Fennel and carrot pasta with tomatoes and salami strips

Ingredients for 2 servings:

• 50 g whole wheat spaghetti
• 1 onion(s)
• some garlic
• 1 bulb(s) of fennel
• 500 g carrot(s)
• 2 tomatoes
• 1 tsp vegetable broth
• some white wine
• ½ lemon(s), juice
• e.g. salt and pepper
• 5 slices of salami

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Low-carb vegetable meal

Slice the fennel into small strips and julienne or peel the carrots into strips. Cook the spaghetti in salted water. Chop the onion and sauté briefly with the garlic in a little oil. Add the fennel, sauté briefly, and then the carrots. Sauté until the vegetables are cooked but still crunchy. Sprinkle 1 teaspoon of vegetable stock powder over the vegetables and deglaze with a splash of white wine and the juice of 1/2 lemon. Dice the tomato and fold in with the cooked spaghetti. Season with salt and pepper, then slice a few slices of salami and scatter over the top. You can also omit the spaghetti, but I find that at least a few carbohydrates can’t hurt.