Espaguetis al Pisto

Espaguetis al Pisto is a vibrant and hearty vegan pasta dish inspired by the traditional Spanish ratatouille known as pisto. This dish features a medley of fresh vegetables and rich olive oil, bringing a taste of Spain to your table.

Ingredients

• Spaghetti - 200 grams
• Olive oil - 3 tablespoons
• Red bell pepper - 1 (chopped)
• Zucchini - 1 (chopped)
• Eggplant - 100 grams (diced)
• Onion - 1 small (chopped)
• Garlic - 2 cloves (minced)
• Tomato - 2 (chopped)
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh basil - 5 leaves (chopped)
• Fresh parsley - 1 tablespoon (chopped)

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the chopped onion and garlic to the skillet and sauté for about 2 minutes until fragrant.
4. Stir in the chopped red bell pepper, zucchini, and eggplant. Cook for 5-7 minutes, or until the vegetables start to soften.
5. Add the chopped tomatoes, salt, and black pepper. Continue to cook for another 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
6. Once the pasta is cooked, drain it and add it directly to the skillet with the vegetable mixture. Toss everything together until well combined.
7. Remove from heat and stir in the chopped basil and parsley just before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in dietary fiber, promoting digestive health.

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