Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic
• 2 tablespoon olive oil
• 2 zucchini
• 2 carrot (s)
• 2 cups cream
• 2 teaspoons vegetable broth, grained
• 1 packet herbs, Italian style (frozen)
• Parmesan
• salt
• 500 g spahetti
• Pine nuts
• pepper from the grinder

Print Recipe Pin Recipe

Instructions

1. Peel onion and garlic and chop finely. Grate the zucchini and carrots.
2. Sauté onions and garlic in heated olive oil until translucent, add zucchini and grated carrots and sauté. Pour in the cream and stir in the vegetable stock. Cook over low heat. Finally add the parmesan and herbs. Pepper and sparingly salt (because of the parmesan).
3. Cook the spaghetti until al dente according to the instructions on the packet and drain.
4. Roast pine nuts and mix with the spaghetti. Arrange on plates and serve with the sauce.
5. Tip: If you don`t like it vegetarian, you can cut the chicken or turkey breast fillet into strips, fry them and add them to the sauce.
6. If the sauce is too creamy for you, you can replace all or part of the cream with milk.
7. The consistency of the sauce changes depending on whether the vegetables are grated coarser or finer.