By reading the ingredients, it automatically stands out that this is a colourful, light and easy to enjoy dish. There are lots of vegetables cut small like confetti. The perfect dish for vegetables' lovers.
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INGREDIENTS |
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Spaghetti Barilla |
350 |
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g |
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Sweet potatoes |
1 |
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n° |
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Fresh tomato |
1 |
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n° |
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Salt |
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to taste |
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Yellow peppers |
150 |
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g |
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Green pepper |
150 |
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g |
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Basil |
1 |
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stick |
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Olive oil |
2 |
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tablespoons |
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Pepper |
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to taste |
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Carrot |
1 |
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n° |
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Celery |
1 |
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sprig |
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Zucchini (Italian squash) |
1 |
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n |
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Eggplant |
150 |
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g |
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Yellow onion |
1 |
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n° |
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Turnip |
1 |
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n° |
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PREPARATION |
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| 1. |
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With a small diameter mellon ball scoop, make from the hard vegetable pulp, small balls, and cut the others into little cubes. |
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| 2. |
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Sautee the vegetables with the oil for about five minutes, then add the tomatoes and the turnip (also cut in small cubes). Stir for a couple of minutes, add salt and remove from fire. |
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| 3. |
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Cook the Spaghetti Barilla in salted, boiling water, drain it and add the vegetables. Sprinkle the chopped basil and the fresh ground pepper. |
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The flavours in this menu go well with the delicate flavour of a sparkling aromatic wine such as Muller Thurgau Trentino or Falanghina Campana. To accompany the dessert though, one might choose Recioto di Soave, Classic or Sparkling, or sweet Malvasia. |
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