Whole grain pasta with vegetables and cheese
4 servings
60 minutes
Whole grain pasta with vegetables and cheese is a harmony of Italian culinary traditions and healthy eating. Whole grain flour gives the dish a rich nutty flavor, while fresh vegetables add juiciness and summer lightness. Eggplants, zucchini, and ripe tomatoes are sautéed until soft, releasing their aroma and sweetness that is then absorbed by the pasta. Feta cheese adds a tangy flavor and creamy texture, while fresh basil completes the composition with a refreshing note. This dish is not only nutritious but also versatile: it suits both family dinners and festive tables. Served hot, it enriches each bite with flavors and textures that perfectly complement each other. An ideal choice for those who value the balance of healthiness and pleasure in food.
1
In a large pot, bring salted water to a boil and cook the pasta according to the package instructions. Drain the water and set the pasta aside.
- Spaghetti: 250 g
2
In a large skillet, heat olive oil. Add onion and garlic, sauté until soft (about 5 minutes).
- Onion: 1 head
- Garlic: 3 cloves
- Olive oil: 3 tablespoons
3
Add the eggplant and sauté for about 10 minutes until it becomes soft and slightly browned. Add the zucchini and cook for another 5-7 minutes.
- Eggplants: 1 piece
- Zucchini: 2 pieces
4
Add tomatoes to the pan and cook for another 5-7 minutes until they become soft and release juice.
- Tomatoes: 3 pieces
5
Add the cooked pasta to the vegetables in the pan, mix well. Season with salt and pepper to taste.
- Spaghetti: 250 g
- Basil: to taste
6
Serve the pasta hot. Sprinkle the pasta with crumbled cheese and fresh basil.
- Feta cheese: 100 g
- Basil: to taste