Vegetable spaghetti with basil, lemon vinaigrette and almond parmesan

Name: Vegetable spaghetti with basil, lemon vinaigrette and almond parmesan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g Almond slivers; 1 Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 1/2 bunch Basil; 1/2-1 TEASPOON Sea salt flakes; 3-4 (approx. 500 g) Carrots; 2 (approx. 500 g) Courgette; 1 (approx. 500 g) Cucumber

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g Almond slivers
1 Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
1/2 bunch Basil
1/2-1 TEASPOON Sea salt flakes
3-4 (approx. 500 g) Carrots
2 (approx. 500 g) Courgette
1 (approx. 500 g) Cucumber

Directions

1
Roast the almond slivers in a pan without fat, take them out immediately and let them cool down. Halve the lemon and squeeze the juice. Mix 5 tablespoons lemon juice with some salt and pepper. Fold in 3 tablespoons of oil.
2
Wash the basil and shake dry. Pluck off the leaves and put them aside.
3
Mix almonds and sea salt flakes and chop finely. Clean, wash and drain the carrots, zucchini and cucumber. Cut the vegetables separately with a spiral slicer into fine strips (spaghetti).
4
Heat 3 tablespoons of oil in a large frying pan and fry the carrot strips for 1-2 minutes, turning them vigorously. Add zucchini strips and steam for about 1 minute, turning. Cut basil into coarse strips.
5
Fold cucumber strips under the steamed vegetable spaghetti. Mix with vinaigrette and basil and season to taste with a little salt and pepper. Arrange in deep plates or bowls and sprinkle with the almond mixture.
6
Possibly garnish with lemon wedges.