Pasta with Vegetables and Mini Corn

Ingredients

• 400 g baby corn (drained weight; jar)
• 2 carrots
• 2 pre‑cooked beets
• 2 green bell pepper caps
• 400 g spaghetti
• Salt
• 4 tbsp butter
• 75 ml vegetable broth
• 50 g sprouts
• 1 tbsp chopped parsley

Instructions

1. 1.

   Wash and drain the corn kernels.

2. 2.

   Peel carrots and cut them lengthwise into ~3 mm thick slices. Slice the pre‑cooked beets thinly as well. Rinse the green bell pepper caps, halve them, and trim. From the vegetables, remove small and large florets as desired.

3. 3.

   Cook spaghetti in salted water until al dente.

4. 4.

   Sauté carrots and bell peppers in 2 tbsp hot butter, pour in vegetable broth, cover and simmer for about 1–2 min until still firm. Add beets and washed sprouts. Mix in drained spaghetti, remaining butter, corn kernels, and parsley. Season with salt and serve.