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Whole Wheat Pasta with Zucchini, Carrots, and Balsamic Vinegar
This wholesome pasta dish combines the earthy goodness of whole wheat spaghetti with tender zucchini and carrots, lightly sautéed for a naturally sweet and savory flavor. A splash of Monari Federzoni Organic Balsamic Vinegar of Modena enhances the dish with a delicate tang, while fresh basil and sesame seeds add the perfect finishing touch. A quick, nutritious, and satisfying meal for any day of the week!
ingredients
| 360 g whole wheat spaghetti |
| 2 tablespoons Monari Federzoni Organic Balsamic Vinegar of Modena |
| 2 zucchinis |
| 2 carrots |
| 1 shallot |
| Extra virgin olive oil |
| Salt |
| Pepper |
| Fresh basil |
| Sesame seeds (as needed) |
what you will need
Organic
directions
Start by washing and peeling the vegetables. Then, grate them using a coarse grater and place them in a bowl. Peel and finely chop the shallot. Heat some olive oil in a large non-stick pan and sauté the shallot until translucent. Add the grated vegetables to the pan and let them cook for a few minutes. Season with salt, pepper, and add the Monari Federzoni Organic Balsamic Vinegar of Modena. Allow the vegetables to slightly dry out.
Next, add the well-drained al dente pasta and toss everything together, adding a little bit of pasta cooking water at a time to help coat the pasta. Transfer to serving plates and garnish with fresh basil and sesame seeds.
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