Light and Summery Spaghetti

Almost summer. Almost.  

Home grown fresh basil

This is my favorite time of the year. I can be lazy and still cook a meal well under 20 minutes and devour in the next 10. And the best part is that you can make it with whatever veggies you have at home !

  

Recipe:

Serves 2 

(C=cup, T=tablespoon, t= teaspoon)

Ingredients

1 green and yellow Zucchini

1 baby eggplant

2 small yellow/green/orange/red bell pepper

2 sprigs of spring onion

2 leaves of Romaine/Green /Red leaf lettuce – cut into big pieces

Spaghetti pasta

Salt, Pepper, grated Parmesan (or any dry cheese)

1T  olive oil

5-6 fresh basil leaves chopped

How to?

1. Boil pasta according to instructions. Al dente. Save 1/2 C of the pasta water.

2. Cut the veggies (except lettuce) into big matchstick size.

3. In a big pan, heat up the olive oil on medium. Cook all the veggies except lettuce. Cook enough but they should still retain the crunch.

4. Add the pasta to it along with a little bit of the pasta water. Season with salt and pepper. Dress with lettuce and basil and top it all up with grated parmesan.

 

Dig in!