Spaghetti and vegetable pan with carrots and zucchini

Ingredients for 4 servings:

• 500g spaghetti
• olive oil
• 2 large carrots
• 1 m.-large zucchini
• 3 small garlic cloves, finely sliced
• 1 half onion(s), diced
• some chili powder
• 1 tbsp, heaped parsley, freshly chopped
• some salt and pepper
• possibly butter
• possibly Parmesan

Instructions

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

vegetarian, quick and easy to eat

Cook the spaghetti according to the package instructions until al dente. Finely dice the onion, thinly slice the garlic, and finely chop the parsley and chili. Wash the carrots and zucchini, peel if necessary, and cut into fine, long strips. Add a generous amount of olive oil to a large, non-stick pan and briefly sauté the diced onion over medium heat. When the onion is translucent, add the carrot strips. Sauté for about 5 minutes, stirring occasionally. Then add the garlic and roast briefly. Then add the zucchini and chili, and sauté for another 5 minutes. Season with salt and freshly ground pepper. Mix in the parsley first, then the spaghetti. If you like, you can add a little more butter or toast the spaghetti for a bit. We like it best when the spaghetti is really browned on the bottom and topped with a generous pile of grated Parmesan cheese. You can swap out the vegetables as you wish, for example, bell peppers, fresh spinach, leeks, mushrooms, etc.