Oil-Free Spaghetti with Sun-Dried Tomatoes and Olives

This oil-free spaghetti dish is packed with flavor from sun-dried tomatoes and olives. It’s a delicious vegan meal that can be ready in under 30 minutes.

Cooking Equipment:

Large pot, large skillet

Preparation Time:

10 minutes

Cooking Time:

Total Time:

25 minutes

Cuisine:

Italian

Keywords:

Oil-Free, Spaghetti, Sun-Dried Tomatoes, Olives, Vegan

Meal:

Main Course

Cooking Method:

Boiling & Sautéing

Dietary Restrictions:

Vegan

Servings:

Ingredients:

100g dry spaghetti

1/2 cup sun

dried tomatoes, chopped

1/4 cup black olives, pitted and chopped

2 cloves garlic, minced

2 tablespoons vegetable broth or water

Salt and pepper to taste

Cooking Instructions:

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add the sun-dried tomatoes, olives, garlic and vegetable broth or water. Cook for 3 minutes until the vegetables are softened.

Add the cooked spaghetti to the skillet and toss to combine with the vegetables. Season with salt and pepper to taste. Cook for an additional 2 minutes until heated through.

Nutrition:

Calories – 463 kcal; Protein – 12 g; Fat – 7 g; Carbohydrates – 83 g; Fiber – 8 g; Sodium – 722 mg

This oil-free spaghetti dish is packed with flavor from sun-dried tomatoes and olives for a delicious vegan meal that can be ready in under 30 minutes!

Rating:

Did You Know?

Italian cuisine is diverse, ranging from simple and rustic dishes to elegant and sophisticated cuisine.