Spaghetti with vegetables are a simple and quick first course to prepare. A colorful and tasty recipe, suitable for the whole family. For these spaghetti I used carrots and fresh baby spinach, which when spring is approaching is always a great ally; to make them even more flavorful, I added sun-dried tomatoes in oil cut into strips. Finally I enriched everything with a splash of cream to make them creamy and the sauce was ready.
A really quick and very easy dish to prepare!
If you like first courses with vegetables, try these recipes of mine as well:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 13 oz spaghetti
- 2 carrots
- 3 cups baby spinach
- 10 pieces sun-dried tomatoes in oil
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 1/3 cup heavy cream
Steps
To prepare the spaghetti with vegetables, bring plenty of water to a boil in a large pot, salt it and add the spaghetti.
In the meantime wash, peel and trim the carrots and cut them into small cubes.
Wash the baby spinach and set it aside to drain. Cut the sun-dried tomatoes in oil into strips.
Heat a pan with 4-5 tablespoons of extra virgin olive oil and sauté the carrot cubes over high heat for 4-5 minutes, stirring occasionally. Add the sun-dried tomatoes in oil and the washed baby spinach, salt, pepper and mix. Continue cooking for a few minutes, until the spinach has wilted and the carrots are cooked but still slightly crunchy. Add the heavy cream and stir.
Drain the spaghetti al dente, reserving a little cooking water, and put them directly into the pan with the sauce. Mix everything well, adding some of the cooking water to combine.
Serve your spaghetti with vegetables immediately.
