Spaghetti with vegetables and garlic by Virgilliant


Serves: 2

Preparation time: 10 minutes

Cooking time: 20 minutes




250 g of whole grain spaghetti

-50 ml of Virgilliant Bio Extra Virgin Olive Oil

-1 yellow pepper*

-1 red pepper*

-1green pepper*

-250g of fresh mushrooms*

-4 small courgettes*

-3 cloves of garlic

-50 ml tomato sauce from 2 small tomatoes*

Salt and pepper as well


*Prefer biologic vegetables in order to gain as more as you can from the benefits of this Bio dish


Step by step..

1.Cut in small pieces all of the vegetables, at a size that you prefer

2.Cut the cloves of garlic into tiny pieces

3.Preheat water in a pot until it gets boiled

4.Get the spaghetti boiled for about 8-9 minutes (for an “al dente” result)

   (Add a teaspoon of olive oil in order to avoid them, from stacking together)

5. Put the spaghetti in a colander after the procedure of boiling

6.Put all of the vegetables , garlic and olive oil in a skillet and brown them for about 5-6 minutes

7.Add the tomato sauce and continue browning for about 3 minutes more

8.Add the spaghetti in the skillet and mix well for about 2 minutes

9.Serve immediately



Nutritional information

Per portion                                   

Calories: 451 kcal

Protein: 19g                                    

Carbs: 47g         

Fat: 25g

Of which:

Total saturated : 4g

Monounsaturated: 19g

Polyunsaturated: 2g



Nutritional noticement

-Great source of vitamins A, C, and B complex vitamins

-Great source of fibre

-Recipe suitable for vegeterians

-Low fat recipe

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