4.9 from 141 votes
Healthy Veggie Pasta
This pasta dish features linguine served with a tomato-based sauce cooked with garlic and fresh basil. Cubed zucchini and eggplant are quickly sautéed and combined with the sauce to add tender vegetable textures. The sauce balances acidity from canned tomatoes with aromatic herbs and seasoning, resulting in a light and savory vegetable pasta that highlights fresh ingredients.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
1
serving
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 70 g linguine
- ¼ onion
- ½ black pepper
- 50 g zucchini
- 50 g eggplant
- 20 ml olive oil
- ½ garlic clove
- 125 g tomato canned
- 7 g basil green
- salt
- black pepper
Instructions
- Mix the canned tomatoes and garlic, salt and pepper to taste in a blender. Boil the sauce on low heat until it reaches the right consistency and acidity.
- Keep a few leaves of basil for the plating and finely cut the rest. Add the basil to the sauce after removing from the heat.
- Bring a pot of salted water to the boil, add the pasta, and cook until al dente.
- Cut the vegetables into small cubes and quickly fry in a pan with a little olive oil.
- Add the tomato sauce over the cooked vegetables and boil together. Add the pasta to the sauce and mix gently.
- Transfer to a plate and decorate with the remaining basil leaves.
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