Rocket-vegetable spaghetti

Name: Rocket-vegetable spaghetti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small stick of leek (leek); 150-200 g Sweet peas; 1 medium zucchini; 1-2 Garlic cloves; 6 TABLESPOONS Oil (e.g. olive oil); 200 g frozen peas; 7-10 Tbsp salt, white pepper; 400 g Spaghetti; 75 g Arugula (rocket)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small stick of leek (leek)
150-200 g Sweet peas
1 medium zucchini
1-2 Garlic cloves
6 TABLESPOONS Oil (e.g. olive oil)
200 g frozen peas
7-10 Tbsp salt, white pepper
400 g Spaghetti
75 g Arugula (rocket)

Directions

1
Clean and wash the vegetables. Cut leek and sugar snap peas into fine strips. Halve the zucchini and cut into diagonal slices. Peel garlic and chop finely
2
Heat the oil in a pan. Fry the garlic, leek and zucchini for approx. 8 minutes while turning
3
After approx. 4 minutes, add sugar snap peas and peas and steam. Season with salt and pepper
4
Cook the spaghetti in a large pot in plenty of boiling salted water for 8-10 minutes until al dente
5
Wash, clean and drain the arugula. Pluck a little smaller if necessary. Grate cheese. Drain spaghetti. Mix well with cheese, vegetables and rocket in a pasta pot. Season with salt and pepper