Vegetable spaghetti  

This dish also happens to be incredibly simple and quick to make. It’s ready in just 20 minutes, and there’s very little prep or chopping involved. It’s perfect for busy week day nights, but also for weekends when you want to prepare something quick for friends and family.

Ingredients

50 g spaghetti

20 g bean sprouts

20 g cleaned carrot

20 g celery stick

20 g spinach leaves

2 teaspoons olive oil

soy sauce

salt

Procedure

To prepare spaghetti with thinly sliced vegetables, carrot and celery, then sauté them, for just a few minutes, with 2 teaspoons of extra virgin olive oil in a non-stick pan. At the end of cooking, add a spoonful of soy sauce, the bean sprouts and the spinach leaves, peeled, washed and chopped; Let them wilt for about a minute with the other vegetables, which will remain quite crunchy. Boil the spaghetti in boiling salted water, drain and quickly sauté with the vegetables, to flavor them well. Serve immediately.