Vegetable Spaghettini

For the vegetable spaghettini, cook the pasta in plenty of salted water until al dente, strain and rinse.

Chop the onion. Wash leek, zucchini, kohlrabi and cut into bite-sized pieces. Drain and dice tomatoes. Heat some olive oil in a pan and sauté the vegetables in it, add pasta, press in garlic, add whipping cream and season. Arrange the vegetable spaghettini in a plate with Parmesan cheese and serve.

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