Spaghetti with Mixed Vegetables

I mentioned before that my beloved brother Jeffrey was a vegetarian. From the time he was born, he shunned meat. One of his best recipes was his spaghetti with mixed vegetables. Whenever I used to take my boys to visit him in Manhattan, you can bet if he was cooking, it was going to be either pasta with marinara sauce, or vegetables added to make it even more hearty. In honor of his 61st earth day and 5th angel day (August 30), here’s Jeffrey’s Spaghetti with mixed Vegetables. Enjoy


6 garlic cloves, minced
4 tablespoons olive oil
1 can of tomato paste
1/2 cup fresh parsley, chopped
1 small onion, chopped
1/2 teaspoon salt
black pepper to taste
1/2 cup of white wine
2 tablespoons Italian Blend Seasoning
2 zucchini, peeled and sliced
2 carrots, peeled and sliced
1 cup frozen peas 
1 cup frozen string beans
1 eggplant, peeled and chopped in small cubes

1 pound of spaghetti
fresh basil, coarsely chopped
grated Parmesan cheese to taste

In a large skillet, sauté garlic in oil till golden brown.
Add tomato paste, parsley, onion, salt, pepper, white wine and Italian Blend.
Stir well. Simmer a few minutes.

Lower heat and add zucchini, carrots, peas, string beans and eggplant.
Simmer over medium/low heat 15 to 20 minutes till all veggies are cooked.

Bring a large pot of water to a boil.
Add 2 tablespoons olive oil and a little salt to the water. Cook spaghetti al dente. Drain.

In a large serving bowl, mix pasta and veggies. Sprinkle the top with chopped basil and grated Parmesan cheese.

Add warm Italian bread.

Serves 4 – 6


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