Zucchini & carrots in spaghetti look

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   For the almond parmesan, roast almond slivers in a pan without fat while stirring until golden brown. IMPORTANT: Always stand by the pan! The browning goes super fast. Remove the almonds immediately and let them cool on a plate.

2. 2

   In the meantime, halve the lemon and squeeze the juice. Mix 5 tablespoons lemon juice with 1 pinch of salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil. Wash basil, shake dry and pluck off leaves.

3. 3

   Chop cooled almonds very finely with a sharp knife (or if you have a universal chopper, use it for this purpose). Mix finely chopped almonds with sea salt.

4. 4

   For the noodles, peel the garlic and chop finely. Clean and wash the carrots, zucchini and cucumber. Cut the vegetables one by one with a spiral slicer into fine spaghetti. Heat 3 tablespoons of oil in a large frying pan.

5. 5

   Steam garlic briefly in it. Then add the carrot strips and sauté for approx. 2 minutes, turning. Then steam the zucchini for about 1 minute while turning. Remove from the heat. Pour the veggie spaghetti into a large bowl.

6. 6

   Cut basil into coarse strips and fold into the steamed carrot-zucchini spaghetti with cucumber strips. Mix everything with the lemon vinaigrette. Season again with salt, pepper and sugar.

7. 7

   Serve with almond parmesan. When life gives you an extra lemon, sprinkle it on your veggie spaghetti.