Spaghetti Primavera

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

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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