Spaghetti Primavera

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