Pasta with Vegetables

Ingredients

• 350 g whole‑grain spaghetti
• Salt
• 250 g large carrots (2 large carrots)
• 2 Zucchini
• 250 g celery root
• 250 ml vegetable broth
• 1 bundle mixed herbs (e.g., chives and parsley)
• 150 g Sour cream
• a splash of lemon juice
• Pepper

Instructions

1. 1.

   Cook the spaghetti according to package instructions in boiling salted water until al dente.

2. 2.

   Meanwhile, wash and cut the vegetables into manageable pieces, then spiral‑cut them into strips. Boil vegetable broth in a pot and cook each type of vegetable separately until tender; drain and combine them in a pan, reserving the broth.

3. 3.

   Wash and dry the herbs, shake off excess water, and chop. Add 125 ml of reserved broth to the vegetables, mix with herbs and sour cream, then season with lemon juice, salt, and pepper.

4. 4.

   Drain the pasta, mix it with the vegetable mixture, and divide onto four plates.