Sunday, 28 August 2016




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
¼ tsp
Basil leaves torn
4 – 5 leaves
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.

2.       Heat olive oil, add in the garlic, toss a few seconds, do not allow to colour.

3.       Now add in the onions and saute till they turn transparent.

4.       Tip in the celery and all the vegetables from zucchini to capsicum.

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.

9.       As the water comes to a boil, season with salt and drizzle in 1 tbsp of olive oil.

10.   Add in the spaghetti and allow it to cook for a few min till it is just cooked to the bite.

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.

14.   When the sauce is ready add the spaghetti to the sauce and coat.

15.   Serve immediately garnished with basil leaves and sprinkle chopped parsley.

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