Alright this Pasta Jeta (vegetarian) of mine sounds alien but right on the hook, it’s here to show! Pretty much simple ingredients used but towards a healthier eating habit that is. Nope, not a portion of meat was used in this Italian dish but I realized that consuming less meat could shrink your size unobtrusively and for those who’s got an oily skin, well, it’s time for you to cut down meat – not entirely but say once a week? It’s practical I know but for the sake of my belly (let’s see.. hmm..) it’s a must I’d say.  

Okay back to Pasta Jeta. Prepare all ingredients in a go that you can easily find in the grocery stores. Fresh vegetables were used in this cuisine, not packet / frozen ones . But before that, do cook your pasta at the first place for just 15 minutes in the salt water. Why salt water? It’ll increase the temperature of boiling water and cook faster!

Follow the simple instructions below to cook your Pasta Jeta.

Later on, drained it and apply some olive oil so it will not stick / dried up.

Always use the known Prego tomato puree (Italian paste) for your spaghetti / pasta. Bottle selection varies…

Now, prepare the carrots, cut it into cubes followed by button mushrooms, some garlic and stir fry everything in the skillet. Vegetable here varies as celery (I finished it. hehe…) can be used for more sharper taste. A pinch of salt and pepper would be sufficient. For meat lovers, you may wish to cook your grounded meat for 15-20 minutes (depends on what meat; for beef – 25 mins, chicken – 15 mins, mutton – 25 mins) before throwing everything (veggie) in. Stir fry the veggie for about 8 mins before compounding the Prego sauce. Last but not least, put in appropriate amount of parmesan cheese and/or olive for garnishing. Done!

Just pour your sauce on top

Want some?

Okay, this is Pasta Jeta.

Thanks for reading.