Spaghetti with crunchy vegetables julienne

537 Views
 
MASTERY Level
30 min
538 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

11.5 oz Barilla Spaghetti no.5

1.7 oz leek

5.2 oz zucchini

5.2 oz red bell pepper

5.2 oz yellow bell pepper

3.5 oz carrot

1.7 oz celery

4.5 tbsp extra virgin olive oil

1 oz shallot

4/5 basil leaves

salt to taste

Preparation

Wash and clean all the vegetables then Julienne cut them.

Sauté in oil the vegetables separately, considering the various cooking times.

Adjust the salt.

At last, flavor with the basil coarsely torn.

Cook the Spaghetti in salted boiling water and dress with the vegetables.

 

Tip: You can also add chopped nuts: walnuts, pistachios.

Spring Summer Dry Long Long Vegan
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