John Myers
Vegetable Garlic Spaghetti
The perfect vegetable garlic spaghetti recipe with a picture and simple step-by-step instructions.
- 200 g Spaghetti
- 3 Carrots
- 150 g Peas green fresh
- 1 Zucchini
- 150 g Beans green fresh
- 2 Small slices of meat loaf
- 6 Garlic cloves
- Some savory, maggi, celery, parsley
- Extra virgin olive oil
- Vegetable broth
- Salt
- Butter
- Clean and dice the carrots, take the peas out of their shell and wash the beans, cut the ends and cut the beans in half. Roast these 3 ingredients in a little butter, pour the vegetable stock, add a few herbs and cook until soft.
- During this time, also cook the spaghetti until soft.
- Now prepare the zucchini if you want to peel and remove the seeds because my zucchini was still young and from my garden I only washed and diced them. Peel the garlic clove and cut into fine slices. Cut the meat loaf into strips.
- Heat the olive oil in the pan. Lightly roast the zucchini, the garlic and the meat loaf, now add the spaghetti, add about 10 tablespoons of vegetable boiling water and mix everything in. Fold in the vegetables and add a little more liquid and cook everything until done Add the diced camenbert and let the cheese melt slightly.
- Tastes good goes fast ……………
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