Spaghetti in a hearty Veggie Sauce

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
  1. First, slice all the veggies and keep aside.
  2. Heat a wide pan over medium heat and add the olive oil.
  3. Add the chopped onions and saute for a minute.
  4. Add the minced garlic to the onions and saute.
  5. Now, add all the other veggies: green pepper, egg plants, zucchini, scallions along with the rosemary sprig and close the pan with its lid.
  6. After the veggies turn tender, add the tomato sauce and the dried basil leaves.
  7. Let the sauce come to a boil.
  8. Turn off the heat and let the sauce cool off.
Making the Spaghetti
  1. Boil water in a large wide pan, add lil salt to it.
  2. When the water comes to a rolling boil put the spaghetti into the water and cook until it turns tender about 10-15 minutes.
  3. Drain the water from the spaghetti, pour lil olive oil over the spaghetti and toss it.
Plating
  1. 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.
  2. Enjoy your spaghetti with this hearty veggie sauce.
Notes
You could make this sauce ahead of time and refrigerate it in a container.

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