Spaghetti With Zucchini And Carrots: Easy And Delicious Recipe!

Pasta with vegetables tastes delicious and provides important nutrients. You can conquer the whole family with it and our recipe for today is quick and easy to prepare. 

Spaghetti with zucchini and carrots are very easy to make and perfect for providing veggies for the whole family. This recipe is also suitable for vegetarians and vegans. 

Then learn how to prepare this dish. We also introduce you to different variants that provide variety on the dining table.

What nutrients does this dish provide?

Spaghetti is made from wheat flour and is  therefore high in carbohydrates (around 82 per 100 grams). These are absorbed slowly and therefore ensure a long-lasting feeling of satiety and gradually release energy.

If you want to make this recipe vegetarian or vegan, don’t forget to  make sure the spaghetti doesn’t contain eggs. 

Zucchini are a very low-calorie vegetable. They only provide 14 kcal per 100 grams, which is  why this type of vegetable is also recommended in weight-loss diets. 100 grams of zucchini provide approximately 140 mg of potassium, 24 mg of calcium, 17 mg of selenium, 22 mg of vitamin C and 13 μg of folate.

Carrots also contain valuable nutrients and only 40 kcal per 100 grams. They are also characterized by vitamin A and  carotenoids, such as beta-carotene, which is converted into vitamin A in the body. This vital substance cares for the skin and is also very important for the eyes and mucous membranes.

As you can see, it is a very healthy recipe that is  low in calories and has a filling effect at the same time. You can use it to prevent unhealthy snacks in between.

Spaghetti with zucchini and carrots

Then we will explain step by step how you can prepare this simple recipe. Of course, you can also get creative yourself and use other vegetables. For a change, this recipe is also recommended with a delicious sauce.

ingredients for 4 persons

• 400 g of spaghetti
• 100 g zucchini
• 100 g carrots
• 1 onion
• 100 ml of cream
• 1 cube of vegetable stock
• extra virgin olive oil
• Salt and pepper to taste
• Nutmeg (optional)
• Parmesan or Grana Padano (optional)

preparation

1. In a large saucepan, heat water with a pinch of salt.
2. As soon as the water boils, add the spaghetti and cook it “al dente”.
3. Wash the carrots and zucchini.
4. Cut the vegetables into fine strips.
5. Then you chop the onion as small as possible.
6. Now put some olive oil in a pan and fry the vegetables in it. Season with salt, pepper and nutmeg to taste.
7. Then heat the cream and dissolve the stock cube in it.
8. Then you put the cream in the pan and let everything simmer for about 3 minutes. The carrots and zucchini should still have a light bite.
9. As soon as the spaghetthi are “al dente”, take them off the stove and pour off the water. Then mix the pasta with the vegetable sauce.
10. If you like, you can serve this dish with grated Parmesan or Grana Padano.

Variants for this recipe with spaghetti

• If you love spicy foods,  you can add two cloves of garlic and some hot paprika powder. Simply fry the chopped garlic cloves in oil before adding the carrots and zucchini. Then you cook the recipe as described above.
• Another good idea is to use some grated ginger to flavor it. The spaghetti tastes so slightly hot.
• You can of course also  add other vegetables, such as broccoli. 
• If no vegans are eating,  you can also conjure up a completely new recipe with minced meat and tomato sauce. The result is a vegetable Bolognese that will taste great even for the little ones in the house.

Do you feel like trying this delicious pasta recipe? The whole family is sure to enjoy it. It might even become your favorite recipe!