Spaghetti Primavera

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

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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