Emilian cuisine, known for its rich flavors and hearty ingredients, brings a refreshing twist to traditional pasta dishes with its vibrant and colorful Emilian spaghetti combined with seasonal vegetables. This delicious recipe is perfect for those seeking a wholesome meal that celebrates fresh, local produce. Whether you’re a seasoned cook or a culinary novice, this dish is easy to prepare and ideal for any occasion.
Ingredients
Spaghetti: 400g of highquality durum wheat spaghetti
Olive Oil: 3 tablespoons of extra virgin olive oil
Garlic: 2 cloves, minced
Onion: 1 medium onion, finely chopped
Bell Peppers: 1 red and 1 yellow bell pepper, sliced
Zucchini: 1 medium zucchini, diced
Carrot: 1 large carrot, julienned
Eggplant: 1 small eggplant, cubed
Cherry Tomatoes: 200g, halved
Parsley: A handful of fresh parsley, chopped
Basil: A handful of fresh basil leaves, torn
Salt and Pepper: To taste
Parmesan Cheese: Grated, for serving
Red Pepper Flakes: Optional, for those who like a bit of heat
Method
1. Prepare the Ingredients: Start by washing and chopping all your vegetables. This includes slicing the bell peppers, dicing the zucchini, julienning the carrot, cubing the eggplant, and halving the cherry tomatoes. Having everything ready makes the cooking process smoother.
2. Cook the Spaghetti: In a large pot, bring water to a boil and season generously with salt. Add the spaghetti and cook according to package instructions until al dente. Once cooked, reserve half a cup of pasta water before draining the spaghetti. Set aside.
3. Sauté the Vegetables: In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and the onion becomes translucent.
4. Add the Vegetables: Incorporate the sliced bell peppers, diced zucchini, julienned carrot, and cubed eggplant into the skillet. Stir and cook for about 57 minutes until the vegetables start to soften. Next, add the halved cherry tomatoes and cook for another 34 minutes, allowing the tomatoes to blister slightly.
5. Combine Pasta and Vegetables: Add the drained spaghetti to the skillet with the sautéed vegetables. Toss everything together gently, adding reserved pasta water little by little to help create a silky sauce. This will allow the spaghetti to absorb the flavors from the vegetables and olive oil.
6. Season and Garnish: Season the pasta with salt, pepper, and optional red pepper flakes for a touch of spice. Remove from heat, then fold in the chopped parsley and torn basil for a fresh herbaceous flavor.
7. Serve: Dish out the Emilian spaghetti onto plates and sprinkle generously with grated Parmesan cheese. For added presentation, garnish with a sprig of basil and a drizzle of olive oil if desired.
Emilian spaghetti with vegetables is not only a feast for the eyes but also a delicious way to incorporate healthy ingredients into your diet. The combination of tender pasta and crisp seasonal vegetables makes for a satisfying meal that can be enjoyed warm or at room temperature, making it ideal for leftovers or picnic lunches. Each bite reflects the essence of the Emilian region, where food is a celebration of nature’s bounty. Enjoy your flavorful journey through Italy with this delightful dish!