Summery vegetable and arugula spaghetti

Ingredients for 3 servings:

• 250g spaghetti
• 300 g chicken breast fillet(s) or beef fillet, turkey etc., according to taste
• 50 g arugula, amount variable, as you like it best
• 150 g mushrooms, fresh
• ½ zucchini
• 250 g carrot(s) (I used a carrot mix with orange, yellow, and purple carrots)
• 3 spring onions
• 4 tbsp peanut oil
• 2 garlic cloves
• 150 ml broth
• 150 ml white wine, semi-dry
• salt and pepper
• Herbs to taste (chives, parsley, etc.)
• Parmesan or grated Gouda

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

simple, variable in ingredients, light food for hot days

Chop the mushrooms, zucchini, carrots, and leeks into small pieces. All of the vegetables should be chopped very finely, especially the carrots. I always cut them into very thin sticks, as they are only sautéed for a relatively short time and are otherwise too hard in the end. Cut the meat into relatively small cubes. Finely chop the garlic cloves. Cook the spaghetti in salted water until tender. Heat a pan to high heat. Keep it on high throughout the cooking process. Add 2 tablespoons of peanut oil and the diced chicken breast. Sear the meat for 1-2 minutes. Add the garlic and fry for 1 minute. Finally, season everything with salt and pepper. Transfer the meat and any meat juices to a separate bowl. Add another 2 tablespoons of peanut oil to the pan and add the vegetables. Sauté the vegetables for 2-3 minutes, stirring constantly. Season with salt and pepper at the end. Add the meat to the vegetables and mix everything together. Pour in the white wine and simmer for about 1 minute. Then add the stock. Immediately afterward, add the cooked spaghetti and the desired herbs. Mix everything well and simmer for another 1-2 minutes. Season again, if desired. Finally, stir in the arugula and serve immediately. If you like, you can grate Parmesan or Gouda cheese over the dish. A little tip: Since you always buy more vegetables than you need, I chop up the leftover vegetables just as finely and freeze them immediately for the next time I make arugula spaghetti. The vegetables vary; I always mix what I have on hand.