Vegetable Spaghetti

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.

Related Recipes:

Spaghetti À La GuacamoleFor Spaghetti à la Guacamole, cook pasta in salted water until al dente, strain and mix with a drizzle of... Poppy Noodles À La SacherFor the poppy seed noodles, boil the peeled potatoes in lightly salted water until soft. Allow to steam well... Spaetzle with Ham on Wild Garlic Gorgonzola SauceFor the spaetzle with ham and wild garlic Gorgonzola sauce, mix the flour with a teaspoon of salt and sift... Spaghetti with TunaFor the spaghetti al tonno, cook the spaghetti al dente according to package directions and drain. Meanwhile... Spaghetti with Tomatoes (Spaghetti Mit Tomaten-Basilikum-Sugo)First, cook the spaghetti in plenty of salted water until al dente. Meanwhile, sauté the chopped tomatoes in... Poppy Noodles From Curd DoughFor the poppy seed noodles from curd dough beat butter with 30 g powdered sugar, the egg and vanilla sugar... Spaghetti Aglio E OlioIn a pot, bring plenty of salted water to a boil and cook the spaghetti in it “al dente”... Poppy Noodles Viennese StylePeel the potatoes, cut into cubes. Put on salted water, boil potatoes in it until soft, put them on a baking... Spaghetti CarbonaraFor the spaghetti alla carbonara, cook the pasta in salted water until al dente. Cut the ham into cubes and... Spaghetti with MushroomsFor the Spaghetti al Funghi, first clean the mushrooms and cut them into slices. Heat the olive oil in a pan...