Pasta con Pisto

Pasta con Pisto is a vibrant and hearty Spanish dish that combines pasta with a flavorful ratatouille-like vegetable medley, perfect for a quick and satisfying vegan lunch. This dish bursts with the fresh flavors of Mediterranean vegetables, making it both nourishing and delicious.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Olive oil - 2 tablespoons
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Tomato - 2 medium, chopped
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh basil - 10 grams, chopped
• Red wine vinegar - 1 tablespoon

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 diced onion and sauté for about 3-4 minutes until it becomes translucent.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the diced red bell pepper, zucchini, and eggplant. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
5. Add the chopped tomatoes, salt, and black pepper to the skillet. Cook for an additional 5-7 minutes until the tomatoes break down and create a sauce.
6. Stir in the chopped basil and red wine vinegar, mixing well to combine.
7. Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the vegetable sauce. Cook for another 2 minutes to heat through.
8. Serve hot, garnished with additional fresh basil if desired.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

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

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