Pasta with Zucchini, Carrots and Herbs
Almost everyone likes courgettes, their slightly nutty taste and pleasant mildness make them versatile and so popular. They also have a lot to offer in terms of health: Minerals such as potassium and magnesium are important for metabolic processes and relaxed muscles and nerves. The green vegetables also score points with blood-forming iron, which is needed for the transport of oxygen in the body. The beta-carotene from the carrots not only adds a beautiful colour to the pasta but also gives us a fresh complexion.
To make the pasta a little less caloric, you can reduce the amount of spaghetti and use more vegetable spaghetti, i.e. zucchini and carrots. If you are as big a fan of these two vegetables as we are, you will also love our low carb zucchini-carrot pancakes.
Ingredients
- Ingredients
- 2 carrots
- 1 Zucchini
- 2 garlic cloves
- 4 Tbsps olive oil
- 1 Tbsp Sesame seeds
- salt
- freshly ground peppers
- 400 grams Spaghetti
- 1 small Fresh herbs (sage, basil, marjoram and parsley leaves)
- 3 Tbsps vegetable oil
Preparation steps
Rinse the vegetables. Peel the carrot and zucchini and cut into thin strips. Peel and chop the garlic.
Heat the olive oil and sauté the vegetables and garlic for 1-2 minutes. Add the sesame seeds and season with salt and pepper.
Cook the pasta in plenty of salted water until al dente.
Rinse the herbs and shake dry.
Heat some oil and sauté the herb leaves in portions for a few seconds until crispy. Drain on absorbent paper.
Drain the pasta, mix with the vegetables and serve garnished with the fried herb leaves.