Pan-fried vegetables with spaghetti

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   First I put salt water on the noodles. Then I peel or clean and wash mushrooms, garlic and vegetables. I cut garlic and carrots into thin slices, the spring onions into large pieces. Cut large mushrooms in half. I pluck the needles off the rosemary

2. 2

   In a large pan I heat 3 tablespoons of oil. Fry the carrots, garlic, spring onions, mushrooms and rosemary for about 3 minutes.

3. 3

   In the meantime, I cut the rest of the vegetables into small pieces. Wash the basil and remove the leaves. Cook the noodles in boiling salted water for 8-10 minutes

4. 4

   Now I add fennel and paprika to the pan and fry everything for another 2-3 minutes. Then add the zucchini. Fry everything again thoroughly. Then pour 1/2 cup of water and wine. Stir in broth and bring to the boil once. Let everything simmer for 3 minutes at low heat. Season with salt, pepper and a pinch of sugar. Fold in basil leaves

5. 5

   Then I drain the noodles and let them drip off. In the noodle pot I heat 1-2 tablespoons of oil and roast the chili flakes briefly in it. Swivel the noodles in it. Arrange everything on a plate and serve with freshly grated Parmesan

Nutrition Facts

KCAL
560 kcal

CARBS
86 g

FATS
13 g

PROTEINS
18 g