Vegetable spaghetti and tomato sauce
- 2 green zucchini
- 2 yellow zucchini
- 3 carrots
- 9 oz tomato sauce
- 2 oz Parmesan cheese shavings
- Salt & pepper
1/ Wash vegetables and peel carrots.
2/ Cut all vegetables into thin strips.
3/ Boil salted water in the stock pot and cook the carrots for 1 minute, and then the zucchini for 30 seconds.
4/ After cooking the vegetables, heat the tomato sauce in the stock pot and add the vegetables to coat them in sauce.
5/ Adjust seasoning and add Parmesan shavings.