Vegetables spaghetti in bowl

Having too much protein and not enough vegetables. Don’t like leafy vegetables. No worries, roots vegetables are healthy. Fennel tastes like licorice or star anise. I have been told that fennel is actually in carrot family. Though the white bulb which has stalk that look like celery. On top stalk have fine treads, called fronds. I have also been told all parts of fennel (including seeds, which can be purchased and used separately) and can be used in cooking.

Fennel bulbs can be eaten raw, usually added in salads, hence it is one that have many uses vegetables. Bulbs can be roasted, braised: add in soups or stews, or they can be sauteed. Overall, fennel, can be added as a healthy crunch.

This can be vegetarian meal, meatless meal or quick hearty comfort not much hassle in cooking. Pasta lovers got no more ideas how to cook, then this is the right recipe for you. You can create a great meal with just a few ingredients. Why not try make it for your family.


1 carrot slice thinly
1 zucchini cut into bite size
1 punnet cherries tomatoes
1/2 bulb of fennel, chopped finely
1/2 pkt spaghetti, cook as per instruction
1/4 piece of butter
2 cloves of garlic
1 Tsp lemon juice
1 lemon zest
salt and pepper


Cook the spaghetti as per instruction. Drain, reserved a cup of the water and put butter into spaghetti, stir and set aside. Heat oil in frying pan; add garlic fry until translucent and fragrant.

Add carrot, fennel and zucchini; fry for about 10-15 minutes until vegetables are soft and cook. Add in the cherries and spaghetti, stir and toss to mix with vegetables. Season with juice, zest, salt and pepper. Removed from pan and serve with white wine.



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