Thin Spaghetti with Tomato Sauce, Colorful Vegetables, and Parmesan

Since we use store-bought sauce and quickly prepared pasta, the preparation is truly very fast and simple.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, spaghetti, spinach

  • 30 g Oil, olive

  • 100 g Carrot, fresh

  • 100 g Green beans, fresh

  • 100 g Small pumpkins

  • 200 g Pizza sauce

  • pieces Cheese, Parmesan, grated

Steps

  1. First, clean and wash the vegetables. Slice them into thin strips. Place a pot with a larger amount of lightly salted water for cooking the pasta on the stove (see advice).

  2. Heat olive oil in a pan and sauté the sliced vegetables. Mix the tomato sauce with spices into the sautéed vegetables.

  3. Add the thin spaghetti to the boiling water and cook for the time indicated on the package.

  4. Once the spaghetti is cooked al dente, drain it, reserving a little of the cooking water. Mix the drained spaghetti along with the reserved liquid into the pan with the sauce.

  5. Serve the prepared pasta on plates, sprinkle with Parmesan, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 210.11 kcal
  • Fat: 3.87 g
    • Saturated Fat: 0.32 g
  • Carbohydrates: 35.59 g
    • Sugars: 1.51 g
  • Protein: 6.34 g
  • Fiber: 5.38 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 g of pasta, and 7 grams of salt. This amount of water ensures excellent cooking consistency and prevents the pasta from sticking together during boiling. Instead of thin spaghetti, you can use spaghetti no. 5 or whole-grain spaghetti. Using fresh aromatic herbs can further enhance the flavor and aroma of the vegetables.