Zucchini & carrots in spaghetti look

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 100 g Almond slivers
  • 1 Lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 6 TABLESPOONS Olive oil
  • 1⁄2 Federation Basil
  • 7-10 Tbsp 1-1 1⁄2 Tsp Sea salt flakes
  • 1 Garlic clove
  • 500 g Carrots
  • 2 (approx. 500 g) Courgette
  • 1 Cucumber

Directions

  1. 1

    For the almond parmesan, roast almond slivers in a pan without fat while stirring until golden brown. IMPORTANT: Always stand by the pan! The browning goes super fast. Remove the almonds immediately and let them cool on a plate.

  2. 2

    In the meantime, halve the lemon and squeeze the juice. Mix 5 tablespoons lemon juice with 1 pinch of salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil. Wash basil, shake dry and pluck off leaves.

  3. 3

    Chop cooled almonds very finely with a sharp knife (or if you have a universal chopper, use it for this purpose). Mix finely chopped almonds with sea salt.

  4. 4

    For the noodles, peel the garlic and chop finely. Clean and wash the carrots, zucchini and cucumber. Cut the vegetables one by one with a spiral slicer into fine spaghetti. Heat 3 tablespoons of oil in a large frying pan.

  5. 5

    Steam garlic briefly in it. Then add the carrot strips and sauté for approx. 2 minutes, turning. Then steam the zucchini for about 1 minute while turning. Remove from the heat. Pour the veggie spaghetti into a large bowl.

  6. 6

    Cut basil into coarse strips and fold into the steamed carrot-zucchini spaghetti with cucumber strips. Mix everything with the lemon vinaigrette. Season again with salt, pepper and sugar.

  7. 7

    Serve with almond parmesan. When life gives you an extra lemon, sprinkle it on your veggie spaghetti.