- Olive oil 1 tbsp
- Spring onion 1 chopped, green part removed
- Red onion ½ medium, peeled and diced
- Cloves Garlic 3, minced
- Zucchini 1 small, diced
- Aubergine 1 small, diced
- Red pepper ½ medium, diced
- Red tomatoes 400g, chopped
- Boiling water 750ml
- Balsamic vinegar 1 tsp
- Spaghetti 100g
- Fresh basil leaves 2 tbsps, roughly chopped
- Salt 1 tsp salt • 1 kcal
- Black pepper 1 tsp
You guys will certainly love this quick to prepare ad extremely healthy main meal preparation that can be enjoyed for lunch or dinner! You won’t even realize how delicious all those veggies that you usually run away from will taste once to put it all together in a pot with the lovely aromatic spices…
You may switch to whole wheat pasta to get an even healthier version of this light and very filling pasta dish. And, since the pasta is cooked with the vegetables in this recipe, it has so much more flavor than the regular style of tossing in separately boiled pasta.
One of the dishes that I highly recommended you to prepare, hands down!
In a non stick pan, add the olive oil and heat it over a low flame. Add the chopped white part of the spring onion, red onion, minced garlic and sauté the vegetables for a minute.
Added diced zucchini, diced aubergine, diced red bell pepper and sauté everything on high heat for another minute. Stir in the chopped tomatoes and cook the vegetables for two minutes.
Pour the boiling water in to the pan along with balsamic vinegar, and spaghetti. Cook everything on simmer for another 15 to 20 minutes or until the pasta is cooked to your desired preference.
Stir in the fresh basil leaves and season the ratatouille with salt and black pepper powder. Cook everything until the ratatouille is thick and saucy in consistency. Add more water if required. Serve hot ratatouille spaghetti and enjoy!
You may use any pasta of your preference in the recipe. Add about 3/4th tablespoon of mixed herbs to the prepared dish to improve the flavors, if desired. You may need to add more water to the pan until the pasta is cooked to your preference. For a more saucy pasta, add about two tablespoons of tomato ketchup. You might need to adjust the salt and black pepper powder content of the recipe to your preference.
Nutritional information (per serving): 331 Calories, 8.4g Total fat (1.1g Saturated fat, 1.3g Polyunsaturated fat, 5.2g Monounsaturated fat), 0mg Cholesterol, 1189.5mg Sodium, 778.4mg Potassium, 56.7g Total carbohydrates (5.8g Dietary fiber, 4.7g Sugars), 9.8g Protein