Summer Vegetable Spaghetti
This pasta was inspired by the contents of my refrigerator and a jar of pasta sauce at the grocery store! Jarred pasta sauce has long been a staple in my cabinet as it was so inexpensive at Target in the US. Here, the same jar costs almost three times as much! One brand has a "summer vegetable" sauce and we tried it recently and really enjoyed the extra veggies. I just couldn't justify spending so much on what used to be one of our cheap meals, so I decided to use what I already had and I came up with this. You can also add any other fresh vegetables you have around, the possibilities are endless!
Ingredients:
2 courgettes (zucchini's), peeled if desired & chopped
2 whole tomatoes, chopped
1 small eggplant, chopped
1 red capsicum (bell pepper), chopped
6 mushrooms, minced
1 small onion, diced
2 cloves of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of white vinegar
1/4 cup cold water
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon black pepper
1 teaspoon basil
8 oz spaghetti noodles, cooked
Directions:
Heat the olive oil in a large skillet over medium heat. Add garlic, onions and bell peppers. Saute until the onion is translucent. (Prepare spaghetti noodles according to package directions.) Add the rest of your veggies, as well as the tomato paste, vinegar, water and spices. Mix well and cook until the zucchini is tender. Mix with spaghetti noodles and serve!
