Description
A healthy and vegan pasta dish made with raw spaghetti and fresh vegetables. Perfect for a quick and nutritious meal.
Ingredients
Scale
- 200g raw spaghetti
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, julienned
- 1/2 cup black olives, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the raw spaghetti according to package instructions. Drain and set aside.
- In a large bowl, combine cherry tomatoes, bell pepper, zucchini, and black olives.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat.
- Add the cooked spaghetti to the vegetable mixture and toss gently.
- Garnish with fresh basil leaves before serving.
Notes
- Use gluten-free spaghetti if needed.
- Add avocado for extra creaminess.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg