Spaghetti Primavera with Crunchy Vegetables | Quick Dinner
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20 min
Quick
Sezamo
O rețetă clasică italiană, plină de culoare și prospețime: spaghete al dente învăluite într-o explozie de legume de vară sotate rapid în ulei de măsline aromat cu usturoi, lămâie, busuioc și parmezan. Gata în doar 20 de minute!
Preparation method
Preparing the ingredients
Boil the spaghetti in a large pot of boiling salted water according to the package instructions until al dente (approx. 8-10 minutes). Reserve a cup (about 100 ml) of the pasta cooking water before draining.
Meanwhile, wash the vegetables. Cut the red bell pepper into thin strips, the cherry tomatoes into halves, and finely slice the peeled garlic cloves.
Sautéing vegetables and assembly
In a large, deep skillet, heat the olive oil over medium heat. Add the sliced garlic and red bell pepper, sautéing for 2-3 minutes until the garlic becomes fragrant and light golden.
Chef's tip
The pasta cooking water is the secret to a silky sauce: the starch in the water combines with the olive oil and lemon juice, perfectly binding the vegetables to the spaghetti.
You can enrich the recipe by adding other seasonal summer vegetables, such as green asparagus cut into rounds or julienned carrots.
Ingredients
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55 min
Under an hour
