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Healthy vegetable spaghetti à la Kati

updated

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Ingredients for 2 servings:

  • 3 large carrots
  • 500 g zucchini
  • 6 slices of processed cheese
  • Salt
  • chili powder
  • some oil
  • 200g spaghetti
  • 100 ml water
  • possibly onion(s)
  • optional vegetables of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with lots of vegetables

Cut the zucchini and carrots into julienne strips and fry them in a pan with a little oil. Once they’ve browned nicely, add 100 ml of water and continue sautéing. Meanwhile, cook the spaghetti in salted water. When the vegetables are tender, add the cheese, season with salt and chili, and continue cooking over medium heat until the cheese has melted. Drain the spaghetti and add it to the vegetables. Simmer briefly and serve. If you like, you can also add onions or other vegetables. I think it’s particularly good with carrots and zucchini, as they’re great for julienne cutting.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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