SPAGHETTI
WITH EXOTIC VEGETABLES
INGREDIENTS
Spaghetti
|
A handful
|
Zucchini small cubes
|
½ cup
|
Yellow squash small cubes
|
½ cup
|
Broccoli florets roughly cut into small florets
|
½ cup
|
Red bell pepper chopped
|
¼ cup
|
Yellow bell pepper chopped
|
¼ cup
|
Capsicum chopped
|
¼ cup
|
Garlic minced
|
2 – 3 cloves
|
Onion minced
|
1 no
|
Tomato blanched, peeled
and chopped
|
4 – 5 nos
|
Tomato puree
|
3 – 4 tbsp
|
Celery stems finely sliced
or chopped
|
1 tsp
|
Parsley
|
¼ tsp
|
Basil leaves torn
|
4 – 5 leaves
|
Salt
|
T.T.
|
Pepper pdr
|
¼ tsp
|
Mix herb
|
½ tsp
|
Olive oil
|
2 – 3 tbsp
|
1.
Besides these vegetables, you
can also add mushrooms, baby corn, corn kernels, carrots, cauliflower.
5.
Stir them around for a min and
add in the tomatoes and tomato puree. Tear and add in the basil leaves.
6.
Allow the vegetables to cook
and the moisture to evaporate.
7.
Season with salt, pepper and
mix herb. (also added in 2 – 3 tbsp of tomato ketchup)
8.
Till the vegetables sauce is
getting ready heat up a large pot with water.
11.
Drain out the water, refresh in
cold water to stop the cooking process and drain in a colander.
12.
If your sauce is ready you can
immediately add the drained spaghetti into the sauce.
13.
If not then drizzle over with
some olive oil and toss to coat to prevent from sticking. Keep till further use.
15.
Serve immediately garnished
with basil leaves and sprinkle chopped parsley.
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