Spaghetti with crunchy vegetables julienne
11.5 oz Barilla Spaghetti no.5
1.7 oz leek
5.2 oz zucchini
5.2 oz red bell pepper
5.2 oz yellow bell pepper
3.5 oz carrot
1.7 oz celery
4.5 tbsp extra virgin olive oil
1 oz shallot
4/5 basil leaves
salt to taste
Wash and clean all the vegetables then Julienne cut them.
Sauté in oil the vegetables separately, considering the various cooking times.
Adjust the salt.
At last, flavor with the basil coarsely torn.
Cook the Spaghetti in salted boiling water and dress with the vegetables.
Tip: You can also add chopped nuts: walnuts, pistachios.