Vegetable Spaghetti Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 2 medium garlic cloves, chopped fine | ||
| Zucchini | 2 Ounce, shredded | |
| Squash | 2 Ounce, shredded | |
| Carrot | 2 Ounce, shredded | |
| Celery root | 1 Ounce, shredded | |
| White of leek | 1 Ounce, shredded | |
| Chicken broth | 1 Cup (16 tbs), reduced | |
| Basil leaves | 1 Tablespoon, finely shredded | |
| 1 tablespoon chopped fresh Italian parsley | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| black pepper | 1 | |
| Cooked spaghetti | 1 pound, drained | |
Directions
In a large skillet, heat the olive oil with the garlic over moderate heat.
As soon as the garlic sizzles, add the shredded vegetables and saute, stirring, for about 30 seconds.
Add the broth and bring it to a boil.
Simmer briefly, just until the vegetables are tender-crisp.
Pour the vegetables and broth over cooked pasta and toss with the basil, parsley, Parmesan, and black pepper to taste.
As soon as the garlic sizzles, add the shredded vegetables and saute, stirring, for about 30 seconds.
Add the broth and bring it to a boil.
Simmer briefly, just until the vegetables are tender-crisp.
Pour the vegetables and broth over cooked pasta and toss with the basil, parsley, Parmesan, and black pepper to taste.
Chef
