Spaghetti with vegetables
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Per person: 20-50 g spaghetti g bean sprouts-carrot clean g 20-20 g celery-leaf spinach g 20-2 teaspoons of olive oil-Salt soy sauce
Cut, thin threads, carrot and celery, then sauté for a few minutes just with 2 cucchiaiaini of extra virgin olive oil in a pan. When cooked, add a tablespoon of soy sauce, bean sprouts and the leaves of spinach, cleaned, washed and torn; Let them dry for about a minute with the other vegetables, which will remain quite crunchy. Cook spaghetti in boiling salted water, drain and toss with the vegetables to make them well flavor. Serve immediately.