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Spaghetti with green spring with sesame seeds

ingredients

servings

2

Spaghetti

200 oz

Field asparagus

150 oz

Beets

5 unit

Courgette

4 unit

Sesame

1 spoon

Coarse salt

to taste

first courses from Italy

Spaghetti with green spring with sesame seeds

Spaghetti with green spring with sesame seeds

vegan with gluten source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti with green spring with sesame seeds

A dear friend gave me the beet, asparagus and zucchini farming on the family farm! So, once I got home, I decided to make these noodles that taste of SPRING!

Spaghetti with green spring with sesame seeds step 1

step 1

While we boil water for spaghetti fiondarci prepare the sauce: wash the vegetables and cut into small pieces.

Spaghetti with green spring with sesame seeds step 2

step 2

Let's skip the vegetables in a pan with a dolium wire and climb with a few grains of salt, so release their water and become crisper.

Spaghetti with green spring with sesame seeds step 3

step 3

We mix thoroughly without burning if I see an ugly little drop of water we can clearly add !.

Spaghetti with green spring with sesame seeds step 4

step 4

I just like crunchy vegetables, so I do the stir-fry for about 10-15 minutes.

Spaghetti with green spring with sesame seeds step 5

step 5

When cooked, add a handful of sesame seeds: these will help to give flavor to our flat, so it is important not to salt too much or vegetables or pasta!

Spaghetti with green spring with sesame seeds step 6

step 6

Now we can dress spaghetti with these beautiful vegetables!

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