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Spaghetti Provencale

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My husband can live on the Spaghetti Provencale. This tasty dish is one of my favorites too. Try this delicious Spaghetti Provencale for yourself.
  Oil 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Onion 1 , chopped
  Green pepper 1⁄2 , seeded and chopped
  Eggplant 1 Small, chopped
  Canned tomatoes 8 Ounce
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Spaghetti 1⁄4 Pound
  Grated cheddar cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Heat the oil in a pan and saute the garlic and onion for 3 minutes.
Add the green pepper, aubergine (eggplant), tomatoes, basil and oregano.
Add plenty of salt and pepper and bring the vegetable mixture to the boil.
Cover and simmer for 30 minutes.
Meanwhile cook the spaghetti in plenty of boiling salted water for 15 minutes or until just soft.
Drain and rinse with boiling water.
Divide the spaghetti between two warmed serving plates and spoon the vegetables on top.
Sprinkle with the Cheddar and Parmesan cheeses.
Serve immediately.
Cooking time: 35 minutes

Recipe Summary

Main Dish
Lacto Ovo Vegetarian

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 544 Calories from Fat 179

% Daily Value*

Total Fat 20 g31.3%

Saturated Fat 9.7 g48.7%

Trans Fat 0 g

Cholesterol 44 mg14.7%

Sodium 780.9 mg32.5%

Total Carbohydrates 72 g24%

Dietary Fiber 11 g44.1%

Sugars 8.2 g

Protein 26 g51.1%

Vitamin A 33.1% Vitamin C 86.1%

Calcium 52.2% Iron 30.5%

*Based on a 2000 Calorie diet

Spaghetti Provencale Recipe