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

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)

Preparation:

  • 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.