Veggie Spaghetti

Spring Veggie Spaghetti

Posted on Posted in Main dishes

Do you like spaghetti, as I do? I try many variations and this one, I make very often. It is a season for asparagus and I need to make use of it.

Asparagus not just looks good on plate and is perfect as decoration but also is packed with antioxidants. It slows the aging process and protects the skin. One package of it everyday please!

Asparagus is rich in folate. Rich in what? Vitamin B, which is very important for women during pregnancy. It is high in vitamin K, beta-caroten, vitamin C, zinc and selen.

Not to mention other delicious veggies and their benefits in the recipe. Shall we start?

 

For 2 portions we will need:

200g spaghetti

8 stalks green asparagus

1 small zucchini

180g tofu

green olives

1 onion

olive oil

salt, black pepper, thyme, turmeric

 

Cook the spaghetti in salted water. Ok, the base is ready 🙂

Heat 1 tablespoon olive oil in a pan and roast the sliced onion. Cut tofu into cubes and add to onions. Season with salt, pepper, thyme and turmeric for the nice yellow colour. Roast for 2-3 minutes and stir occasionally.

In another pan heat 2 tablespoons olive oil and roast sliced zucchini until golden brown. Season with salt, pepper and thyme.

In meantime, clean asparagus, remove the wooden ends and peel the skin. Cook in salted water for 7 minutes. What I sometimes do, I add the asparagus into spaghetti and cook it together. I don´t have to wash another pot and the spaghetti get nice taste. Two in one 🙂

In the end mix everything together and add green olives. You can put the spaghetti into zucchini pan, as there is the best taste from seasoning and olive oil and we want to use it!

 

Enjoy your lunch my friends! Happy weekend!

 

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