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🍽️ Whole wheat spaghetti with tomato vegetable sauce

491 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat spaghetti
• salt
• 5 tomatoes
• 2 carrots
• 1 zucchini
• 200 g green beans
• 0.5 eggplant
• 1 red onion
• 1 clove of garlic
• 2 tbsp olive oil
• 50 ml dry white wine
• 100 ml vegetable broth
• pepper (from the mill)
• 4 tbsp freshly grated Parmesan

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Add the whole wheat spaghetti to the boiling water.
3. 3. Cook the pasta until it is al dente.
4. 4. Place the tomatoes in a pot with boiling water.
5. 5. Remove the tomatoes immediately and place them in cold water.
6. 6. Peel the skin off the tomatoes.
7. 7. Cut the tomatoes into quarters.
8. 8. Remove the seeds from the tomatoes.
9. 9. Cut the tomato flesh into small cubes.
10. 10. Peel the carrots.
11. 11. Cut the carrots into thin batons.
12. 12. Wash the zucchini.
13. 13. Cut the zucchini in half lengthwise.
14. 14. Remove the seeds from the zucchini.
15. 15. Cut the zucchini into thin batons as well.
16. 16. Wash the beans.
17. 17. Trim the ends off the beans.
18. 18. Boil the beans in salted boiling water for 8 minutes.
19. 19. Drain the beans.
20. 20. Place the beans in cold water.
21. 21. Let the beans drain well.
22. 22. Wash the eggplant.
23. 23. Cut the eggplant into thin strips.
24. 24. Peel the onion.
25. 25. Peel the garlic clove.
26. 26. Finely chop the onion.
27. 27. Finely chop the garlic.
28. 28. Heat oil in a hot pan.
29. 29. Add the onion and garlic to the pan.
30. 30. Sauté the vegetables until translucent.
31. 31. Add the cut vegetables to the pan.
32. 32. Sauté the vegetables briefly.
33. 33. Add the diced tomatoes.
34. 34. Deglaze the mixture with wine.
35. 35. Add the broth.
36. 36. Season the sauce with salt.
37. 37. Season the sauce with pepper.
38. 38. Simmer the sauce over medium heat for 3 to 4 minutes.
39. 39. Drain the pasta.
40. 40. Let the pasta drain well.
41. 41. Add the pasta to the pan with the vegetables.
42. 42. Toss everything well.
43. 43. Taste the sauce again and adjust seasoning.
44. 44. Warm the bowls.
45. 45. Serve the pasta in the warmed bowls.
46. 46. Grate fresh Parmesan over the dish.
47. 47. Serve the dish.

Nutrition per serving

• kcal: 491
• Protein: 21 g · Fett/Fat: 11 g · Carbs: 73 g