Whole wheat spaghetti with vegetables and creamy Grana Padano sauce
| Difficulty
Medium
|
Preparation  30 min
|
Servings for
4 people
|
Ingredients
200 g whole wheat spaghetti
100 g Grana Padano
2 medium courgettes
2 medium carrots
1 yellow pepper
Fresh baby peas
1 lemon
Fresh basil
Extra virgin olive oil
Salt
Preparation
Wash and julienne the vegetables using a mandoline.
In a pot, heat a drizzle of olive oil and sauté the vegetables and baby peas, seasoning with salt.
Cook the spaghetti in plenty of salted water, drain when al dente and lay aside a ladle of cooking water.
Sauté the spaghetti with the vegetables adding the cooking water and Grana Padano until melted and creamy. Serve the pasta immediately with the vegetables, adding the creamy Grana Padano sauce.
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