Spaghetti al Pisto

About the Recipe

Ingredients

Makes 4 Servings

1 white onion, finely chopped
4 cloves garlic, finely chopped
2 zucchini, medium, cut into cubes
1 green pepper, cut into cubes
2 red peppers, cut into cubes
2 15.5-oz cans (878 g) chopped tomato
1 bay leaf
1/4 tsp (1.2 mL) sugar, granulated
14 oz (397 g) spaghetti

Directions

1. To make the ratatouille, heat a large pot on medium heat. Add the onion and sweat for 6-7 minutes or until tender and translucent. If it starts to stick to the pan, add a little water or vegetable broth. Add the garlic and cook for 2 more minutes.

   
   
   

2. Add the zucchini and cook for 3 minutes, or until the zucchini begins to tender.

   
   
   

3. Add the peppers and cook for 3 to 4 minutes. Mix well.

   
   
   

4. Pour the can of tomatoes, bay leaf, and sugar into the pot and lower the temperature over low heat.

   
   
   

5. Boil everything slowly for 20 minutes or until all the vegetables are cooked and tender. Season with salt and pepper to taste.

   
   
   

6. Meanwhile, boil water. Once the water boils, cook the spaghetti according to the package instructions.

   
   
   

7. Drain the pasta and immediately mix with the ratatouille.

   
   
   

Nutrition Facts