Spaghetti alle Verdure

Ingredients for 2 servings:

• 200 g whole wheat spaghetti
• 1 zucchini
• 1 thick carrot(s), not too small
• 1 garlic clove(s)
• 1 handful of pine nuts
• 100 ml cream
• 3 tomatoes, dried in oil
• 4 black olives, pitted, soaked in water
• 150g mozzarella
• some basil leaves, fresh
• some herbs, Italian
• salt and pepper
• Paprika powder or chili flakes
• some Parmesan, shaved

Instructions

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

quick cooking, vegetarian and low carb, whole wheat spaghetti with zucchini and carrot strips

Cook the whole-wheat spaghetti in a large pot of plenty of salted water according to the instructions until al dente, about 10-12 minutes. In the meantime, wash the zucchini and peel the carrots. Use a vegetable peeler to cut the vegetables into thin strips like ribbon pasta. Crush the garlic and roast it with the pine nuts in a high pan over medium heat without any fat. Do not let it burn! Remove the garlic afterward. Do not drain the cooked whole-wheat spaghetti, but remove it from the water with a spaghetti spoon. Add the zucchini and carrot strips to the simmering water for about 2 minutes and let it warm up, then drain. Add the whole-wheat spaghetti and drained zucchini and carrot strips to the pine nuts in the pan. Add the cream and the sun-dried tomatoes (whole, halved, or cut into thirds). Cut the olives into thin strips and stir in with the mozzarella balls, whole or halved. Let everything warm up briefly in the pan without adding any additional heat. Stir in finely torn basil leaves and Italian herbs, if desired. Season to taste with salt, pepper, paprika, or chili powder. Serve the spaghetti on deep plates and garnish with some shaved Parmesan cheese. Variations: If you like, you can also mix in the garlic grated, chopped, or finely sliced. In this case, it is not roasted with the pine nuts, but added to the pan afterward along with the olives and tomatoes. If you prefer not to use cream, mix 2-3 tablespoons of olive oil with 3 tablespoons of dark balsamic vinegar (to taste) and stir it into the pasta just before serving.