Ingredients

  • 3 large zucchini
  • 1 red capsicum (bell pepper)
  • 100g of smoked trout
  • 15g of hazelnuts
  • Extra virgin olive oil
  • Salt and black pepper to taste
  • Fresh fennel (chopped)
Total votes: 47

Vegetable spaghetti is a cute and original idea to prepare light and fresh meals and above all, a good way to serve eat vegetables for children. There are several variations, my favourite is zucchini spagetti, which are very versatile and easliy combined with a multitude of ingredients. In our recipe we present the 'cooked' version (they can delicious served raw), served with with capsicums, hazelnuts and smoked trout ... a terrific mix of flavours to share and enjoy.

Preparation

  • Wash the zucchini and cut into noodles with a vegetable peeler or spiralizer. 
  • Wash the capsicums, remove the seeds and cut into small cubes.
  • Slice the smoked trout into cubes.
  • In a frying pan heat a little oil. When the oil is hot, add the capsicum and cook for about ten minutes on low flame. Season with salt and pepper.
  • Boil for 4 minutes the zucchini spaghetti in boiling salted water or eat them raw, what you prefer.
  • While spagehtti is cooking, place the smoked trout and capsicum and combine with the chopped fennel.
  • Coarsely chop or crush the hazelnuts.
  • Drain the spaghetti and add to the sauce. Quickly roast the hazelnuts for about 30 seconds on a flat pan. Remove from the heat, add the hazelnuts and serve.

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