Spaghetti with Cream of Zucchini- Spaghetti M. Zucchinicreme

Rinse the leek and cut into small pieces. Rinse and dice the zucchini. Chop the parsley and basil.

Heat the olive oil in the saucepan, sauté the leek, add the zucchini and season with salt. Cover and cook on low heat for about 10 minutes.

Add the vegetable soup, the parsley and the basil and simmer on low heat with the lid closed for 10 min. season with pepper.

Make the pasta al dente.

Blend the cooked vegetables together with the whipped cream in a hand blender.

Drain the pasta, put it in a large enough bowl and mix it with the sauce and the parmesan.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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