Vegetable spaghetti

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 1 pinch of salt
• 400g spaghetti
• 3 cloves garlic
• 1 bunch of basil
• 50 g Parmesan cheese
• 4 tbsp olive oil
• 2 tbsp capers
• 1 pinch of ground pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Trim the vegetables and cut them into thin strips using a vegetable peeler. Cook in lightly salted water for about 5 minutes. Drain and allow to drain. Peel the garlic cloves. Rinse the basil, shake dry, and pluck the leaves from the stems. Grate the Parmesan cheese. Cook the spaghetti in plenty of salted water until al dente. Drain the spaghetti, reserving some of the cooking water and allowing it to drain. Heat the olive oil, press in the garlic, and sauté briefly. Then add the vegetable strips and capers and toss briefly. Season with salt and pepper. Add 2 tablespoons of the pasta cooking water. Mix in the drained spaghetti and basil leaves. Serve the vegetable spaghetti sprinkled with Parmesan.