Mediterranean Vegetable Spaghetti
Mediterranean Vegetable Spaghetti
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Serves 2
Ingredients
- ounce brown rice spaghetti
- piece red bell pepper, cubed small
- piece yellow bell pepper, cubed small
- piece plum tomatoes, sliced into eighths (discard the seeds)
- piece Salt
- piece jalapeño (optional)
- tablespoon dried herbes de Provence
- tablespoon tomato purée
- tablespoon apple cider vinegar or juice of 1 lime
- piece cherry tomatoes, quartered
- piece zucchini, halved then sliced into thin half-rounds
- bunch spinach, chopped
- handful black olives
Instructions
- Bring the pasta water to a boil.
- Place the chopped peppers, plum tomatoes, salt, jalapeño (optional) and herbes de Provence into a saucepan. Add ¼ cup water and allow the mix to simmer and gently cook down to form the sauce. If the liquid dries up before the tomatoes and peppers start to release their juice, add more water, 1 tablespoon at a time.
- After a few minutes, add the tomato purée and the apple cider vinegar or lime juice.
- Cook the spaghetti according to package directions.
- Once the tomato and peppers begin to meld into a sauce, add the cherry tomatoes, zucchini slices, and spinach. Mix well and cook for about 5 to 7 minutes.
- Drain the pasta, then stir the pasta, olives, and an extra sprinkling of herbes de Provence into the sauce.