Brigitte's vegetarian spring spaghetti

Ingredients for 2 servings:

• 300 g zucchini
• 300 g carrot(s)
• 1 onion(s)
• 2 garlic cloves
• 100 g whole wheat spaghetti
• 150 ml cream
• 150 ml dry white wine
• 4 tbsp olive oil for frying
• 1 tsp vegetable broth, granulated
• some salt and pepper
• 100 g Parmesan, grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Vegetable spaghetti with a twist

Using a spiralizer or vegetable peeler, slice the zucchini and carrots into vegetable spaghetti. Halve the onion and slice into thin strips. Finely chop the garlic. Cook the whole-wheat spaghetti in salted water for about 7 minutes until “al dente,” drain, and set aside. Heat olive oil in a large pan and lightly fry the onion strips. Then add the zucchini and carrot spaghetti, and garlic, and fry gently until the vegetables are tender. Deglaze the vegetables with the white wine and reduce slightly. Then add the cream and season with salt, pepper, and granulated vegetable stock. Reduce the vegetable sauce slightly. Then add the spaghetti and mix everything well. Arrange the vegetable spaghetti in a deep dish and sprinkle with grated Parmesan cheese.