Spaghettini with roasted vegetables

Ingredients for 4 servings:

• 500 g spaghetti, thin (spaghettini)
• 4 tbsp oil (e.g. rapeseed or peanut oil)
• chili flakes
• salt and pepper
• rosemary
• Herbs of Provence
• 200 ml broth
• 100 ml white wine
• 1 kg mixed vegetables, according to taste and season
• 2 garlic cloves
• Pine nuts or sunflower seeds or pumpkin seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

healthy, low-fat, vegetarian

Suitable vegetables include mushrooms, carrots, bell peppers, zucchini, eggplant, leeks, spring onions, fennel, etc. Wash, peel, and deseed the vegetables if necessary, and cut them into large pieces, sticks, or slices as appropriate. Heat 1 tablespoon of oil with the whole garlic cloves in a pan. Sauté the harder vegetables first, then those that cook faster. Season with salt, pepper, and herbs to taste. Then add 150 ml of stock and the wine and sauté the vegetables until crisp. During this time, cook the spaghettini in salted water for about 3 minutes until al dente, then drain and toss in the remaining oil. Sprinkle with chili flakes, pour in the remaining stock, and mix everything together. Using a large fork, twist the pasta into portion-sized nests and arrange them in the center of a platter. Arrange the fried vegetables around them. Serve sprinkled with toasted pine nuts, sunflower seeds or pumpkin seeds.