Spaghetti With Raw Vegetables
Ingredients
- 8 tbsp olive oil ⓘ
- 1/4 lb slightly stale ciabatta bread, ground up in a food processor to make breadcrumbs ⓘ
- 4 sprigs fresh thyme, chopped
- 1 lb spaghetti ⓘ
- 1 None cucumber, deseeded and diced
- 3/4 lb tomatoes, deseeded and diced ⓘ
- 1 None yellow pepper, deseeded and diced ⓘ
- 2 cloves garlic, peeled and finely diced ⓘ
- 2 cups fresh basil, 8 leaves reserved for garnish, the remainder cut into strips ⓘ
- None None zest from 1 lemon ⓘ
Instructions
- Heat 3 tbsp of the oil in a frying pan and fry the breadcrumbs until golden brown. Stir in the thyme, then remove from heat and set aside.
- Cook the pasta in boiling salted water according to the package instructions. Drain, reserving 3/4 cup of the pasta water. Return the pasta and reserved water to the pan and add the cucumber, tomatoes, pepper, garlic, basil, lemon zest, ricotta and the remaining 5 tbsp of oil. Season with salt and pepper. Sprinkle with the breadcrumbs and garnish with basil.
Nutrition & Diet Analysis (per serving)
444
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).