Whole Grain Spaghetti with Zucchini and Fennel Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g whole wheat pasta, preferably whole wheat spahetti
- 500 g fennel bulb (s), cut into pieces
- 500 g zucchini, cut into not too thin slices
- 250 g cocktail tomatoes, halved
- 1 red pepper (s), cleaned and cut into pieces
- 1 shallot (s), peeled and cut into cubes
- 2 cloves garlic, peeled and cut into large pieces
- 3 tablespoon olive oil
- salt and pepper
- thyme
- rosemary
Print Recipe
Pin Recipe Instructions
- Cook the whole wheat spaghetti in salted water until firm to the bite.
- Briefly sweat the shallots in hot olive oil, add the fennel and reduce the temperature. Steam for about 5 minutes, stir again and again and add the zucchini, stew for another 5 minutes. Stir in the salt, pepper, herbs and garlic. Add paprika and tomatoes, stir everything well and cook for another 2 - 3 minutes, then season to taste.
- Fold in well-drained pasta.
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