A light and tasty first course, the spaghetti with vegetable ragù is too good. You can enrich it with the vegetables you like best. I used zucchini and carrots, and any pasta shape you prefer to bring a real delight to the table. If you like first courses with vegetables try the zucchini carbonara.
Let’s get to work and prepare the spaghetti with vegetable ragù together.
OTHER RECIPES WITH SPAGHETTI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing spaghetti with vegetable ragù
- 11.3 oz spaghetti
- Half onion (large or a small one)
- 1 zucchini (large or two small ones)
- 1 carrot
- 14.1 oz tomato pulp
- 4 tbsps extra virgin olive oil
- to taste salt
- 1 tsp chili powder
- A few leaves basil
Tools
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- Frying Pan
Steps for preparing spaghetti with vegetable ragù
Coarsely chop the onion. Chop it more or less finely depending on how much you like to taste it in the vegetable ragù. Wash the zucchini and peel the carrot. Cut the vegetables into small pieces.
Pour a dash of oil into a pan. Sauté the onion and add the vegetables. After letting them flavor, add the tomato pulp, salt, and chili powder. Scent with the basil leaves and cook, reducing the sauce well (about twenty minutes) by covering with a lid.
Boil the spaghetti and drain well al dente. Set aside some of the pasta cooking water. Toss the pasta with the vegetable sauce, adding some of the pasta cooking water if necessary. Serve the spaghetti hot.
Storage
You can store the sauce in the fridge for up to two days.
