Spaghetti Primavera

Spaghetti Primavera
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  • 1 medium eggplant (1 lb.), trimmed and diced 1/2 inch
  • Table salt for treating eggplant
  • Grated Parmesan
  • 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
  • + 7 more ingredients
    • ½ cup water or vegetable broth
    • ½ pound green beans, trimmed
    • 1 red bell pepper, halved and cut into thin strips
    • ¼ cup olive oil
    • Freshly ground black pepper
    • 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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