Vegetable angel hair pasta for kids

Components

• 250 grams of allergy-friendly noodles (Angel’s honey)
• 1 garlic clove
• 3 petite Italian zucchinis
• Two carrots
• Three tablespoons of olive oil
• parmesan cheese crisps to taste
• season with salt as desired

Ready state

1. Place a large pot with 3 liters of water and one tablespoon of salt on high heat until it boils.

1. Remove the garlic skin and mince it. Use a vegetable peeler to create parmesan cheese shavings.
2. Remove the carrot peel and rinse the zucchini. Using the coarse side of a grater, shred the carrot and just the outer skin of the zucchini, avoiding the white interior. For a finer appearance, use a zester to create thin strands of carrot and zucchini. Set aside.
3. Once the water in the pot reaches a boil, add the noodles and cook them following the package directions.
4. Heat the olive oil in a pan over the stove. Add the chopped garlic and stir thoroughly. Then, add the carrot and cook for 2 minutes, stirring continuously. Next, add the zucchini and cook for an additional 2 minutes.
5. Put the cooked and drained noodles into the pan with the vegetables. Gently combine. Drizzle with a bit of olive oil and garnish with parmesan cheese shavings. Serve immediately.