Mixed Vegetable Spaghetti

Course:

Appetizer

Practical information

Prep time

5 min
Cooking

10 min
Ready in

15 min

Difficulty
Price

Recipe
Comments (0)

I was already making this preparation without a recipe when I found the one referenced below, which is similar to my creation. In the referenced recipe, a grater is used to cut the vegetables-I prefer to use a large knife.

Recipe's Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely shredded
1 medium carrot, finely shredded
1 small red bell pepper, finely shredded
fine salt and freshly ground black pepper

1 large or 2 small zucchini, finely shredded
1 small eggplant, finely shredded
4 or 5 fresh basil leaves, finely shredded
100 g cabbage, finely shredded
dry white wine

Recipe preparation steps
1

Heat the oil in a frying pan over high heat. Add the onion, carrot [optional], and bell pepper [optional]. Sprinkle with a little salt and black pepper. Sauté until the vegetables start to soften. Stir very frequently to prevent them from burning. Splash some wine over the vegetables occasionally to promote steam and decrease the cooking time.
2

If using the cabbage, add partway through the cooking of the onions. Add the zucchini and the eggplant [optional]. Season again with salt and pepper. Continue to cook until the zucchini starts to soften.
3

If using the basil, mix it in. Taste the mixture and, if necessary, add additional salt.
Ready !