Spaghetti with mussels and vegetables

Ingredients: ½ kg of mussels, 500 g of spaghetti, 1 zucchini, 2 carrots, tomato sauce, olive oil, salt, black pepper, fresh basil, 1 bay leaf, 1 glass of white wine, ginger, 1 lemon and 1 chili.

We wash and open the mussels in a saucepan with a small glass of white wine, the bay leaf and a few pieces of lemon peel (without any of the white part). Cut each mussel in half and sauté them over high heat in a frying pan with a pinch of salt. We reserve. We strain the broth and reserve as well.

In another pan with a splash of oil, sauté strips of zucchini (with its skin), carrot (peeled) and set them aside as well. They should not be soft. We add the chopped chili (without the seeds) and the tomato sauce to a large frying pan or a pie plate, as well as the broth from opening the mussels. We bring it to a boil and leave it at a minimum. Meanwhile, we cook the pasta following the instructions on the package. When it is done, we transfer it to the pan with the tomato sauce. We add the mussels and vegetables. We take a couple of turns to integrate everything and that's it.