Spaghetti With Zucchini And Carrots. Delicious!

Spaghetti with zucchini and carrots is very easy to prepare and ideal for incorporating more vegetables into the diet of the little ones and the whole family. So it can be a good option for cooking if you have vegetarian or vegan guests at home.

Next, we’ll show you how to prepare a mouth-watering spaghetti with zucchini and carrots, and we’ll give you options to make this dish renew every time it’s made!

Nutritional benefits of the dish

When made with wheat flour or semolina, spaghetti provides a large amount of carbohydrates to the diet (approximately 82 grams of carbohydrate per 100 grams of pasta). These carbohydrates are slow to absorb, so the feeling of fullness lasts longer and energy is progressively released.

It’s worth noting that if you intend to cook this spaghetti with zucchini and carrots for a vegetarian or vegan family member or friend, you should first find out if they consume eggs or not and then choose the pasta according to their preference.

Zucchini, in turn, is one of the vegetables with the lowest caloric value; about 14 kcal per 100 grams. Therefore, its inclusion in weight loss diets is generally recommended. For every 100 grams of zucchini we will also ingest: potassium (140 mg), calcium (24 mg), selenium (17 mg), vitamin C (22 mg) and folates (13 μg).

Finally, let’s look at the carrot (40 kcal / 100 g). S most notable feature is the water content of vitamin A and carotenoids with provitamin A activity, such as beta-carotene, which are transformed into vitamin A in the body. This substance contributes to the care of the skin, mucous membranes and vision.

As you can see, today’s recipe is a dish with a great nutritional value, perfect for eating well without going overboard in calories and to feel satiated for a longer time, thus avoiding “snacking”.

Spaghetti with zucchini and carrots

Ingredients (4 people)

• 400 g of spaghetti
• 100 g of zucchini
• 100 g of carrots
• 1 onion
• 100 ml of fresh cream

• 1 cube of vegetable broth
• Extra virgin olive oil (amount required)
• Salt and pepper to taste
• Nutmeg (optional)
• Parmesan or Grana Padano cheese (optional)

Preparation

1. First, put the water with a pinch of salt to heat in a pan.
2. Then cook the spaghetti for the time indicated on the package. If you make your own homemade pasta or have purchased fresh pasta, remember that cooking times are much shorter and you should take care to remove it when it is al dente.
3. Wash carrots and zucchini well.
4. Cut the vegetables into Julienne (strips)
5. Then chop the onion finely. The smaller the better.
6. Put a little oil in a pan and saute the vegetables. Add salt, pepper and nutmeg to taste.
7. Heat the cream and dissolve the vegetable stock in it.
8. Add the cream to the vegetable stir fry and cook for about 3 minutes. The idea is to get soft carrots and zucchini without overcooking them.
9. Remove the noodles from the water and add to the pan. Mix a little so that it integrates with the vegetables.
10. Finally, serve and sprinkle with grated parmesan cheese or grana padano.

Ideas for spaghetti with zucchini and carrots

• If you like the food a little tastier, you can, for example, add two cloves of garlic and some spicy paprika to the preparation. Chop the garlic and add it to the pan before the carrots and zucchini. Then continue the recipe steps in the same way.
• Another good idea to add a spicy touch is to grate fresh ginger on vegetables.
• Add peppers of different colors cut into Julienne or chopped tomatoes to sauté the vegetables. You can also include broccoli.
• Finally, to vary the recipe, as long as there are no vegetarians or vegans among those eating the dish, you can incorporate minced meat into the vegetables, as well as fried tomatoes. You’ll get a bolognese sauce with vegetables that the little ones will love.

What did you think of our recipe for spaghetti with zucchini and carrots? We hope you prepare it at home and enjoy it with your whole family! Maybe it will become part of your usual cookbook.