Mixed Veggies with Spaghetti Recipe Video
Summary
Ingredients
| Olive oil | 2 Tablespoon | |
| Peppercorns | 1 Teaspoon | |
| Cracked black pepper | 1⁄2 Teaspoon | |
| Zucchini | 100 Gram, julienned | |
| Leeks | 100 Gram, julienned | |
| Carrot | 100 Gram, julienned | |
| Red pepper | 100 Gram, julienned | |
| Celery | 100 Gram, julienned | |
| Spaghetti | 250 Gram, cooked, drained | |
| Egg | 2 , boiled | |
| Paprika powder | 1 Teaspoon | |
| Arrowroot | 1 Tablespoon, blend (with 1/4 cup water) | |
| Salt | 1 Pinch |
Nutrition Facts
Serving size: Complete recipe
Calories 1496 Calories from Fat 401
% Daily Value*
Total Fat 45 g69.8%
Saturated Fat 8.2 g41%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 606.1 mg25.3%
Total Carbohydrates 236 g78.7%
Dietary Fiber 12.1 g48.5%
Sugars 17.7 g
Protein 56 g112.2%
Vitamin A 505.7% Vitamin C 283.5%
Calcium 32.8% Iron 92.7%
*Based on a 2000 Calorie diet
Directions
1. In a non-stick pan heat olive oil and add the black pepper and peppercorns. Let the flavors seep into the oil for half a minute.
2. Add all the prepared vegetables and saute until tender-crisp.
3. Add boiled and drained spaghetti, egg white, paprika and arrowroot mixture. Season with salt and toss well.
SERVING
4. Pile onto a plate and garnish it with egg yolks and a stalk of fresh herb.
NOTE
If you like an all vegetarian dish then you can avoid using eggs.
Editors Review
Looking for something interesting? You must try then mixed vegetables with spaghetti. Stir fried veggies are seasoned with pepper and then cooked with sphagetti and arrowroot is added to glaze the dish. This dish can be eaten at any time of the day!Chef
