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    You are in: Home / Recipes / Garlic Spaghetti With Pan-Fried Vegetables Recipe
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    Garlic Spaghetti With Pan-Fried Vegetables

    Garlic Spaghetti With Pan-Fried Vegetables. Photo by Karen Elizabeth

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    ~Deux Petits Chefs!'s Note:

    A delicious, garlicky vegetarian spaghetti loaded with delicious pan-fried vegetables in extra-virgin olive oil. If you want a lighter, more wholesome meal, omit the potatoes and add chopped spinach.

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    Units: US | Metric


    1. 1
      Cook the spaghetti in water and some salt, until al dente. Set aside.
    2. 2
      In a large shallow pan, add extra virgin oil oil. When pan becomes hot, throw in onions and fry till soft.
    3. 3
      When onions are soft, add in potatoes. Sprinkle with salt and pepper. Cook on shallow pan for about 10 minutes until potatoes are soft, but not completely cooked.
    4. 4
      Add in celery and carrots, followed by rosemary, parsley and oregano flakes. Another pinch of pepper. Stir-fry on low to medium flame for about 5 minutes.
    5. 5
      Add a spruce of white wine for flare. (Optional).
    6. 6
      Once potatoes are browned and crunchy on the outside and soft on the inside, add in tomato puree.
    7. 7
      Stir-fry for a further 10 min or until sauce is thick enough for your liking.
    8. 8
      On individual serving plates, place spaghetti on plate. Use a fork and whirl spaghetti until it looks pleasantly stacked and visually appealing. Top with spaghetti sauce.
    9. 9
      Season & Garnish with parsley flakes and oregano flakes. Serve warm.

    Ratings & Reviews:

    • on April 16, 2012


      I took note of PanNans review, and was also a bit wary of the puree, so I chose to use canned chopped tomatoes instead, giving me much more of a saucy consistency. I added the garlic with the tomatoes. This really was very pleasant, I wouldn't normally add potatoes to pasta but in fact it was very good. I did add the splash of wine. Overall, a good recipe, which we enjoyed. Made for Spring PAC 2012, thank you, Deux Petits Chef!

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    • on May 16, 2007


      My husband enjoyed the recipe very much. I followed the recipe exactly, except I used fresh rosemary and parsley instead of dried. I did not see in the directions where to add the garlic, so I added it with the potatoes. For my taste, the sauce was too starchy/pasty, and I would cut the amount of olive oil in half. The puree is pretty thick already, and when combined with starchy vegetables like potato and carrot, and with only a splash of wine for liquid, the result was very heavy.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Garlic Spaghetti With Pan-Fried Vegetables

    Serving Size: 1 (906 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 2066.5
    Calories from Fat 425
    Total Fat 47.3 g
    Saturated Fat 6.8 g
    Cholesterol 0.0 mg
    Sodium 135.5 mg
    Total Carbohydrate 350.5 g
    Dietary Fiber 22.0 g
    Sugars 27.4 g
    Protein 59.7 g

    The following items or measurements are not included:

    salt and pepper

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