Spaghetti with cherry tomatoes, eggplants, and sprouted beans
Description
The recipe won't take much time. Spaghetti with cherry tomatoes, eggplants, and sprouted beans is not only very tasty, juicy, and aromatic, but also a real vegetarian delicacy—there's no meat at all here. And while it's hardly diet food—after all, it's pasta with vegetables—it's still relatively light. As with all Italian dishes, it's incredibly simple and quick to prepare, yet the result is very satisfying. Serve hot.
Instructions
- 1
Step 1
Place the bean sprouts, halved cherry tomatoes, and finely chopped eggplant on a frying pan. Sauté for 3-4 minutes over medium heat.
- 2
Step 2
Add the spaghetti, boiled until cooked, to the vegetables.
- 3
Step 3
Pour soy sauce over everything, mix and simmer over medium heat for 2-3 minutes.
- 4
Step 4
Then break the egg into the skillet, mix everything well, simmer for another minute, and remove from heat.
- 5
Step 5
Serve immediately, sprinkled with grated Parmesan. Pairs well with dry red wine. Bon appétit!