Spaghetti with vegetables

Name: Spaghetti with vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 bunch of greens; 1 Courgette; 1 Onion; 1 Garlic clove; 2 TABLESPOONS clarified butter; 400-500 g Spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Tomatoes; 1 TEASPOON Vegetable broth; 7-10 Tbsp a few squirts of Tabasco; 3-4 Stem(s) Basil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 bunch of greens
1 Courgette
1 Onion
1 Garlic clove
2 TABLESPOONS clarified butter
400-500 g Spaghetti
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) Tomatoes
1 TEASPOON Vegetable broth
7-10 Tbsp a few squirts of Tabasco
3-4 Stem(s) Basil

Directions

1
Clean or peel and wash the soup greens and courgettes. Peel onion and garlic. Dice everything very finely
2
Fry carrots and celery in hot clarified butter for about 5 minutes. Add zucchini, onion, leek and garlic. Fry everything else for about 5 minutes
3
Cook the spaghetti in plenty of boiling salted water for about 8 minutes until al dente
4
Add the tomatoes, juice and stock to the vegetables. Chop the tomatoes slightly. Simmer for 5 minutes. Season with salt, pepper and Tabasco
5
Wash, pluck and finely chop the basil. Slice or grate the parmesan. Stir half the basil into the sauce. Drain spaghetti and serve with the sauce. Sprinkle the rest of the basil and parmesan on top