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
