Rocket-vegetable spaghetti

Name: Rocket-vegetable spaghetti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small stick of leek (leek); 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; 7-10 Tbsp Pepper; 400 g Spaghettini; 75 g Rocket; 75 g Parmesan cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small stick of leek (leek)
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
7-10 Tbsp Pepper
400 g Spaghettini
75 g Rocket
75 g Parmesan cheese

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. Heat oil in a pan.
2
Steam garlic, leek and zucchini for about 8 minutes while turning. After approx. 4 minutes add mangetout and peas and steam. Season with salt and pepper. Cook the spaghetti in a large pot in plenty of boiling salted water according to the instructions on the packet until firm to the bite.
3
Wash, clean and drain the rocket. 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.