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Spaghetti Vegetale is a healthy and delicious meal with low calorie content that can be served at dinner with grilled chicken and red wine. Although the list of ingredients seem long, the preparation is in a relatively short time and the cooking process, simple. More so, the recipe gives room for variability. The Scotch bonnet(known as as ‘ata rodo’ in Yoruba) is optional; you can make use of just green bell pepper. The Titus fish can be substituted with any other kind of flake-able fish or prawn.
I’ve made this recipe a couple of times for different people and no one who ever tasted it doesn’t like it. They usually demand for another day’s treat. You really don’t want to be left out of the yummy taste of this goodness. As perfect as this meal is for dinner, it doesn’t do any harm if consumed as breakfast or lunch. So, enjoy this delicacy in the best way you can.
- Bring salt water to boil, add Spaghetti and cook.
- Slice Cabbage and dice other vegetables (Carrot, tomatoes, green bell pepper, Scotch bonnets
- Drain the spaghetti to remove water and starch.
- Boil little water and steam carrots for 3minutes to soften it. Drain and set aside.
- Cook fish using little salt and seasoning. When its done, flake the fish into pieces.
- Heat pot on medium heat and melt margarine. Pour the onions, tomatoes, Scotch bonnet and green pepper. Season well, stir and allow to fry for about 3minutes(depending on quantity). Add the steamed carrots, flaked fish, stir and leave it to fry just for about 2minutes.
- Toss the spaghetti and sliced cabbage into the sauce and stir. Cover to steam together for 5minute on very low heat. Serve immediately.