Rocket-vegetable spaghetti

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 small stick of leek (leek)
  • 200 g Sweet peas
  • 1 medium zucchini
  • 1-2 Garlic cloves
  • 6 TABLESPOONS Oil (e.g. olive oil)
  • 200 g frozen peas
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 400 g Spaghettini
  • 75 g Rocket
  • 75 g Parmesan cheese

Directions

  1. 1

    Clean and wash the vegetables. Cut leek and sugar snap peas into fine strips. Halve the zucchini and cut into diagonal slices. Peel garlic and chop finely. Heat oil in a pan.

  2. 2

    Steam garlic, leek and zucchini for about 8 minutes while turning. After approx. 4 minutes add mangetout and peas and steam. Season with salt and pepper. Cook the spaghetti in a large pot in plenty of boiling salted water according to the instructions on the packet until firm to the bite.

  3. 3

    Wash, clean and drain the rocket. Pluck a little smaller if necessary. Grate cheese. Drain spaghetti. Mix well with cheese, vegetables and rocket in a pasta pot. Season with salt and pepper.

Nutrition Facts

KCAL
630 kcal
CARBS
84 g
FATS
21 g
PROTEINS
22 g