Summary

Ingredients

• 300 g zucchini
• 300 g carrot (s)
• 1 onion (s)
• 2 cloves garlic)
• 100 g whole wheat spahetti
• 150 ml cream
• 150 ml white wine, drier
• 4 tablespoon olive oil for frying
• 1 teaspoon vegetable stock, grainy
• some salt and pepper
• 100 g parmesan, rated

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Instructions

1. Cut the zucchini and carrots into vegetable spaghetti with a spiral cutter or a vegetable peeler. Halve the onion and cut into fine strips. Finely chop the garlic.
2. Cook the whole wheat spaghetti in salted water for about 7 minutes al dente, strain and set aside.
3. Heat olive oil in a large pan and lightly fry the onion strips. Then add the zucchini, carrot spaghetti and garlic and carefully fry until the vegetables are firm to the bite. Then deglaze the vegetables with the white wine and let them boil down a little. Then add the cream and season with salt, pepper and grainy vegetable stock. Let the vegetable sauce reduce a little. Then add the spaghetti and mix everything well.
4. Arrange the vegetable spaghetti in a deep plate and sprinkle with the grated parmesan.