Quick Vegetarian Spaghetti, with only two ingredients, prepare a fast, economical, and simple main dish, naturally with a lot of taste. October 25: World Pasta Day celebrates pasta around the world. So what better way to celebrate this day than by preparing a nice plate of pasta, especially if it is spaghetti. Naturally, it is known that we love pasta and not just us Italians. All over the world, they envy and copy our dishes, obviously pasta first, or should I say spaghetti along with penne, are the two most used types in our kitchens, obviously. Everyone has their own version, naturally the best. Today I want to talk about quick vegetarian spaghetti with zucchini and carrots as an alternative to the always beloved spaghetti with tomato. A plate of quick vegetarian spaghetti, very fast and simple that satisfies everyone, vegetarians and vegans. When you prepare a nice main dish with vegetables, add basil leaves, it changes the whole flavor, naturally, to make a difference, it must be strictly fresh.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 432.99 (Kcal)
- Carbohydrates 38.50 (g) of which sugars 5.71 (g)
- Proteins 8.41 (g)
- Fat 29.35 (g) of which saturated 4.26 (g)of which unsaturated 0.68 (g)
- Fibers 5.31 (g)
- Sodium 1,792.24 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 carrots
- 2 zucchini
- 1 onion
- 2.1 oz extra virgin olive oil
- 1.4 tsp salt
- 10 leaves basil
- 5.6 oz spaghetti
Tools for preparing the spaghetti
- Vegetable Cutter julienne vegetable cutter
- Pan
- Pot
Preparation of Quick Vegetarian Spaghetti
After washing and trimming the carrots and zucchini, cut them into julienne strips using the vegetable cutter.
Thinly slice the onion and gently sauté it in a pan with two tablespoons of extra virgin olive oil.
Add the julienned carrots and zucchini and cook them for 8 minutes. At the end of cooking, adjust the salt and generously add fresh basil, or alternatively use dried basil.
Cook the spaghetti al dente and toss them in the pan with the cooked carrots and zucchini, onion, and basil. Add raw olive oil and fresh basil. Ready!
Notes
If you have 2 carrots and 2 zucchinis at home, you’ll see what a vegetarian spaghetti dish you’ll prepare, or rather vegan as well. Alternatively, I would suggest trying this dish
https://blog.giallozafferano.it/vaipinacucina/ricetta-spaghetti-ai-4-pomodori/
How can I store fresh basil even in winter?
This is one of the many ways to store fresh basil even in winter. I’ll add the link to my recipe. https://blog.giallozafferano.it/vaipinacucina/come-conservare-il-basilico-fresco/
This is one of the many ways to store fresh basil even in winter. I’ll add the link to my recipe. https://blog.giallozafferano.it/vaipinacucina/come-conservare-il-basilico-fresco/
