Spaghetti Vendura

Ingredients for 2 servings:

• 2 large carrots
• 1 m.-large zucchini
• 3 tbsp olive oil
• 2 cloves garlic
• 1 chili pepper(s)
• 1 onion(s)
• 2 tomatoes, dried (without oil)
• 200 ml vegetable stock
• 250g spaghetti
• 1 tsp Italian herbs (dried or fresh)
• 5 tbsp Parmesan
• salt and pepper

Instructions

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

simple, delicious summer dish…

Peel the carrots and wash the zucchini. Cut both into thin strips using a julienne cutter, leaving the seeds on the zucchini as they are too watery. Finely slice the onions and finely dice the garlic, dried tomatoes, and chili pepper. Meanwhile, cook the spaghetti al dente in salted water. Sauté the onion strips, dried tomatoes, and chili pepper in a tablespoon of olive oil in a large pan until the onions are lightly browned. Then add the carrots and zucchini strips and sauté for about 3 minutes, then add the garlic. Pour in the vegetable stock and cook the vegetables for 4 minutes with the lid uncovered until al dente. Season to taste with salt and Italian herbs. Then mix the cooked spaghetti with the vegetables in the pan. Heat everything together again, then remove from the heat and mix well with the remaining olive oil and 2 tablespoons of Parmesan cheese. Arrange the vegetable spaghetti on two plates, sprinkle each with a tablespoon of Parmesan cheese (or more if desired) and serve.