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
Whole Grain Spaghetti with Zucchini and Fennel Vegetables
Whole Grain Spaghetti with Zucchini and Fennel Vegetables

Instructions

  1. Cook the whole wheat spaghetti in salted water until firm to the bite.
  2. 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.
  3. Fold in well-drained pasta.

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