Summer Vegetable Spaghetti

Summer Vegetable Spaghetti Recipe from Italy | Ingredients & Preparation

Region / culture: Italy | Servings: 4

Introduction

Summer Vegetable Spaghetti is a delicious and nutritious pasta dish that is perfect for the warmer months. Packed with fresh vegetables and flavorful seasonings, this dish is sure to be a hit with your family and friends.

History

This recipe is a modern twist on traditional spaghetti dishes, incorporating a variety of summer vegetables to create a light and refreshing meal. It is a great way to make use of the abundance of fresh produce available during the summer months.

Ingredients

2 cups small yellow onions, cut in eighths
2 cups chopped, peeled fresh ripe tomatoes (about 1 lb or 454 g)
1 cup yellow squash, thinly sliced (about 0.5 lb or 227 g)
1 cup zucchini squash, thinly sliced (about 0.5 lb or 227 g)
1.5 cups fresh green beans (about 0.5 lb or 227 g)
0.67 cup water
2 tbsp minced fresh parsley
1 garlic clove, minced
0.5 tsp chili powder
0.25 tsp salt
0.13 tsp fresh ground black pepper
6 oz or 170 g tomato paste
1 lb or 454 g uncooked spaghetti
0.5 cup grated parmesan cheese

How to prepare

In a large saucepan, combine the first 10 ingredients. Cook for 10 minutes, then stir in the tomato paste.
Cover and cook gently for 15 minutes, stirring occasionally, until the vegetables are tender.
Cook the spaghetti in unsalted water according to the package directions.
Spoon the sauce over the drained hot spaghetti and sprinkle Parmesan cheese on top.

Variations

Add grilled chicken or shrimp for a protein boost.
Use whole wheat or gluten-free spaghetti for a healthier option.
Experiment with different vegetables such as bell peppers, zucchini, or eggplant.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender but still slightly crisp to maintain their texture and flavor.

- Feel free to customize the recipe by adding your favorite vegetables or herbs.

- For a more indulgent dish, top the spaghetti with a dollop of ricotta cheese or a drizzle of olive oil.

Serving Suggestions

Serve the Summer Vegetable Spaghetti with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Be sure to cook the vegetables until they are tender but still slightly crisp to maintain their texture and flavor.

- Stir the sauce occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use any type of pasta you prefer, such as penne or fettuccine.

- Substitute the Parmesan cheese with another type of hard cheese, such as Pecorino Romano or Asiago.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove before serving.

Presentation Ideas

Garnish the dish with fresh basil leaves or a sprinkle of red pepper flakes for a pop of color and flavor.

Pairing Recommendations

Pair the Summer Vegetable Spaghetti with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the spaghetti in the microwave or on the stove until heated through.

Nutrition Information

Calories per serving

Calories: 330 per serving

Carbohydrates

Carbohydrates: 56g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and fiber.

Alergens

Contains dairy (Parmesan cheese)

Summary

This dish is a well-rounded meal that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Summer Vegetable Spaghetti. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through my collection of old cookbooks. As I flipped through the pages, my eyes landed on a handwritten note tucked inside the pages of one of my favorite cookbooks. The note was written in elegant cursive, the ink slightly faded with age.

Intrigued, I carefully unfolded the note and read the words written on the yellowed paper. It was a recipe for Summer Vegetable Spaghetti, a dish I had never heard of before. The ingredients listed were simple yet intriguing – ripe tomatoes, zucchini, yellow squash, bell peppers, and fresh basil. The instructions were clear and concise, guiding me through the process of preparing this colorful and flavorful dish.

As I read through the recipe, memories flooded back to me of the various places and people who had contributed to my vast collection of recipes over the years. Each recipe held a story, a connection to the past that brought me joy and comfort in the present. I remembered the time my dear friend Maria had taught me how to make her famous lasagna, the secret ingredient being a pinch of nutmeg. I remembered the family reunion where my cousin Sarah had shared her recipe for the perfect chocolate chip cookies, passed down from our grandmother.

But this recipe for Summer Vegetable Spaghetti felt different. It felt like a discovery, a hidden gem waiting to be unearthed and shared with my loved ones. I knew that I had to make this dish and experience the flavors and textures that it promised to deliver.

With a sense of determination, I gathered the ingredients listed in the recipe and set to work in the kitchen. The ripe tomatoes were firm and juicy, the zucchini and yellow squash vibrant and fresh. I chopped the bell peppers into colorful strips, their sweet aroma filling the air as I sautéed them in olive oil. The scent of garlic and onions mingled with the basil, creating a fragrant base for the dish.

As I cooked the vegetables, I thought about the origins of this recipe. Who had written this note, and where had they learned to make Summer Vegetable Spaghetti? I imagined a bustling kitchen filled with laughter and chatter, the clinking of pots and pans as a family gathered to prepare a meal together. I pictured a garden overflowing with ripe vegetables, the bounty of summer in full bloom.

With each stir of the wooden spoon, I felt a sense of connection to the past and to the traditions that had been passed down through generations. I thought about my own family and the recipes that had been shared and cherished over the years. I thought about the joy that food brings to our lives, the memories that are created around a shared meal.

Finally, the Summer Vegetable Spaghetti was ready. I carefully tossed the al dente spaghetti with the sautéed vegetables, the colors blending together in a vibrant display of red, green, and yellow. A sprinkle of Parmesan cheese added a salty richness to the dish, the final touch that brought it all together.

I served the Summer Vegetable Spaghetti to my family that evening, a smile on my face as they took their first bites. The flavors of summer danced on their tongues, the freshness of the vegetables shining through in every bite. They oohed and aahed at the sight of the colorful dish, their plates quickly emptying as they went back for seconds.

As we sat around the table, enjoying the meal that I had prepared with love and care, I felt a sense of pride and satisfaction wash over me. This recipe for Summer Vegetable Spaghetti had brought us together, creating new memories and connections that would be cherished for years to come.

And as I cleared the empty plates from the table, I knew that this recipe would find a special place in my heart and in my collection of cherished recipes. It was a reminder of the power of food to bring us together, to nourish our bodies and our souls, and to create moments of joy and connection that would last a lifetime.