Emptying out the leftover veggies was my intention and ended up making this hearty veggie sauce to top the spaghetti…
I had way too many leftover veggies in my fridge and it was last night that I finally made up my mind to empty at least some of them. And I did succeed in it by making few veggie dishes, out of which this hearty veggie sauce I had made turned out to be a great sauce to top the spaghetti. And the best part is even my hard core non-veg hubby approved this dish.
Spaghetti in a hearty Veggie sauce
Ingredient
For making the Veggie Sauce:
- Olive oil- 1 tbsp
- Red onion, chopped small- 1
- Green pepper, chopped- 1
- Japanese Egg plant, sliced small- 1
- Zucchini, sliced- 1
- Scallions, chopped- 1 handful
- Garlic, minced- 2 cloves
- Rosemary- 1 sprig
- Basil, dried leaves- 2 tsp
- Tomato sauce- 2 cans (7.5 oz each)
Instruction:
- First, slice all the veggies and keep aside.
- Heat a wide pan over medium heat and add the olive oil.
- Add the chopped onions and saute for a minute.
- Add the minced garlic to the onions and saute.
- Now, add all the other veggies: green pepper, egg plants, zucchini, scallions along with the rosemary sprig and close the pan with its lid.
- After the veggies turn tender, add the tomato sauce and the dried basil leaves.
- Let the sauce come to a boil.
- Turn off the heat and let the sauce cool off.
Making the Spaghetti:
- Boil water in a large wide pan, add lil salt to it.
- When the water comes to a rolling boil put the spaghetti into the water and cook until it turns tender about 10-15 minutes.
- Drain the water from the spaghetti, pour lil olive oil over the spaghetti and toss it.
Plating:
- On a plate, place as much as spaghetti as you want, top it with the prepared veggie sauce and sprinkle grated parmesan cheese over it.
- Enjoy your spaghetti with this hearty veggie sauce.
Tips:
- You could make this sauce ahead of time and refrigerate it in a container.
Spaghetti in a hearty Veggie Sauce
Ingredients
For making the Veggie Sauce
- Olive oil- 1 tbsp
- Red onion, chopped small- 1
- Green pepper, chopped- 1
- Japanese Egg plant, sliced small- 1
- Zucchini, sliced- 1
- Scallions, chopped- 1 handful
- Garlic, minced- 2 cloves
- Rosemary- 1 sprig
- Basil, dried leaves- 2 tsp
- Tomato sauce- 2 cans (7.5 oz each)
Instructions
- First, slice all the veggies and keep aside.
- Heat a wide pan over medium heat and add the olive oil.
- Add the chopped onions and saute for a minute.
- Add the minced garlic to the onions and saute.
- Now, add all the other veggies: green pepper, egg plants, zucchini, scallions along with the rosemary sprig and close the pan with its lid.
- After the veggies turn tender, add the tomato sauce and the dried basil leaves.
- Let the sauce come to a boil.
- Turn off the heat and let the sauce cool off.
Making the Spaghetti
- Boil water in a large wide pan, add lil salt to it.
- When the water comes to a rolling boil put the spaghetti into the water and cook until it turns tender about 10-15 minutes.
- Drain the water from the spaghetti, pour lil olive oil over the spaghetti and toss it.
Plating
- On a plate, place as much as spaghetti as you want, top it with the prepared veggie sauce and sprinkle grated parmesan cheese over it.
- Enjoy your spaghetti with this hearty veggie sauce.
Notes
You could make this sauce ahead of time and refrigerate it in a container.
