Colorful Whole Grain Spaghetti with Sunflower Seeds
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If you want a healthier version of the classic spaghetti we all love, here is a recipe for you - Whole Grain Spaghetti with Sunflower Seeds!
- 500 g carrots
- 400 g whole grain spaghetti
- 75 g Parmesan cheese
- 50 g sunflower seeds
- 2 bunches of parsley
- 1 cucumber
- 2 garlic cloves, peeled and chopped
- 6-7 tbsp of olive oil
- Salt & pepper
Peel and wash carrots and cucumber. Slice vegetables lengthways.
Cook spaghetti according to packaging instructions.
Add the vegetable sticks approx. 3 minutes before the end of the cooking time and let cook with spaghetti.
Finely grate 50 g Parmesan cheese. Combine the garlic, parsley and 2/3 of the sunflower seeds in a mortar or finely grind them or use a universal shredder.
Gradually stir in the grated cheese and oil. Season the pesto with salt and pepper.
Drain the vegetables and spaghetti well and arrange on plates with a little pesto.
Slice the remaining cheese and sprinkle on the plates with the remaining sunflower seeds.
Garnish with the parsley leaves and serve immediately.