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🍽️ Crunchy Vegetables with Whole Wheat Spaghetti

588 kcal · 30 min · 4 servings

Crunchy Vegetables with Whole Wheat Spaghetti Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots.
  2. 2. Slice the carrots lengthwise into very thin, narrow strips.
  3. 3. Remove the green ends from the leek.
  4. 4. Wash the leek thoroughly.
  5. 5. Slice the leek lengthwise into narrow strips.
  6. 6. Bring a pot of salted water to a boil.
  7. 7. Add the carrot strips to the boiling water.
  8. 8. Cook the carrots for 5 minutes.
  9. 9. Add the leek strips to the pot.
  10. 10. Cook the vegetables for another 1 minute.
  11. 11. Drain the vegetables.
  12. 12. Let the vegetables drain in a sieve.
  13. 13. Clean the mushrooms of dirt.
  14. 14. Slice the mushrooms into thin slices.
  15. 15. Heat olive oil in a large pan.
  16. 16. Add the drained vegetables to the hot pan.
  17. 17. Toss the vegetables briefly in the pan.
  18. 18. Peel the garlic.
  19. 19. Press the garlic directly into the pan.
  20. 20. Add the mushroom slices to the pan.
  21. 21. Stir everything well.
  22. 22. Season the mixture with salt.
  23. 23. Season the mixture with pepper.
  24. 24. Bring a large pot of salted water to a boil.
  25. 25. Cook the whole wheat spaghetti according to package instructions until al dente (firm to the bite).
  26. 26. Rinse the chives under cold water.
  27. 27. Cut the chives into small rings.
  28. 28. Drain the spaghetti.
  29. 29. Let the spaghetti drain well.
  30. 30. Mix the spaghetti with the vegetables.
  31. 31. Fold the chives into the pasta-vegetable mixture.
  32. 32. Grate Parmesan over the finished dish.

Nutrition per serving