Lots of vegetables and little waste: these are the key words for healthy, tasty and environmentally friendly cooking?

No more canteen! No more ready-made meals! No more fast food! Finally, we have time! What a pleasure it is to take advantage of this time to concoct beautiful dishes rich in vegetables and fibres that give you a boost!

Today’s programme: wholemeal spaghetti with vegetables for 1 person

  • 65 g wholemeal spaghetti
  • 1 long pepper, +- 100 gr diced
  • 50 g cauliflower
  • 60 g courgette, cut into thin slices
  • 50 g aubergine, cut into thin slices
  • 4 cherry tomatoes, halved
  • 1 shallot

Chop the shallot and fry in a little olive oil, add the vegetables, season with salt and pepper and fry for a few minutes. Add the tomatoes at the end and cook for 1 minute.

Energy tip: Use the right baking tray! Griddle too large compared to the pan or skillet = waste of energy; griddle too small = waste of time…

Add the cooked pasta and dress with a drizzle of olive oil in a soup plate and garnish with fresh chives or parsley.

A little “energy” tip: to save time and consume less energy (and therefore spend less), heat the water for your pasta in an electric kettle: it’s quicker and more efficient? You don’t have a kettle and have to use your hotplates? Don’t forget to put a lid on to avoid using three times too much and waiting too long

Enjoy your meal

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