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Quick Mediterranean Vegetables on Tagliatelle

An example of a balanced and healthy diet is the traditional Mediterranean diet.

The diet in southern Europe is characterized by its healthy variety. Plant-based foods—pasta and bread, vegetables, and fruit—make up the lion’s share of the diet.

Fish and poultry are served several times a week, in contrast to dark meat, which is rarely served. Milk and milk products are available in moderate amounts. The main source of fat is olive oil.

In summary one can say: Mediterranean diet improves the composition of blood lipids, lowers the risk of arteriosclerosis, protects against thrombosis, counteracts inflammatory processes and lowers the risk of sudden cardiac death.

Reasons enough for a corresponding recipe.

Now imagine summer, sun, beach and a seductively fragrant pasta dish…

I would like to introduce you to one of these healthy recipes: Fast Mediterranean vegetables on tagliatelle.


Quick Mediterranean Vegetables on Tagliatelle

Healthy, full of valuable ingredients and a fantastic variety of aromas.
Prep Time 10 mins
Cook Time 10 mins
Marinating Time 30 mins
Total Time 50 mins
Servings 4 people
Calories for 1 serving 719.7



  • 300 g eggplant
  • 400 g courgettes
  • 2 carrots
  • 1 onion
  • 1 pepper
  • 4-6 cloves of garlic
  • 1 bunch spring onions
  • 1 tbsp vegetable broth
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp Italian herbs (if you have fresh herbs use marjoram, oregano, parsley and rosemary. amount to taste.)
  • 50-60 ml olive oil


  • 500 g fresh pasta
  • 1 tbsp vegetable broth
  • 2 liters boiling water


  • Cut the vegetables, eggplant, zucchini, carrots, onion and pepper into bite-sized pieces. Cut the white stalks of the spring onions into rings, (you will need the green parts later).
  • Wash and chop the herbs.
  • Place the vegetables and herbs in a bowl.
  • To marinate: sprinkle the vegetables with vegetable stock, pepper and salt, add the oil, stir everything and leave to stand for about 30 minutes.
  • Heat a large pan and sauté the vegetables.
  • Meanwhile, bring the pasta water to a boil, season with the vegetable stock and add the pasta. Boil for 2-3 minutes and drain.
  • The vegetables are almost done roasting in the meantime. Add the garlic and taste. Scatter the greens of the spring onions (⅔), cut into rings, over the vegetables and stir in.
  • Arrange, sprinkle with the rest of the spring onions, serve and … dream of the holidays.
Course Dinner, Main dish
Cuisine Mediterranean


Calories: 719.7kcal | Carbohydrates: 108.1g | Protein: 23g | Fat: 19.6g
Have you tried the recipe?Mention @ballesworldblog or use the hashtag #ballesworld!

You serve the family a quick and healthy meal full of different flavors.

Good Appetite!

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