Vegetable spaghetti with garlic, oil and chilli
Published on 8 June 2021
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A light but tasty supper: vegetables, a simple fried egg and excellent Garda extra virgin olive oil, preferably from Gargnano. You need a vegetable spiraliser; many are available in household shops or online.
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Method
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I peel the vegetables and start by putting the potato in the spiraliser, turning the handle to make potato spaghetti.
I collect it in very cold water, changing the water a couple of times.
I prepare the carrot.
Finally, the courgette.
I keep the prepared vegetables in cold water until needed.
I boil water with salt and a little white vinegar and blanch each vegetable separately for a couple of minutes.
Meanwhile, I heat oil, a garlic clove and chilli in a large frying pan. Chop the garlic if you prefer a stronger flavour.
I carefully drain the vegetables into the pan as they are ready.
I add a little more oil, toss briefly and add chopped parsley.
I plate and add a fried egg. 
I add wholemeal crostini: a light, tasty supper!
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I collect it in very cold water, changing the water a couple of times.I prepare the carrot.Finally, the courgette.I keep the prepared vegetables in cold water until needed.I boil water with salt and a little white vinegar and blanch each vegetable separately for a couple of minutes.Meanwhile, I heat oil, a garlic clove and chilli in a large frying pan. Chop the garlic if you prefer a stronger flavour.I carefully drain the vegetables into the pan as they are ready.I add a little more oil, toss briefly and add chopped parsley.I plate and add a fried egg. I add wholemeal crostini: a light, tasty supper!,
Original source: https://incucinaconlilly.com/2021/06/08/spaghetti-di-verdure-aglio-olio-peperoncino/
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