Delicious recipes of spaghetti with vegetables

Spaghetti is a traditional Italian dish. But its popularity is known very much in many countries. There is a great variety of spaghetti recipes: with vegetables, with seafood, with various sauces. Experienced culinary experts and just the mistresses contributed their every bit to the variety of dishes with spaghetti.

And recipes of spaghetti with vegetables, probably, have broken all records on their quantity.

Here is one of the favorite recipe for many. You need to take five hundred grams of spaghetti and the following vegetables: two eggplants, five cloves of garlic, a pound of tomatoes, two hundred grams of sweet pepper, butter eighty grams, olive oil fifty milliliters, basil, pepper, salt.

Eggplants are cut into half-inches in half-rings. Then they need to be salted and put on for half an hour, as usual, so that bitterness is gone. At this time, cloves of garlic must be cut into thin wheels, fry very little, pouring the pan with olive oil. The sweet pepper is cut into cubes and added to the garlic. All this slightly fry and add to this mass tomatoes, which must be peeled and cut into small slices. Mix the whole mixture and pepper.

Do not cover with a lid, stew until the moisture evaporates, until the vegetable mass thickens. Now you need to squeeze the eggplants and lightly fry them. Spaghetti at this time cook in salted water until cooked. Then they must be filtered and mixed with a piece of butter. After all this, spaghetti should be put on a dish, preferably wide. Eggplant put on top, and all this pour a mixture of vegetables cooked earlier.

And the final touch is a sprig of basil from above.

And here's another very unusual recipe for spaghetti with vegetables. Its piquancy is that there are cedar nuts here. For this, you need to take the dish:

Two hundred and fifty grams of spaghetti;

Four hundred grams of young peas;

Half a kilogram of cherry tomatoes ;

Half a kilogram of champignons;

Three hundred and fifty grams of chicken fillet;

One bunch of onions;

One teaspoon of olive oil;

Black pepper powder;

One glass of broth;

salt;

Fifty grams of pine nuts.

First you need to cut the cherry tomatoes in half. Cut the mushrooms into four pieces. Onions are bigger. Chicken fillet cut into small strips, fry in vegetable oil, pritrisiv pepper and salt. Add tomatoes, mushrooms, peas and fry some more. Then pour the broth into the mass and put it out for ten minutes. Boil spaghetti in salted water and discard in a colander to make the glass water. At this time, fry the pine nuts in a frying pan without adding oil. Next, mix spaghetti with vegetables, put on a plate and sprinkle with nuts on top.

Very well combine spaghetti with mussels. We take the following ingredients:

Nine hundred grams of unpeeled mussels;

Olive oil five tablespoons;

Three cloves of finely chopped garlic;

A bunch of green parsley;

Four tablespoons of white dry wine;

Five hundred grams of spaghetti.

salt pepper.

In the beginning, it is necessary to thoroughly wash the mussels from algae in cold water, put them to boil on a fire in a small amount of water. When the shells of mussels begin to unfold, take them out with a noise. Broth, in which they were brewed, drain, but not pour out.

On the heated frying pan fry the garlic and parsley (finely chopped) two to three minutes.

Then, for a short time, put the mussels, pour the wine and broth left over from cooking. All to extinguish on average fire. Add pepper and salt to taste.

While everything is stewing in a frying pan, boil the spaghetti. Then mix them with stewed mussels. To make them well soaked in sauce, put out another couple of minutes. This dish is good to serve hot.

No less appetizing spaghetti with tomato paste and even with mushrooms and sausages.

This recipe is simple.

Take two or three sausages, cut into slices, lightly fry and leave for a while. Now the mushrooms, about a gram of five hundred, are finely chopped and fried. Do not forget to slightly add salt. A little later, we put onions there and bring it all to a golden color. While the mushrooms are roasting, we cook spaghetti in salted water at this time. Once the mushrooms with the onion have browned, we pour sausages and then spaghetti. And at the end add the tomato paste and mix thoroughly.

Very simple and delicious!