Pasta a la Huerta

Pasta a la Huerta is a vibrant and hearty vegan dish that showcases the best of fresh vegetables, combined with pasta for a delightful meal. This Spanish-inspired recipe brings together the flavors of the garden in a simple yet satisfying way.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, sliced
• Eggplant - 100 grams, diced
• Cherry tomatoes - 150 grams, halved
• Spinach - 100 grams, fresh
• Vegetable broth - 200 ml
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped (for garnish)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced red bell pepper, zucchini, and eggplant to the skillet. Cook for about 5 minutes, stirring occasionally until they begin to soften.
4. Stir in the cherry tomatoes and cook for an additional 3 minutes until they start to blister.
5. Pour in the vegetable broth and add the dried oregano. Bring the mixture to a simmer and let it cook for about 5 minutes.
6. Add the fresh spinach to the skillet and stir until wilted, about 2 minutes. Season with salt and black pepper to taste.
7. Add the cooked pasta to the skillet and toss everything together until well combined. Cook for another 2 minutes to heat through.
8. Remove from heat, garnish with fresh chopped basil, and serve warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 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 fiber, promoting digestive health.

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