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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
4 baby eggplants |
1 small red capsicum |
1 small yellow capsicum |
1 zucchini |
1 red onion |
4 garlic cloves |
1 tablespoon lemon juice |
225 g dried whole wheat spaghetti |
salt, to taste |
fresh ground black pepper, to taste |
4 tablespoons olive oil |
2 tablespoons balsamic vinegar |
2 teaspoons clear honey |
100 g feta cheese |
baby spinach leaves, to garnish |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Variation: For a milder taste, perhaps for children, use mozzarella cheese instead of feta.
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