Pasta with Red Vegetables recipe

Ingredientsfor

Ingredients: 350 grams Spaghetti; 100 grams chickpeas; 2 small Zucchini; 1 Eggplant; 2 carrots; 100 grams chickpeas (canned); 1 Red onion; ¼ l Red wine; ½ bunch parsley (for garnish); salt (and pepper); 2 Tbsps vegetable oil

How healthy are the main ingredients?

chickpeas parsley Zucchini Eggplant carrot onion

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Preparation

Rinse vegetables. Cut zucchini into thin slices. Cut eggplant into cubes. Peel onion and cut into half rings.

Peel carrots and cut into slices. Drain chickpeas. Heat oil in a pan and sauté onions until soft. Add eggplant, zucchini, chickpeas and carrots, fry briefly and then deglaze with red wine and season with salt and pepper. Cover and simmer for 25 minutes. In the meantime, cook pasta in a pot with plenty of salted water until al dente and drain. Arrange pasta on plates, cover with vegetables and serve garnished with parsley leaves.

Calorie	514 cal.	(24 %)
Protein	19 g	(19 %)
Fat	8 g	(7 %)
Carbohydrates	81 g	(54 %)
Sugar added	0 g	(0 %)
Roughage	10.9 g	(36 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Pasta with Red Vegetables