Spaghetti with sweet peppers and tomatoes

A bright taste and color can be given to boiled spaghetti if you add vegetables to them - bell peppers, tomatoes, carrots and onions. Mixing spaghetti with fried vegetables, we get a juicy, unusually fragrant and tasty dish. In addition, everything is prepared simply and quickly.

Ingredients

• Spaghetti - 120 g
• Bulgarian red pepper - 160 g (1 pc.)
• Tomato - 170 g (1 large)
• Carrot - 170 g (1 pc.)
• Onion - 150 g (1 pc.)
• Vegetable oil - 30 ml (2 tablespoons)
• Salt - to taste
• Ground black pepper - to taste
• Parsley greens (for serving) - 2-3 sprigs

Directions

1. Spaghetti is best taken from durum wheat.
2. Peel and wash sweet peppers, onions and carrots.
3. Cut the onion and pepper into half rings, carrots into thin strips.
4. In a frying pan, heat 2 tbsp. tablespoons of vegetable oil, put the prepared vegetables (onions, carrots and peppers) there and fry over medium heat for 3-4 minutes.
5. We remove the place of attachment of the stalk from the tomato. Cut the tomato into slices.
6. To the fried vegetables, add the tomato and a pinch of salt and pepper.
7. Mix the contents of the pan, cover with a lid and simmer over low heat for 8-10 minutes.
8. In parallel with cooking vegetables, cook spaghetti. Bring 1.5 liters of water to a boil, salt (a pinch). Dip the spaghetti into the water. Cook over medium heat until al dente. I cooked for 7 minutes, you are guided by the time indicated on the package minus 1-2 minutes.
9. Drain the cooked pasta into a colander and let the water drain.
10. Add spaghetti to the prepared vegetables in the pan, mix and heat everything for 1-2 minutes, mixing flavors and aromas.
11. Serve hot spaghetti with sweet peppers and tomatoes, sprinkled with parsley. Can be served as a separate dish.
12. Bon appetit!