Rainbow spaghetti
Recipe first for 4 people based on Carrots with tomato - cooking method pan.
Preparation:
Preparation: With a small diameter round scoop, make balls from the firm-fleshed vegetables and cut the others into cubes. Keep the tomato pulp aside, pour the oil into a pan and sauté the raw vegetables for 5 minutes, stirring constantly. Add the tomato pulp and the turnip, mix again for 2 minutes and turn off the heat. Cook the spaghettini al dente in plenty of salted water and season with the vegetable confetti, which must be very crunchy. Sprinkle with the chopped fresh basil and freshly ground pepper.
Ingredients:
Ingredients: 2 Tablespoons Olive Oil - 1 Carrot - 1 Courgette - 1 Potato - 1 Turnip - 1 Red Tomato - 1 Onion - 1/2 Yellow Pepper - 1/2 Green Pepper - 1 Stick Celery - 1/2 Small Aubergine - 1 Sprig Basil - Salt - Pepper - 300 G Spaghettini Type Pasta
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