Vegetable Spaghetti with Tomato Sauce

Ingredients

• 4 Carrots
• 2 Zucchini
• 400 g Whole Wheat Spaghetti
• Salt
• 2 Garlic cloves
• 2 tbsp olive oil
• 400 g diced tomatoes (canned)
• 2 tsp dried herbs of Provence
• Pepper
• 10 g parsley (0.5 bunch)
• 20 g basil (1 bunch)

Instructions

1. 1.

   Peel and wash carrots, peel if desired; cut both with a mandoline into thin strips.

2. 2.

   Cook spaghetti according to package instructions in plenty boiling salted water until al dente, adding carrot and zucchini strands about 3 minutes before the end. Drain everything in a sieve and let it drain well.

3. 3.

   Meanwhile, for the tomato sauce, peel garlic and slice thinly. Heat oil in a pot. Sauté garlic for about 2 minutes over medium heat. Add tomatoes and dried herbs of Provence, simmer on low heat for about 5–7 minutes. Season with salt and pepper afterwards.

4. 4.

   Wash parsley and basil, pat dry, remove leaves, set aside some small basil leaves; finely chop the remaining herbs.

5. 5.

   Mix vegetable noodles with half the tomato sauce and chopped herbs, serve on deep plates. Spoon the remaining tomato sauce over and sprinkle with reserved basil leaves.