VegetarianYOU ARE HERE >>

Pasta
(More pasta recipes)

Whole Wheat Spaghetti with Vegetable Sauce
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Ingredients (Serves 4)
1/2 Medium onion, sliced Julienne style
1 Shallot, sliced Julienne style
1 Clove garlic
1/2 Carrot, minced
12 Red and yellow mini peppers (or 3 large bell peppers), sliced Julienne style
4 Small bok choy, sliced
1/4 Head of lettuce, sliced
12 Kalamata olives, chopped
2 Tbs. Extra virgin olive oil (EVOO)
300 gr. (10.5 oz.) Whole wheat spaghetti
• Sea salt to taste
Preparation
• In a non-stick teflon frying pan sauté onion, shallot and garlic with EVOO on medium-low fire for about 5 minutes.
• Wash and mince carrot, add to frying pan and cook for about 10 minutes.
• Wash and slice mini peppers, add to frying pan and cook for about 5 minutes.
• Add sliced bok choy, lettuce, chopped olives and cook for 15 more minutes..
• In the meantime cook spaghetti in 3 quarts of salted water.
• Drain al dente (slightly undercooked, according to American taste) and transfer to serving bowl.
• Add sauce, mix, and add salt as needed.
• Serve with Parmigiano Reggiano or Grana Padano cheese grated at the moment.
• As a final touch, drizzle EVOO on top of individual plates (optional).
Whole Wheat Spaghetti with Vegetable Sauce: Step 1: image 1 of 6 Whole Wheat Spaghetti with Vegetable Sauce: Step 2: image 2 of 6 Whole Wheat Spaghetti with Vegetable Sauce: Step 3: image 3 of 6 Whole Wheat Spaghetti with Vegetable Sauce: Step 4: image 4 of 6 Whole Wheat Spaghetti with Vegetable Sauce: Serving Bowl: image 5 of 6 Whole Wheat Spaghetti with Vegetable Sauce: Single Serving: image 6 of 6
Click on the images above to see larger pictures
Comments
• Instead of spaghetti you may use your favorite kind of dried pasta.
• You may drizzle your favorite flavored EVOO on top of pasta.
Wine and Beverage Pairing
•
 Arneis Langhe DOC, Vermentino Maremma Toscana IGT, Chianti DOC Bernardino, Monica di Sardegna DOC, Valdichiana DOC Poventa, Aglianico del Sannio DOC.


  • Pasta Recipes
    1. Pappardelle with Walnut and Pistachio Sauce – January 2, 2011
    2. Foglie di Carciofo Pasta with Mushrooms and Truffle Oil – December 11, 2010
    3. Drunken Macaroni – December 3, 2010
    4. Whole Wheat Spaghetti with Crab Sauce – November 26, 2010
    5. Foglie di Carciofo Pasta with Broccoli, Potato and Mozzarella – November 20, 2010
    6. Spinach Fettuccine with Olives and Sun Dried Tomato Sauce – November 13, 2010
    7. Spinach Fettuccine with Eggplant Sauce – October 31, 2010
    8. Whole Wheat Rigatoni Pasticciati – October 28, 2010
    9. Whole Wheat Rigatoni with Mung Bean Pesto – October 21, 2010
    10. Trecce dell'Orto Pasta Salad with Vegetables, Olives and Cheese – October 2, 2010
    11. Manicotti with Scamorza and Queso Mexicano (Mexican Cheese) – September 24, 2010
    12. Whole Wheat Spaghetti with Vegetable Sauce – September 17, 2010
    13. Summer Tri-Color Torciglioni Pasta Salad – September 4, 2010
    14. Summer Rainbow Fusilli Pasta Salad – August 19, 2010
    15. Whole Wheat Ghocchetti (Potato Dumplings) with Sage – August 14, 2010
    16. Whole Wheat Spaghetti with Red Cabbage – August 10, 2010
    17. Whole Wheat Elbow Macaroni with Sun Dried Tomatoes and Anchovies – July 30, 2010
    18. Whole Wheat Tuna and Sage Spaghetti – July 21, 2010
    19. Rainbow Vegetable Maccheroni al Pettine – July 17, 2010
    20. Whole Wheat Spaghetti with Cilantro Pesto – July 9, 2010
    21. Trecce dell'Orto Pasta with Asparagus, Green Beans and Sun Dried Toamatoes – July 6, 2010
    22. Whole Wheat Elbow Macaroni with Pesto – July 2, 2010
    23. Three-Color Tortelloni with Mushroom Sauce and Truffle Oil – June 12, 2010
    • Loading

    Back to Top
    September 17, 2010
    Bookmark and Share



    4Lock for Apple iPhone | iPod Touch
    4Lock: Use your iPhone everywhere safely


    Web Sites Dedicated to Italian Wine and Food