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Stir-fried Pasta with Vegetables
Rate this recipeAdd stir-fried fusilli with vegetables to your family menu on days when you're tired of meat and fish, or on the vegetarian days of the month. It's colourful and appealing, and provides plenty of carbohydrates and the vitamins your body needs.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
14
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Pasta
200 g
Bell pepper
1 piece
Pepper
1 piece
Onion
1 piece
Olive oil
1 tablespoon
Carrot
1 piece
Tomato sauce
120 ml
Basil
1 teaspoon
Aubergine
1 piece
Salt
1 tablespoon
Courgette
1 piece
Cooking oil
1 tablespoon
Cherry tomatoes
100 g
Garlic
2 clove
Implementation Steps
01
Peel the carrot and cut into thin strips. Wash the bell peppers, remove the stems and seeds, and cut into strips.
02
Peel the red onion and slice thinly. Peel and finely chop the garlic. Wash the cherry tomatoes, remove the stems and halve them.
03
Wash the courgette, slice it thinly into rounds, then cut each round into quarters. Wash the aubergine, slice it, then soak in salted water to draw out the dark sap.
04
Bring a pot of water to the boil with 1/2 teaspoon salt and a little cooking oil. When it boils, add the pasta and cook until done, then drain and plunge into cold water. Drain again and toss with 1 tablespoon of olive oil.
05
Heat 1 tablespoon of oil in a pan and fry the garlic until fragrant, then add the carrot and onion and stir-fry. Next add the courgette and aubergine and stir for about 3 minutes until cooked, then season with 1/2 teaspoon salt to taste. Transfer to a clean plate and set aside. Put the pan back on the heat, add the cherry tomatoes and stir, then add the tomato sauce, dried thyme, ground oregano and basil.
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