flowers
Basil
1 clove of garlic
Extra virgin olive oil
Sea salt
pepper
Rinse the vegetables and remove the internal white parts and the seeds of the pepper. Cut into thin slices the eggplant, the zucchini and the pepper. Cut into slices also the tomatoes. Cook on the grill the slices of eggplant, zucchini and pepper on both sides, remove the peel of pepper in order to make it more digestible. In a large bowl alternate the cooked vegetables with the slices of tomatoes. Add salt and pepper. Cook the pasta and in the meantime sauté the chopped garlic in a frying pan with a little olive oil and a tablespoon of water. Drain the pasta al dente and pour the spaghetti into the frying pan with the garlic. Cook these ingredients all together for a minute. Pour the pasta and its dressing in the bowl with the vegetables, mix and decorate with fresh basil leaves and zucchini flowers. Serve and enjoy your meal!
