Spaghetti with trail mix and zucchini

Ingredients for 3 servings:

• 350g spaghetti
• 3 zucchini, small to medium-sized, in pieces
• 1 bag of ready-made mix (trail mix) 200g
• 3 cloves garlic
• 4 tbsp olive oil
• 2 tbsp pumpkin seed oil
• ¼ tsp salt
• 1 pinch(s) pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• some parsley, freshly chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan

Cut the garlic cloves into very thin slices. Cut the zucchini into pieces. Sort the trail mix (separate the nuts and raisins), finely chop the nuts. Prepare the spaghetti according to the package instructions. Heat the oil in a pan, brown the chopped nuts, add the garlic and brown lightly, then add the zucchini pieces and raisins and sauté for about 2 minutes. Season with salt, freshly ground black pepper, and nutmeg. Let stand for another 3 minutes, adding 2-3 tablespoons of the pasta cooking water. Stir in the pumpkin seed oil. Drain the spaghetti, add it to the pan, and mix everything together. Serve on plates and sprinkle with freshly chopped parsley. This recipe is vegan, but it’s also delicious with grated Parmesan as a topping. Not all trail mixes are created equal. Of course, the amount of nuts and raisins can be varied to taste.