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| 1/2 x ca. 450 g | Whole-wheat spaghetti |
| 3 | carrots |
| 3 | zucchini green |
| 3 | zucchini yellow |
| 1 Esslöffel | olive oil |
| 1 Esslöffel | butter |
| 2 | cloves garlic minced |
| 1 1/2 Tasse | Packed fresh basil -- Minced |
| 3/4 Tasse | Parsley minced |
| 1/2 Tasse | chives fresh, minced |
| 2 Esslöffel | Fresh marjoram -- minced |
| 3/4 Teelöffel | salt |
| 1/2 Tasse | parmesan grated |
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1. Bring a large pot of salted water to a boil over high heat; cook spaghetti until tender (about 12 minutes). Drain thoroughly. Peel carrots. Cut carrots and green and yellow zucchini into long, thin julienne strips (about 1/8 inch thick) to resemble spaghetti.
2. In a Dutch oven or large skillet, heat oil and butter over low heat. Add garlic and carrots. Saute for 5 to 7 minutes. Add spaghetti, green and yellow zucchini, basil, parsley, chives, marjoram, and salt. Stir to combine and cook for 4 to 5 minutes. Remove from heat and place in a shallow serving bowl. Sprinkle with Parmesan cheese. Toss to combine. Serve immediately.
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