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🍝 Vegetable Spaghetti in Parchment Paper Packets

433 kcal · 30 min · 4 servings

Ingredients

• 200 g Carrots (2 Carrots)
• 1 bulb Fennel (1 small fennel bulb)
• 200 g Celery (2 stalks)
• 60 g Green beans
• 100 g thin Leek stalk (1 thin leek stalk)
• 150 g Whole wheat spaghetti
• Salt
• 0.5 bunch Basil
• 2 tbsp Olive oil
• 1 small dried Chili pepper
• 12 Cherry tomatoes
• 8 Green olives (pitted)
• 4 Capers (jar)

Instructions

1. 1. Peel the carrots.
2. 2. Wash the fennel and remove the tough cores.
3. 3. Wash the celery and remove the fibrous strings.
4. 4. Cut the carrots, fennel, and celery into approx. 1 cm cubes.
5. 5. Trim the beans and cut them into 1 cm long pieces.
6. 6. Wash the leek and slice it into thin rings.
7. 7. Bring salted water to a boil.
8. 8. Cook the spaghetti for 9 minutes.
9. 9. Add the vegetable cubes to the water after 7 minutes of cooking.
10. 10. Cook everything for another 2 minutes.
11. 11. Drain the pasta and vegetables and let them drip dry.
12. 12. Wash the basil while the pasta cooks.
13. 13. Shake the basil dry.
14. 14. Pluck the leaves from the stems.
15. 15. Finely chop the basil leaves.
16. 16. Lightly salt the basil.
17. 17. Crush the chili pepper.
18. 18. Add the chili to the basil.
19. 19. Pour in the olive oil.
20. 20. Stir the basil-oil mixture well.
21. 21. Wash the cherry tomatoes.
22. 22. Halve the cherry tomatoes.
23. 23. Chop the olives coarsely.
24. 24. Slice the capers.
25. 25. Place the spaghetti and vegetables in a large bowl.
26. 26. Add the halved tomatoes.
27. 27. Add the chopped olives.
28. 28. Add the caper slices.
29. 29. Pour the basil-oil mixture over everything.
30. 30. Toss all ingredients well in the bowl.
31. 31. Lay out two pieces of parchment paper (30x50 cm each) flat.
32. 32. Lightly oil the parchment paper.
33. 33. Distribute the vegetable spaghetti mixture onto the paper.
34. 34. Fold the parchment paper sheets together.
35. 35. Seal the packets firmly by folding over the edges.
36. 36. Preheat the oven to 200 °C (fan: 180 °C, gas: mark 3).
37. 37. Bake the packets in the oven for 15 minutes.

Nutrition per serving

• kcal: 433
• Protein: 16 g · Fett/Fat: 14 g · Carbs: 56 g