Spaghetti with Kick La Linda

Preparation:

1. The vegetables chop takes the longest …. but it’s worth it: First the carrots and parsnips are peeled …. Now use a Julienne cutter to cut the vegetables into strips (I kept turning the carrots, they only stayed one thin remainder left) … cut the peppers lengthways and scrape out the seeds and white skin ….. wash and finely dice …. the ginger is peeled and also finely diced …. I halved the peppers, cored them, washed and cut into fine strips …. the spring onion is now cleaned, washed and cut into thin rings …. the beefsteak tomatoes I washed, halved and cut into slices … squeeze the oranges (approx. 300ml juice). ..
2. When the vegetables have been prepared so far, you can put on the salted pasta water and cook the spaghetti until firm … my pasta was then ready when the vegetables were ready.

Cooking vegetables:

1. Heat the oil in a coated pan …. Ginger, pepperoni and the spring onion rings are now briefly steamed until glassy …. now the carrots and parsnip strips are added …. briefly sauté them … fold in the paprika strips …. with Deglaze the orange juice …. at the end I mixed in the tomatoes …. the whole thing is seasoned with salt and pepper …. Covered, I let the vegetables simmer for about 10 minutes …. the vegetables should simmer stay firm to the bite …. Now I have drained the spaghetti beforehand and mixed it with the vegetables … let it steep for a moment … then arrange on a plate … done … enjoy your meal …