Pasta with Zucchini, Carrots and Herbs

Ingredients

• 400 g Whole Wheat Spaghetti
• 2 carrots
• 1 Zucchini
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tbsp Sesame seeds
• Salt
• Pepper (freshly ground)
• 1 bundle herbs (sage, basil, marjoram and parsley leaves)

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente, drain in a colander and set aside.

2. 2.

   Wash the vegetables; peel the carrots and slice them with a vegetable peeler or mandoline into thin strips along with the zucchini. Peel and dice the garlic. Heat 1 tbsp olive oil in a pan, sauté the vegetable strips and garlic for 1–2 minutes over medium heat. Add the sesame seeds and season with salt and pepper.

3. 3.

   Wash the herbs, shake dry and pluck the leaves from the stems. Heat the remaining oil and briefly fry the herb leaves until crisp. Drain on paper towels.

4. 4.

   Toss the pasta with the vegetable strips and top with the fried herb leaves before serving.