Summary

Ingredients

• 50 g whole wheat spahetti
• 1 onion (s)
• some garlic
• 1 tuber fennel
• 500 g carrot (s)
• 2 tomato (s)
• 1 teaspoon vegetable stock
• some white wine
• 0.5 ½ lemon (s), juice from it
• Salt and pepper
• 5 slices salami

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Instructions

1. Cut the fennel into small strips with a slicer and cut the carrots into strips with a Julienne peeler or a potato peeler.
2. Cook the spaghetti in salted water.
3. Chop the onion and sauté briefly in a little oil together with the garlic. Then add the fennel, sauté briefly and then add the carrots. Steam until the vegetables are cooked but still crisp. Then sprinkle 1 teaspoon of vegetable stock powder over it and deglaze with a dash of white wine and the juice of 1/2 lemon.
4. Cut the tomato into cubes and fold in with the cooked spaghetti. Season with salt and pepper and cut a few slices of salami into slices and sprinkle over them.
5. You can also leave out the spaghetti, but I think that at least a few carbohydrates won`t do any harm.