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RECIPE
10 INGREDIENTS 9 STEPS 1hr 30min

Mediterranean Roasted Vegetables Spaghetti

4.8
4 Ratings
Here's a colorful al dente spaghetti with mediterranean roasted vegetables... the purest flavors ever on your dinner table!
Mediterranean Roasted Vegetables Spaghetti Recipe | SideChef
Here's a colorful al dente spaghetti with mediterranean roasted vegetables... the purest flavors ever on your dinner table!
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
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Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
1hr 30min
Total Time
$1.14
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 lb
Spaghetti
1
Medium Eggplant
1
Medium Zucchini
2 Tbsp
Pine Nuts
1/2 Tbsp
Tomato Paste
to taste
Dried Mixed Herbs
such as basil, oregano, mint or parsley
to taste
1 Tbsp
plus more for the pan

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Nutrition Per Serving

VIEW ALL
CALORIES
523
FAT
9.7 g
PROTEIN
16.0 g
CARBS
90.1 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Rinse the Eggplant (1) , Zucchini (1) , Red Bell Pepper (1) and slice them into 1/2 inch (1 cm) thick bits.
Step 3
Place them on a large baking tray. Brush the vegetables evenly with Olive Oil (to taste) . Then turn them all and brush again with extra olive oil.
Step 4
Sprinkle with Dried Herbs ( to taste), Salt (to taste) and Ground Black Pepper (to taste) . Roast the vegetables in a preheated oven for 35 to 40 minutes or until cooked through.
Step 5
In the meantime fill a large and high pan with water, season with a good dash of Salt (to taste) and bring it to a good boil. Then add the Spaghetti (1 lb) . Cook the pasta until al dente and then drain it.
Step 6
Add Olive Oil (1 Tbsp) to a large wok together with the Tomato Paste (1/2 Tbsp) and another sprinkle of Ground Black Pepper (to taste) , Salt (to taste) , and Dried Mixed Herbs (to taste) .
Step 7
Place the wok over medium heat. Once the oil is warm and the tomato paste starts to fry, add 1/3 cup (80 mL) of water (or pasta cooking liquid). Stir and let this mixture reduce by half. Then add the cooked pasta.
Step 8
Stir well. Add the warm roasted vegetables. Stir again. Check the seasoning and add extra Ground Black Pepper (to taste) , Salt (to taste) , Dried Mixed Herbs (to taste) , or Olive Oil to taste if necessary.
Step 9
Then divide the pasta and vegetables over deep plates. Sprinkle with the Pine Nuts (2 Tbsp) .

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4.8
4 Ratings
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Nutrition Per Serving
Calories
523
% Daily Value*
Fat
9.7 g
12%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
90.1 g
33%
Fiber
6.5 g
23%
Sugars
8.4 g
--
Protein
16.0 g
32%
Sodium
9.9 mg
0%
Vitamin D
--
--
Calcium
13.2 mg
1%
Iron
4.2 mg
23%
Potassium
275.1 mg
6%
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