Description
A wholesome and scrumptious greek-style spaghetti packed full of mediterranean vegetables stir-fried until just tender, then flavoured with a blend of honey and balsamic vinegar. The vegetables are then tossed with the pasta and topped with crumbled feta cheese. Delicious. A dish just made to be eaten with a bottle of your favourite wine. I am posting this recipe, from one adapted from an international masters '1001 recipes for pan or wok' recipe card, for the 2005 zaar world tour.
Ingredients
- Baby Eggplants
- Red Capsicum
- Yellow Capsicum
- Zucchini
- Red Onion
- Garlic Cloves
- Lemon Juice
- Whole Wheat Spaghetti
- Salt
- Fresh Ground Black Pepper
- Olive Oil
- Balsamic Vinegar
- Clear Honey
- Feta Cheese
- Baby Spinach Leaves
Instructions
- Trim the eggplants and cut into small, equal-sized pieces
- Deseed and chop the capsicums
- Peel, trim and chop the onion
- Peel and chop the garlic
- Put the onion and garlic in a bowl and toss in the lemon juice
- Cook the pasta in a pan or wok of lightly salted boiling water according to the packet instructions
- Drain well and return to the pan or wok and toss in 1 tablespoon of olive oil
- Meanwhile, heat the remaining oil in a separate pan or wok, and cook all the vegetables over a medium heat for 10-12 minutes, stirring occasionally until they are just tender
- Stir in the balsamic vinegar and the honey
- Add the pasta to the vegetables and toss gently until they are well-combined
- Crumble the feta cheese over the dish, season with pepper and garnish with baby spinach leaves or your favourite herb and serve immediately
- Variation: for a milder taste, perhaps for children, use mozzarella cheese instead of feta