For the vegetable spaghetti, cook the spaghetti noodles (or other noodles) in salted water until al dente – strain and toss in butter.
Chop the onion and garlic and fry them in a pan heated with a little olive oil. Coarsely grate carrots and zucchini and fry in the pan.
Pour in strained tomatoes – boil once briefly and season with salt and pepper. Finely chop the basil and add to the sauce.
Sprinkle with parmesan before serving.
Preparation Tip:
When it comes to pasta, I like to use Bavette pasta (No. 13) from Barilla.