Square spaghetti with vegetables is a first course prepared with fresh seasonal vegetables 🙂
In recent days, it has finally rained here in the mountains, and the air has become more breathable.
Thank goodness, because I suffered a lot from the heat during this period and couldn’t wait for cooler weather 😉
Today, however, it’s variable, and it seems it might rain here too: we’ll see!
Even though it was hot, I tried to cook cold dishes, but sometimes I also turned on the oven, especially for savory pies or meatloaf.
For today’s lunch, I preferred to cook a first course with vegetables that are never missing in my house at any time of the year.
First courses with vegetables are always liked, whether they are simple or more laborious, but this one is simple.
You can also prepare it with other vegetables you have available: tomatoes, eggplants, green beans, etc.
I had carrots, peppers, and zucchini, and voilà, this dish was born 🙂
I had square spaghetti as pasta, but any other shape you have at home is fine.
P.S.: Also try the:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Square Spaghetti with Vegetables
- 11 oz square spaghetti
- 2 zucchini
- 2 peppers
- 2 carrots
- 1 onion
- 1 drizzle extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Pot
- 1 Knife
- 1 Ladle
- 1 Spoon
Steps for Square Spaghetti with Vegetables
Clean, wash, and cut all the vegetables into chunks.
Take a large pan and heat it with a drizzle of oil, then add the vegetables.
Cover with a lid and cook until they are tender.
I took about 30 minutes.
If they dry out too much during cooking, add a little hot water.
Meanwhile, cook the spaghetti in a pot full of salted water and leave them al dente.
Drain them well and add them to the pan, stir with a spoon, add salt and pepper to taste. Turn off after a few minutes.
Serve the square spaghetti with vegetables hot or warm.
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