Angel Hair Pasta with Roasted Vegetables and Moroccan Spices
Let yourself be enchanted by this recipe for angel hair pasta with roasted vegetables, a dish that combines the delicacy of thin pasta with the richness of Moroccan spices. The caramelized vegetables and ras el hanout create a symphony of flavors that evokes the bustling souks of Marrakech. Are you wondering what the essential spices of Moroccan cuisine are? It's ras el hanout, that mysterious blend, the beating heart of this dish, along with cumin and turmeric. Prepare this wonder in 30 minutes and transport your taste buds to the Orient for a meal. You'll never see pasta the same way again!
Ingredients
- Angel hair pasta (vermicelli)250 g
- Zucchini2 medium, diced
- Red bell pepper1, diced
- Carrots2, diced
- Onion1, sliced
- Garlic2 cloves, minced
- Ras el hanout2 teaspoons
- Ground cumin1 teaspoon
- Turmeric1/2 teaspoon
- Vegetable broth500 ml
- Olive oil3 tablespoons
- Fresh cilantro1/2 bunch, chopped
- Preserved lemon1/2, julienned (optional)
- Salt and pepperto taste
Nutrition
Instructions
- 1
In a large skillet, heat the olive oil and sauté the onion and garlic for 2 minutes.
- 2
Add the carrots and bell pepper, sauté for 5 minutes. Incorporate the zucchini and continue cooking for 3 minutes.
- 3
Sprinkle the spices (ras el hanout, cumin, turmeric), salt and pepper. Mix well to coat the vegetables.
- 4
Pour in the vegetable broth and add the pasta. Cover and simmer over low heat for 8-10 minutes, until the pasta absorbs the liquid.
- 5
Stir in fresh cilantro and preserved lemon (if using). Let rest for 5 minutes before serving.
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