Vegetables with Whole-wheat Spaghetti
Peel carrots and cut lengthwise into narrow, thin strips. Trim leek, rinse and cut lengthwise into narrow strips. Cook carrots in salted water for 5 minutes. Add leek during the last minute. Remove and drain in a sieve. Clean, trim and slice the mushrooms. Heat olive oil in a large skillet. Add carrots and leek and toss briefly. Peel garlic and squeeze through a press into the skillet. Add mushrooms and sauté until tender. Season with salt and pepper.
Cook spaghetti in plenty of salted water according to package instructions until al dente. Rinse chives and cut into rolls. Drain spaghetti and mix with the vegetables and chives. Top with shaved Parmesan.