Pasta a la Huertana

Pasta a la Huertana is a vibrant vegetarian dish that celebrates the rich flavors of seasonal vegetables and herbs, combined with al dente pasta. This easy-to-make recipe is perfect for a comforting meal that showcases the essence of Spanish cuisine.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Eggplant - 100 grams, diced
• Cherry tomatoes - 200 grams, halved
• Spinach - 100 grams, fresh
• Vegetable broth - 250 ml
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Cook the pasta according to package instructions in a large pot of salted boiling water 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. Sauté for 5-7 minutes until the vegetables are tender.
4. Stir in the halved cherry tomatoes and cook for another 3-4 minutes until they start to soften.
5. Add the spinach to the skillet, followed by the vegetable broth, paprika, salt, and black pepper. Cook for about 2-3 minutes until the spinach wilts.
6. Combine the cooked pasta with the vegetable mixture in the skillet. Toss well to coat the pasta with the sauce and heat through for 2 minutes.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 7 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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