Wednesday, June 1, 2011

Spaghetti with Brussels Sprouts, Bell Pepper and Basil

Sometimes you need to marinate for a day, roast slowly for an hour, simmer for 90 minutes and sometimes you can get a lovely colourful meal by throwing some of your favourite vegetables together with some whole wheat pasta.

For dinner there had whole wheat spaghetti with brussels sprouts, yellow bell pepper, sun dried tomatoes.

For a simple summer meal

1/2 a packet of spaghetti
1 head of garlic chopped
3 tablespoons of olive oil
1 tablespoon chili flakes
2 yellow bell pepper (or you can use red bell pepper) chopped thin slices
a dozen or so brussels sprouts sliced thin
one onion chopped thin slices
one cup of basil leaves washed and chopped

Set up a pot of water to boil. Salt the water. When the water comes to a boil add the spaghetti and boil according to instructions on the packet. Drain when done.

Heat the olive oil in another pan. Add the chili flakes and the garlic. Make sure the oil is not too hot, you do not want the garlic to brown just to cook gently and flavour the oil. Add the thin slices of onions and the thin slices of bell pepper. Stir to coat. As the onion is beginning to become translucent add the brussels sprouts. Add salt to taste. Cook on a medium flame till the vegetables are tender.

Add the spaghetti to the vegetables and add the basil leaves. Stir to coat the pasta and cover for a minute or so to kind of let the basil sweat with the rest of the pasta and flavour it.

Serve with a generous sprinkle of Parmesan.


  1. Looks delicious! Will try tonight :)

  2. Spaegatti yummy..i always like pasta with sun dried tomatoes...but i dont mind like this too :)

  3. @Kadhyaa - It was very good :)
    @Chandra - I will make it again for you


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