Summer Vegetable Spaghetti in Olive Oil – Gluten-free version

👨‍🍳 Method

For the Cooked pasta

1. 1
   Cut the carrot, zucchini and yellow pepper into thin matchsticks.

   KnifeCutting board
2. 2
   Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
3. 3
   Drain.

   Colander

To assemble

1. 4
   Heat the olive oil in a large pan and fry the onion and garlic 3 minutes, until the onion softens.

   ⚙ Pan-fryingStoveFrying pan
2. 5
   Add the carrot and yellow pepper and fry 5 minutes.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 6
   Add the zucchini and fry 3 minutes, until it turns golden.

   ⚙ Adding to the hot fat and fryingStove
4. 7
   Add the paprika and stir.
5. 8
   Add the drained pasta and the parsley, season with salt and black pepper and toss well.
6. 9
   Serve immediately.