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🍽️ Spaghetti with fresh vegetables and homemade pesto

704 kcal · 30 min · 4 servings

Ingredients

• 125 g flat-leaf parsley
• 1 clove garlic
• 60 g grated Parmesan
• 125 ml cold-pressed rapeseed oil
• salt
• pepper (from the mill)
• 200 g carrots
• 1 zucchini
• 400 g spaghetti

Instructions

1. 1. Wash the fresh parsley thoroughly under cold water.
2. 2. Pat the parsley dry with a kitchen towel.
3. 3. Pick the parsley leaves off the stems.
4. 4. Place the parsley leaves in an electric chopper.
5. 5. Chop the parsley very finely.
6. 6. Peel the garlic clove.
7. 7. Dice the garlic into small cubes.
8. 8. Add the grated parmesan, the oil, and the diced garlic to the chopped parsley.
9. 9. Process the mixture in the chopper until everything is finely combined.
10. 10. Season the pesto to your taste with salt and pepper.
11. 11. Peel the carrots.
12. 12. Wash the peeled carrots.
13. 13. Wash the zucchini.
14. 14. Grate the carrots into fine strips.
15. 15. Grate the zucchini into fine strips.
16. 16. Bring a large pot of salted water to a boil.
17. 17. Cook the spaghetti in the boiling water until firm to the bite (al dente).
18. 18. Add the grated carrots and zucchini to the pasta water.
19. 19. Cook the vegetables for 5 minutes.
20. 20. Drain the pasta and vegetables together.
21. 21. Reserve about 50 milliliters of the pasta cooking water.
22. 22. Place the drained spaghetti and vegetables in a bowl.
23. 23. Add the prepared pesto.
24. 24. Mix the pasta, vegetables, and pesto well.
25. 25. Stir in some of the reserved pasta water if the sauce seems too dry.

Nutrition per serving

• kcal: 704
• Protein: 20 g · Fett/Fat: 34 g · Carbs: 78 g