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Spaghetti Primavera
Here's an interesting Spaghetti Primavera
250g spaghetti
2 tomatoes
100g button mushrooms, thinly sliced
100g zucchini, thinly sliced
50g yellow capsicum, sliced
50g red capsicum, sliced
100g broccoli, cut into florets, blanched
1 tsp chopped garlic
1/2 tsp thyme
1/2 tsp oregano
1 tbsp chopped fresh basil

1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp pepper
1 tbsp light soy sauce
2 tbsp olive oil or corn oil


Bring a large pot of salted water to a boil. Add spaghetti and a few drops of oil and cook for 5 to 6 minutes. Rinse with cold water and set aside.

To skin tomatoes: Bring a pot of water to a boil. Cut a shallow X on the skin of the tomato at the end. Drop the tomato into the boiling water for half to 1 minute. Remove the tomato to a bowl of cold water. Steep for 2 to 3 minutes and peel off the skin with a sharp knife. Cut peeled tomatoes into quarters. Remove the seeds and cube the tomatoes. Set aside.

Heat wok with olive oil or corn oil. Fry garlic till fragrant. Add mushrooms, zucchini and the rest of the vegetables. Stir well briskly and mix in herbs and seasoning. Mix well.

Dish out into a mixing bowl. Add the prepared spaghetti and toss well to mix. Transfer out onto a serving platter and serve immediately.

Preparation Time: 1 hours Serves: 2
Recipe Origin: Malaysia
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