Spaghetti with Ratatouille Sauce

Fresh vegetables combined with your favorite spaghetti. Perfect for lunch.

Details

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

400 g Pasta, spaghetti, whole grain
1 piece Bell pepper, red, fresh
1 piece Eggplant, raw
1 piece Small pumpkins
3 pieces Tomato, red
2 piece Carrot, fresh
1 piece Onion, raw
4 pods Garlic, fresh
4 spoon Oil, olive
0.5 teaspoons Salt, table
1 pinch Spices, pepper, black

Steps

First, thoroughly wash all the vegetables, then clean and cut them into small cubes. Peel and chop the onion and garlic.
Heat oil in a pan and add the onion. Sauté over moderate heat until it becomes translucent. Then add the tomato, garlic, salt, and pepper. Stir, reduce the heat, cover with a lid, and cook for 5 minutes.
Place a large pot with about four liters of water on the stove. Wait for the water to boil, then salt it and add the spaghetti. Cook the spaghetti for exactly the time indicated on the package.
After five minutes, add all the remaining vegetables to the pan, mix well, cover, and cook for another 10 minutes.
Drain the cooked spaghetti well. Arrange it on plates and pour the prepared sauce over it. Garnish the dish with rosemary sprigs if desired and serve with a glass of red wine.

Nutrition Information (Per 100g)

Calories: 133.85 kcal
Fat: 2.84 g
- Saturated Fat: 0.32 g
Carbohydrates: 23.32 g
- Sugars: 1.49 g
Protein: 4.13 g
Fiber: 0.97 g

Advice

You can strip a sprig of rosemary, chop the leaves, and add them to the sauce at the beginning of cooking. Basil, thyme, parsley, and oregano also pair excellently with the sauce. You can also add a bit of red wine to the sauce. After the pasta is prepared, you can sprinkle it with grated Parmesan. When cooking pasta, follow the rule of using 1 liter of water for every 100g of pasta. Use 10 to 12g of salt per liter of water.