Spaghetti & sautéed vegetables.

DI Chiara Maci | 7 Mar 2018


Leek, zucchini, carrots and sautéed chards with a little teriyaki sauce and pepper.

A llittle bit crunchy as I like and with a generous sparkling of parmigiano reggiano to complete.

Spaghetti, I’m coming 🙂



200g spaghetti

1 leek

4 zucchini

2 carrots

100g chards


Teriyaki sauce

Oil evo



Parmigiano Reggiano


– Cut the leek into rounds and brown it in a pan with a little oil.

– Clean, wash and cut all the vegetables and join them. First carrots and zucchini and last chards.

– Add two or three tablespoons of teriyaki sauce (according to your taste) towards the end and cook everything. Adjust salt and pepper if necessary.

– Turn the heat off and add basil.

– Bring water for pasta to boil in a saucepan, salt it and drop it.

– Drain it al dente directly into the pan with vegetables and mix it all together.

– Serve with some more fresh basil and some grated parmigiano.

Photo By Chiara Maci
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