50 g of whole wheat spaghetti
1 medium zucchini
1/2 tablespoon of butter
3 tablespoons of beef broth
1 pinch of nutmeg
1 pinch of salt
50 g of whole wheat spaghetti
1 medium zucchini
1/2 tablespoon of butter
3 tablespoons of beef broth
1 pinch of nutmeg
1 pinch of salt
Slice the zucchini into thin rounds and sauté it with butter for about 15 minutes in a pan
Put it in a blender and blend with beef broth, adding salt and nutmeg
Cook the spaghetti in boiling water until it's al dente, for about 10 minutes
Drain, mix well with the sauce, and serve.
