Spaghetti Primavera

Spaghetti Primavera
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  • 1 stalk broccoli (12 oz.), cut into small florets
  • 2 garlic cloves, smashed
  • Freshly ground black pepper
  • ¼ cup olive oil
  • 1 red bell pepper, halved and cut into thin strips
  • ½ pound green beans, trimmed
  • ½ cup water or vegetable broth
  • + 7 more ingredients
    • 2 cups tomato sauce
    • 1 yellow bell pepper, halved and cut into thin strips
    • 1 medium zucchini, quartered lengthwise and sliced 1/2 in. thick crosswise
    • 12 ounces uncooked spaghetti
    • Grated Parmesan
    • Table salt for treating eggplant
    • 1 medium eggplant (1 lb.), trimmed and diced 1/2 inch

Place half of eggplant in a colander, sprinkle lightly with salt, add remaining eggplant and sprinkle with salt. Let colander stand in sink for 10 minutes to remove eggplant's bitterness. (The salt will be rinsed off later.) Bring a large pot of salted water to a boil, add spaghetti and cook acco...

View full recipe at My Recipes


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