Vegetable spaghetti with tomato sauce

Ingredients for 4 servings:

• 200 g whole wheat spaghetti
• 2 g carrot(s)
• 1 m.-large zucchini
• 1 clove(s) garlic
• 1 tbsp olive oil
• 1 can of tomatoes, chopped
• 1 tsp herbs de Provence
• 3 sprigs of parsley
• 3 stalks of basil
• 1 pinch(s) of pepper
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the spaghetti in plenty of boiling salted water according to the package instructions until al dente. Meanwhile, trim and peel the carrots. Trim and wash the zucchini. Use a vegetable peeler to cut both vegetables lengthwise into thin strips, similar to tagliatelle. Add the vegetable noodles to the pasta water about 3 minutes before the end of the cooking time. Then drain in a sieve and let drain well. Peel and thinly slice the garlic. Heat oil in a saucepan. Briefly sauté the garlic. Add the chopped tomatoes and the herbs de Provence and simmer uncovered over low heat for 5-7 minutes. Season with salt and pepper. Wash the herbs, shake dry, pick off the leaves, and finely chop. Mix the vegetable noodles with half of the tomato sauce and divide between deep plates. Spoon the remaining sauce on top. Sprinkle with the herbs and serve.