Pasta is always an excellent option for lunch or dinner, most of the time we consume it with a very heavy sauce and full of calories. In this opportunity, you will learn an easy recipe to make a salad with spaghetti and roasted vegetables, a light and healthy preparation, to enjoy with the family.
Ingredients to make Pasta Salad and Roasted Vegetables:
- 250 grams of Spaghetti
- 1 unit of Eggplant
- 1 unit of purple onion
- 1 unit of red pepper
- 1 unit of green Zucchini
- 1 unit of yellow zucchini
- 50 milliliters of balsamic vinegar
- 80 milliliters of olive oil
- 1 pinch of salt
- 1 pinch of pepper
How to make Roasted Vegetable and Pasta Salad:
Before making this recipe, the first step is to get all the ingredients ready. In a tray with a silicone mat, arrange the aborigines, onion and corvettes, cut into thin slices, season with salt and pepper and add a splash of oil. Bake at 200º C. for 10 minutes, until golden brown.
Roast the pepper over direct heat until the skin is completely black. Wait for it to cool down and remove the skin, cut the pepper into julienne strips.
Cook the spaghetti in plenty of boiling salted water until andante. Once ready, drain and mix with the roasted vegetables, olive oil, balsamic vinegar, salt and pepper, mix very well.
Serve the pasta salad with roasted vegetables.
