Spaghetti With Zucchini And Carrot Delicious!
Spaghetti with zucchini and carrots are very easy to prepare and ideal to add more vegetables to the diet of the little ones and the whole family. On the other hand, it can be a good option for cooking if you have vegetarian or vegan guests at home.
Next, we will tell you how you can prepare some spaghetti with zucchini and carrot to lick your fingers and we will give you options so that this dish is renewed every time!
Nutritional benefits of the dish
When made with wheat flour or semolina, spaghetti contributes a large amount of carbohydrates to the diet (82 per 100 grams approximately). These carbohydrates are slowly absorbed, which is why the feeling of satiety lasts longer and energy is released progressively.
It is worth noting that if you plan to cook these Spaghetti with Zucchini and Carrot for a vegetarian or vegan family member or friend, you should first find out whether or not they consume eggs and choose the pasta accordingly.
Zucchini, for its part, is one of the vegetables with the lowest caloric value, about 14 kcal per 100 grams. Due to this, its inclusion in weight loss diets is usually recommended. Every 100 grams of zucchini we eat: potassium (140 mg), calcium (24 mg), selenium (17 mg), vitamin C (22 mg) and folates (13 μg).
Finally, let’s analyze the carrot (40 kcal / 100 g). Its most notable feature is its contribution of vitamin A and carotenoids with provitamin A activity, such as ß-carotene, which are then transformed into vitamin A within the body. This substance contributes to the care of the skin, vision and mucous membranes.
As you can see, today’s recipe is a dish of great nutritional contribution, perfect to eat well without exceeding calories and feeling satiated for longer, thus avoiding snacking.
Spaghetti with zucchini and carrot
Next, we will present you the step-by-step preparation of delicious spaghetti with zucchini and carrots. Of course, you can include other vegetables in the recipe and even a good sauce!
Ingredients (4 people)
- 400 g of spaghetti
- 100 g of zucchini
- 100 g carrot
- 1 onion
- 100 ml of cream
- 1 vegetable stock cube
- extra virgin olive oil (required amount)
- salt and pepper to taste)
- nutmeg (optional)
- Parmesan cheese or grana padano (optional)
Elaboration
- Put water with a pinch of salt to heat in a pot.
- Cook the spaghetti for the time indicated by the manufacturer. If you prepare your own homemade pasta or have bought fresh pasta, remember that the cooking times are much shorter and you should be careful to remove it al dente .
- Wash the carrots and zucchini well.
- Julienne the vegetables.
- Chop the onion finely. The smaller the better.
- Put a little olive oil in a frying pan and sauté the vegetables there. Add salt, pepper, and nutmeg to taste.
- Heat the cream and dissolve the vegetable broth in it.
- Add the cream to the pan and cook for about 3 minutes. The idea is to achieve tender but full-bodied carrots and zucchini.
- Remove the pasta from the water and add to the pan. Give it a couple of turns to blend in with the vegetables.
- Serve and sprinkle with Parmesan cheese or grana padano to taste.
Ideas for spaghetti with zucchini and carrot
- If you like your food a little tastier, you can add two garlic and a little hot paprika to the preparation. Crush the garlic and add them to the pan before the carrot and zucchini. Then continue the recipe steps in the same way.
- Another good idea for a spicy touch is to grate fresh ginger over the vegetables.
- Add julienned bell peppers of different colors or diced tomatoes to stir-fry vegetables. You can also add broccoli.
- To vary the recipe, as long as there are no vegetarians or vegans among the diners, you can include minced meat with vegetables, as well as fried tomato. You will get a Bolognese sauce with vegetables that the little ones will like a lot.
What do you think of our recipe for spaghetti with zucchini and carrot? We hope you prepare it at home and enjoy it with your whole family! It may become part of your regular cookbook.
