Spaghetti Primavera

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 2
• 250 g spaghetti
• 2 tomatoes
• 100 g button mushrooms, thinly sliced
• 100 g zucchini, thinly sliced
• 50 g yellow capsicums, sliced
• 50 g red capsicums, sliced
• 100 g broccoli, cut into florets,blanched
• 1 teaspoon chopped garlic
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon pepper
• 1 tablespoon light soy sauce
• 2 tablespoons olive oil or 2 tablespoons corn oil

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 add spaghetti and a few drops of oil and cook for 5 to 6 minutes.
• 3 rinse with cold water and set aside.
• 4 to skin tomatoes: bring a pot of water to a boil.
• 5 cut a shallow x on the skin of the tomato at the end.
• 6 drop the tomato into the boiling water for half to 1 minute.
• 7 remove the tomato to a bowl of cold water.
• 8 steep for 2 to 3 minutes and peel off the skin with a sharp knife.
• 9 cut peeled tomatoes into quarters.
• 10 remove the seeds and cube the tomatoes.
• 11 set aside.
• 12 heat wok with olive oil or corn oil.
• 13 fry garlic till fragrant.
• 14 add mushrooms, zucchini and the rest of the vegetables.
• 15 stir well briskly and mix in herbs and seasoning.
• 16 mix well.
• 17 dish out into a mixing bowl.
• 18 add the prepared spaghetti and toss well to mix.
• 19 transfer out onto a serving platter and serve immediately.