• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 250g spaghetti
  • 2 tomatoes
  • 100g button mushrooms, thinly sliced
  • 100g zucchini, thinly sliced
  • 50g yellow capsicum, sliced
  • 50g red capsicum, sliced
  • 100g broccoli, cut into florets, blanched
  • 1 tsp chopped garlic
  • Herbs:
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 tbsp chopped fresh basil
  • Seasoning:
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp pepper
  • 1 tbsp light soy sauce
  • 2 tbsp olive oil or corn oil


  1. Bring a large pot of salted water to a boil. Add spaghetti and a few drops of oil and cook for five to six minutes. Rinse with cold water and set aside.
  2. To skin tomatoes: Bring a pot of water to a boil. Cut a shallow X on the skin of the tomato at the end. Drop the tomato into the boiling water for half to one minute.
  3. Remove the tomato to a bowl of cold water. Steep for two to three minutes and peel off the skin with a sharp knife.
  4. Cut peeled tomatoes into quarters. Remove the seeds and cube the tomatoes. Set aside.
  5. Heat wok with olive oil or corn oil. Fry garlic till fragrant. Add mushrooms, zucchini and the rest of the vegetables. Stir well and add herbs and seasoning. Mix well.
  6. Dish out into a mixing bowl. Add the prepared spaghetti and toss well to mix. Transfer onto a platter and serve immediately.
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