The summer vegetable spaghetti is a very tasty and super quick main dish; to make it creamy, I used a little bit of cream cheese.
The pasta cooking water combined with the vegetables sautéed in the pan formed a delicious creamy sauce, a first course that you can prepare in the same time it takes to boil the water and cook the pasta.
So, I would say it’s very quick, and also great for dinner since it’s light due to the few ingredients. I recommend trying spaghetti with vegetables, and you’ll see how delicious it is. If you make it, please send me a photo, and I will post it on my Facebook page where I have a space for my recipes made by you.
Let’s discover how to prepare summer vegetable spaghetti right after the photo, as always!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the summer vegetable spaghetti
- 320 g spaghetti
- 2 zucchini
- 1 carrot
- Half onion
- 2 pinches salt
- 2 pinches pepper
- 1.8 oz cream cheese (such as Philadelphia or robiola)
- 3 tbsps extra virgin olive oil
Tools
- 1 Frying pan
How to prepare summer vegetable spaghetti
To prepare summer vegetable spaghetti, first bring slightly salted water to a boil to cook the pasta.
Meanwhile, trim the vegetables, slice the onion into thin slices, and use a mandoline to cut the carrots and zucchini into very thin slices and then into strips; if they are too long, cut them in half.
In a large frying pan, heat the EVO oil and stew the vegetables over low heat, ensuring they don’t color; once you have added the pasta, take a few tablespoons of cooking water and add it to the vegetables.
When the vegetables are tender, incorporate the cream cheese and a few more tablespoons of cooking water to melt it.
Drain the spaghetti directly into the pan while still al dente, then sauté them to finish cooking and absorb the flavors well.
Once cooked, add salt and, after plating, sprinkle with plenty of freshly ground black pepper.
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ENJOY YOUR MEAL
How to store summer vegetable spaghetti
Everyone knows pasta is best eaten immediately after being made, otherwise it overcooks and is no longer good, but if you want, you can prepare the sauce well in advance.
Other recipes
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